EASY Peanut Butter Chocolate Chip Cupcakes Recipe
EASY Peanut Butter Chocolate Chip Cupcakes Recipe
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Chocolate Cupcake With Peanut Butter Frosting & Chocolate Ganache : Delicious Cupcakes
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Chocolate cupcakes really go well when paired with peanut butter frosting and a delicious chocolate ganache. Make chocolate cupcakes with peanut butter frosting and chocolate ganache with help from the owner of the GoodieBox Bakeshop in this free video clip.
Expert: Carrie Spindler
Bio: Carrie Spindler, owner of the GoodieBox Bakeshop, sold her first cupcake September 2009 in the corner of a little neighborhood wine shop in Weehawken, NJ.
Filmmaker: Alan Mack
Series Description: All cupcakes are delicious if they're made properly using the best ingredients. Get tips on how to bring delicious cupcakes into your home with help from the owner of the GoodieBox Bakeshop in this free video series.
How to make Reese peanut butter chocolate cupcakes- 4 Mins or Less Recipe
How to make chocolate peanut butter cupcakes. These chocolate cupcakes are stuffed with a Reese peanut butter cup and have a peanut butter buttercream frosting. Topped with nuts and chocolate for extra flavour and texture.
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Recipe:
Cupcakes:
½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
1 egg
½ cup cocoa powder
1 cup all purpose flour
¼ tsp salt
1 tsp vanilla extract
½ tsp coffee or espresso powder
1/2 tsp baking powder
½ tsp baking soda
3/4 cup buttermilk
12 full size Reese peanut butter cups
12 mini Reese peanut butter cups
nuts (optional)
Frosting:
1/2 unsalted butter
1 cup peanut butter (I used chunky natural)
2 cups powdered/icing sugar
3 tablespoons milk
pinch of salt
Directions:
Cream the butter, brown sugar and white sugar together.
Once creamed, add the egg to the butter/sugar mixture and beat to combine.
Add the buttermilk and vanilla extract once the egg is mixed.
Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a separate bowl.
Add half of the flour mixture to the wet ingredients and combine. Scrape down the sides of the bowl occasionally to make sure all flour is incorporated. Once the first half is thoroughly mixed, add the 2nd half and combine.
Once the batter is mixed you can begin to fill the cupcake liners. Fill the liners 1/4 of the way up with batter and then place a full size Reese cup in the center. Add more batter to the cup covering the Reese until the cupcake liners are 75% filled.
Once filled, tap and shake the tray to remove any air bubbles and bake at 350 degrees for 18-20 mins. The cupcakes will be done when a toothpick poked into the edge of the cupcake will come out clean.
To make the butter cream add butter, peanut butter, and a pinch of salt to your mixer and beat to combine. I used chunky because I like having some peanuts mixed in for texture, smooth will work fine.
Add half your powdered sugar, mix, and scrape down the sides of the bowl. Add the 2nd half of the powdered sugar and combine.
Once all the sugar is mixed add the milk and beat until the butter cream is light and fluffy.
Pipe the butter cream once the cupcakes are cool. Roll the decorated cupcakes in chopped up nuts and drizzle with tempered chocolate or chocolate ganache. (optional)
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Snickers Cupcakes Recipe | Chocolate Peanut Caramel Cupcakes
These cupcakes are the perfect dessert for snickers lovers. These snickers cupcakes are made of moist and fluffy chocolate cupcakes, filled with rich peanut caramel sauce, and topped with amazing, creamy peanut butter frosting. So, if you’re looking for the best cupcakes, these are decadent, rich and super delicious! A must try recipe!
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Makes about 12-14 cupcakes
Ingredients:
For the cupcakes:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 large Egg
1 cup (200g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Coffee
1 teaspoon Vanilla extract
For the caramel:
3/4 cup (150g) Sugar
150g Heavy cream, warm
3 tablespoons (45g) Butter
85g (3oz) Peanuts, toasted and crushed
For the frosting:
1/2 cup (125g) Peanut butter
2/3 cup (150g) Cream cheese, room temperature
100ml Heavy cream, cold
5 tablespoons (75g) Butter, softened
2/3 cup (85g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the peanut caramel: Heat sugar in a medium saucepan over medium-high heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, remove the saucepan from heat. Immediately pour heavy cream (Be careful, as the caramel will bubble up) and Whisk until all the cream has been incorporated and you have a smooth sauce. Add butter, stir until melted. Return the sauce pan to heat, add salt and cook, stirring frequently for 5 minutes.
7. Remove from heat, transfer to a heatproof bowl, leave 3-4 tablespoons for later. Add crushed peanut, stir and let cool completely.
8. Make the frosting: In large bowl on medium speed, cream together peanut butter, butter and cream cheese until incorporated and smooth.
9. Add heavy cream, powdered sugar and whip for 2 minutes. Transfer to a piping bag.
10. Assembly: Once cupcakes are cool and filling is ready, cut out a hole out of the top part of the cupcake to add the filling. Fill the hole with the caramel filling. Frost the cupcakes.
11. For decoration: drizzle some melted chocolate or remaining caramel sauce and sprinkle some chopped peanuts.
Notes:
• The caramel should be enough for 18-20 cupcakes.
• Instead of coffee you can use water.
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Chocolate Peanut Butter Cupcake Recipe HOW TO COOK THAT Ann Reardon
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FOR MORE CHOCOLATE DESSERT RECIPES
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Moist Chocolate Cupcakes with Peanut Butter Frosting
Makes 24 Cupcakes
Ingredients
1 cup sugar
1-cup brown sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2-cup vegetable oil or canola oil
2 tsp vanilla
1 cup boiling water
Directions
1. Preheat oven to 350 degrees. Fill muffin pans with 24 cupcake liners.
2. Sift dry ingredients into a mixing bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.
3. Add the boiling water slowly, as the machine is running and whip until all incorporated. Don't be alarmed the batter is suppose to be watery.
4. Evenly ladle or pour the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched. Cool completely on a rack before frosting.
Peanut Butter Frosting
2 cups creamy peanut butter
2 cups confectioners’ sugar
12 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
½ teaspoon sea salt or kosher salt
2/3-cup heavy cream
24 Reese’s peanut butter cups unwrapped
Directions
1. Place the peanut butter, confectioners sugar, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
2. Mix at medium speed until nice and creamy, scraping down the bowl with a rubber spatula as you go.
3. Add the cream and beat on high until the frosting is light and smooth.
4. Frost each cupcake with peanut butter frosting and then add one peanut butter on top. ☺