Peanut Butter Cupcakes With Chocolate Icing Recipes

PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

PEANUT BUTTER CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full. , Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.

CHOCOLATE PEANUT BUTTER FROSTING

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.

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

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.

BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

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.
• Peanut Butter Icing:.
• 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.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
• Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
• Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
• Fill each muffin cup halfway and place a peanut butter cup in the center of each.
• Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
• Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
• Pipe frosting onto cooled cupcakes.
• Toast cupcakes under preheated broiler until lightly browned, about 1 minute.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING

Steps:

• Preparing the cupcakes:.
• Preheat oven to 375.
• Line a muffin tin with paper cups or spray with non-stick cooking spray.
• Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
• Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating until incorporated.
• In a separate bowl, sift the flour, baking powder, and salt together.
• In three alternating batches, add the sifted ingredients and the milk to the batter.
• Scrape down the sides of the bowl in between additions.
• Beat until incorporated.
• Fill the paper cups until just below the rim.
• Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
• Do not overbake, check after 15 minutes.
• Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
• Preparing the icing:.
• Place the chocolate in a medium bowl and set aside.
• In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
• Pour the cream over the chocolate and stir until blended.
• Let the ganache cool for 15-20 minutes.
• One by one, carefully dip the top of each cupcake into the ganache.
• Let the excess ganache drip off before flipping the cupcakes to an upright position.
• If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
• Remove, uncover and whip until creamy.

PEANUT BUTTER CHOCOLATE-CHIP CUPCAKES WITH CHOCOLATE ICING

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.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE ICING

Steps:

• Heat oven to 350 degrees (325 for dark or non-stick pans). Place paper baking cups into each of 24 refular sized muffin cups/.
• In large bowl, beat cake mix, water, vegetable oil, eggs and peanut butter on low speed for 30 seconds and then medium sped for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (2/3 full).
• Bake 20-25 minutes or until toothpick comes out clean. Remove from pan to cooling rack and cool completely (30 minutes).
• In a medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture and sprinkle with peanuts. Press peanuts lightly into frosting.