Peanut Butter And Chocolate Chip Cupcakes Recipes

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PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES



Peanut Butter and Chocolate Chip Cupcakes image

Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!

Provided by BakingWithWings

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 pinch salt
½ cup brown sugar
¼ cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 egg
½ teaspoon vanilla extract
½ cup milk
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories     Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F.
  • Have ready at least 2 baking sheets lined with parchment paper.
  • Cream butter until smooth.
  • Add peanut butter and both sugars and beat until combined well.
  • Add egg and beat well.
  • Stir in flour and baking soda gradually until well combined.
  • Stir in chocolate chips by hand.
  • Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
  • Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
  • Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
  • Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
  • Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
  • These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

These chocolate peanut butter cupcakes have a rich, fudgy chocolate cake and are topped with a creamy peanut butter frosting.

Provided by Rebecca Swanner

Categories     Cupcakes     Dessert

Time 35m

Number Of Ingredients 18

1 cup sugar
4.1 oz. all-purpose flour ((approx. 1 cup))
½ tsp. baking soda
½ tsp. coarse kosher salt
¼ cup Dutched cocoa powder
1 large egg
½ cup buttermilk ((shake first))
1 tsp. vanilla extract
1 tsp. white vinegar
1/3 cup vegetable oil
2 Tbsp. Private Selection chocolate chunks ((1 oz.))
3 fl. oz. boiling water
½ cup unsalted butter (room temperature)
1 cup creamy peanut butter
3 cups confectioner's sugar
1 tsp. vanilla extract
¼ cup + 2 Tbsp. heavy cream
1/8 tsp. salt

Steps:

  • Preheat oven to 350° F. Line muffin tin with 12 cupcake liners.
  • Place sugar, flour, baking soda, salt, and cocoa powder in small bowl. Stir until combined. Set aside.
  • Whisk egg, buttermilk, vanilla, vinegar, and oil together in medium bowl. Set aside.
  • Place chocolate chips in small bowl. Bring one cup of water to boil and pour 3 fl. oz. over chocolate chips. Stir to combine. Pour into egg mixture and whisk until combined.
  • Pour wet mixture into dry mixture and stir until combined.
  • Fill muffin cups using ¼ cup measuring cup.
  • Bake for 20-24 minutes or until tops bounce back slightly.
  • Place butter and peanut butter in bowl of stand mixer and combine on medium high speed for 1 minute.
  • Add confectioner's sugar. Cover and combine on medium high speed until mixture is even consistency.
  • Add vanilla extract, heavy cream, and salt. Combine on medium high until mixture is even consistency.

Nutrition Facts : ServingSize 1 cupcake, Calories 430 kcal

CHOCOLATE CHIP PEANUT BUTTER CUPCAKES



Chocolate Chip Peanut Butter Cupcakes image

Deliciously moist and fluffy peanut butter cupcakes studded with chocolate chips, and topped with a creamy peanut butter frosting!

Provided by Marsha

Time 40m

Number Of Ingredients 15

4 cups (500g) icing/powdered sugar
1 cup (226g) unsalted butter, softened
2 - 3 tablespoons milk
1/2 cup (125g) smooth peanut butter
1 and 1/2 cups (150g) cake flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (130g) chocolate chips, and some extra for garnish
2 large eggs, room temperature
3/4 cup (150g) light or dark brown sugar
1/2 cup (125g) smooth peanut butter
2 teaspoons vanilla extract
1/2 cup (115g) unsalted butter, melted
1/2 cup (120g) greek style yoghurt

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  • Whisk together the eggs. Add the sugar, and peanut butter, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
  • Divide the batter evenly between the muffin cups, filling only 2/3 full.
  • Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
  • Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the milk, peanut butter until smooth, and spreadable. Add more milk if needed. Transfer to a piping bag, and frost the cooled cupcakes. Or use a palette knife to frost as pictured. Sprinkle with chocolate chips.

Nutrition Facts : Calories 562 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 cupcake, Sodium 206 grams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

PEANUT BUTTER CHOCOLATE CHIP CUPCAKES



Peanut Butter Chocolate Chip Cupcakes image

Make and share this Peanut Butter Chocolate Chip Cupcakes recipe from Food.com.

Provided by Elanas Pantry

Categories     Dessert

Time 30m

Yield 11-12 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

1/2 cup creamy roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts, chopped (unsalted)
1/2 cup dark chocolate chips 73% cacao

Steps:

  • In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
  • Blend in salt and baking soda.
  • Mix in peanuts and chocolate.
  • Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
  • Bake at 350° for 20-25 minutes.
  • Cool for 2 hours.
  • Top with Vegan Chocolate Frosting.
  • Serve.

BANANA CUPCAKES WITH CHOCOLATE PEANUT BUTTER FROSTING



Banana Cupcakes with Chocolate Peanut Butter Frosting image

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Provided by Sally

Categories     Cupcakes

Time 3h50m

Number Of Ingredients 23

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
3 large eggs, at room temperature
1 and 1/2 cups mashed banana (about 3 large very ripe bananas)
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup (120ml) buttermilk*
1 cup (180g) mini or regular semi-sweet chocolate chips
1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (21g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half*
1 teaspoon pure vanilla extract
salt, to taste
3/4 cup (185g) creamy peanut butter
4 Tablespoons (60g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners' sugar
1 teaspoon pure vanilla extract
3 Tablespoons (45ml) heavy cream or half-and-half*

Steps:

  • Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
  • Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
  • Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
  • Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  • Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

PEANUT BUTTER CHOCOLATE-CHIP CUPCAKES WITH CHOCOLATE ICING



Peanut Butter Chocolate-Chip Cupcakes with Chocolate Icing image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Gourmet     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 10

1 cup all-purpose flour
1 1/2 teaspoons double acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips
1/4 cup heavy cream

Steps:

  • In a bowl whisk together the flour, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
  • In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

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