Chocolate Cup Cakes With Fluffy Peanut Butter Marshmallow Frosti Recipes

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CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Chocolate Cupcakes and Peanut Butter Icing image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 to 15 cupcakes

Number Of Ingredients 20

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

CHOCOLATE CUP/CAKES WITH FLUFFY PEANUT BUTTER MARSHMALLOW FROSTI



Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti image

This is a wonderful recipe that was given to me by a friend years ago. The cake and frosting are easy to put together in less than an hour. The cake is moist and chocolatey and the frosting complements it well with a light peanut butter flavor.

Provided by MrsCourtneyHunter

Categories     Dessert

Time 40m

Yield 24 cup cakes, 18-24 serving(s)

Number Of Ingredients 16

1 (18 1/4 ounce) package devil's food cake mix (any chocolate cake mix will do)
1 (6 ounce) package instant chocolate pudding mix (I use sugar free)
1 cup sour cream (low fat is fine)
1 cup unsweetened applesauce
1 tablespoon vegetable oil or 1 tablespoon canola oil
4 eggs
1/4 cup coffee, if you don't have coffee add water instead (instant or brewed)
1/4 cup milk
1 teaspoon vanilla (optional)
1/2-1 cup semi-sweet chocolate chips (I like mini and it's optional)
1 (7 ounce) jar marshmallow creme (1 cup)
1/2-3/4 cup peanut butter (use more if you want more peanut butter taste)
1/3 cup butter or 1/3 cup margarine, softened
1/2-1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1 -2 tablespoon milk

Steps:

  • Cake:Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla. Stir in the chocolate chips.
  • Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes. **For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
  • Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes. It is done when the top is springy to the touch and a wooden toothpick inserted comes out clean, test twice because you might have hit a chocolate chip the first time. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
  • Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
  • Increase speed to medium (or keep mixing by hand) and add confectioners' sugar and milk, adding just enough milk to make frosting smooth and spreadable.

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 7

1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.

Provided by Dana

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 16

Number Of Ingredients 5

1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

Steps:

  • Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g

FLUFFY PEANUT BUTTER FROSTING



Fluffy Peanut Butter Frosting image

The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!

Provided by NICKIE75

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Steps:

  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g

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