Peanut Butter Cup Cupcakes - Recipe Review - brutalfoods
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• Ian prepares a cupcake recipe from a cookbook all about recipes in jars.
I forgot to provide measurements for some of the ingredients: 1 cup vegetable oil, 3/4 cup buttermilk, 1 teaspoon vanilla, 3/4 cup coffee
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Fudgy Peanut Butter Brownies | How Tasty Channel
How to make fudgy brownies stuffed with gooey peanut butter filling. Slightly crispy outside with a crinkle top crust, they are rich in chocolate with creamy peanut butter: they melt in your mouth!
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Chocolate Peanut Butter Pretzel Cupcakes
You haven’t lived until you’ve eaten Chocolate Peanut Butter Pretzel Cupcakes. The salty peanut butter mixed with the creamy, sweet chocolate and crunchy pretzels will blow your mind!
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✅Ingredients
CHOCOLATE CUPCAKES:
• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 2 eggs
• ¾ cup buttermilk
• ¾ cup warm water
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
PEANUT BUTTER CREAM FILLING:
• ½ cup peanut butter
• ¼ cup butter, melted
• ¼ cup powdered sugar
WHIPPED CHOCOLATE GANACHE:
• 2 cups semi-sweet chocolate chips
• 1 cup heavy whipping cream
• 34 pretzels, crushed
✅Instructions
1️⃣ 01:18 - Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2️⃣ 00:15 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:37 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
4️⃣ 01:25 - Fill each cupcake 2/3 full. I used a 1/4 measuring cup as a scoop and it was just short of that amount per cupcake.
5️⃣ 01:38 - Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
6️⃣ 02:50 - Make the peanut butter cream filling by combining the peanut butter, melted butter, and powdered sugar in a bowl using a hand mixer. Transfer the filling to a pastry bag with a large open tip. Insert the tip into the top of the cooled cupcakes and squeeze about a tablespoon of filling into the cupcake. If you inject too much it may split the cake.
7️⃣ 01:52 - Make the frosting by heating the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips. The heat of the cream will melt the chocolate chips. Let it stand for a couple minutes before stirring, then stir until smooth. Let it cool to room temperature. Using a hand mixer or stand mixer, whip it until it is firm enough to hold a shape. Pipe it onto the cooled and stuffed cupcakes in whatever fashion you think is cute. I just use a plain swirl. Top with crushed pretzel.
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Keto Chocolate Peanut Butter Cupcakes Recipe - Low Carb & Super Tasty (Just 3g Net Carbs)
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These Delicious Keto Chocolate Peanut Butter Cupcakes have a rich chocolate base topped with creamy sugar-free peanut butter frosting – perfect for dessert or as a low carb snack.
Free Printable Recipe Card (with links to Ingredients):
Keto Chocolate Peanut Butter Cupcakes Recipe
3 tablespoons of Unsalted Butter, melted
2.5 ounces (⅓ cup) of Erythritol
2 ounces of Natural Peanut Butter, smooth
2 teaspoons of Vanilla Essence
2 teaspoons of Baking Powder
Pinch of Salt
4 Eggs
1 ¼ ounce (⅓ cup) Unsweetened Cocoa Powder
1.5 ounces (½ cup) of Coconut Flour
1/2 cup of Unsweetened Almond Milk
Sugar-Free Peanut Butter Frosting Ingredients:
6 ounces of Unsalted Butter, softened
3 ounces of Natural Peanut Butter, smooth
3 ounces (½ cup) of Powdered Erythritol
2-3 tablespoons of Heavy Cream, optional
Keto Chocolate Peanut Butter Cupcakes Nutrition:
3g Net Carbs Per Cupcake (Carbs - Fiber = Net Carbs)
Serving: 1cupcake | Calories: 248kcal | Carbohydrates: 6g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 106mg | Potassium: 215mg | Fiber: 3g | Sugar: 1g | Vitamin A: 550IU | Calcium: 64mg | Iron: 1mg
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Giada De Laurentiis' Stuffed Peanut Butter Cupcakes | Giada At Home | Food Network
Giada uses peanut butter to make rich stuffed cupcakes and frosting!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr (includes cooling time)
Active: 30 min
Yield: 12 cupcakes
Ingredients
Filling:
25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
1/4 cup heavy cream
Cupcakes:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 eggs, at room temperature
1/2 cup creamy peanut butter
Peanut Butter Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup whole milk, at room temperature
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside.
For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter.
Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture.
Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes. Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.
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Giada De Laurentiis' Stuffed Peanut Butter Cupcakes | Giada At Home | Food Network
Chocolate Cupcakes with Peanut Butter Frosting
Chocolate cupcakes with peanut butter frosting make an excellent combination. Watch the video and bake with us. Get the full recipe:
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