Chocolate Cupcakes with Peanut Butter Frosting Recipe
Peanut butter and chocolate is a winning combination in any recipe, especially when it comes to frosted cupcakes. This week we make delectable chocolate cupcakes and top them with Smooth Operator peanut butter frosting. This recipe yields exactly a dozen cupcakes, so it's perfect for gatherings. These quick and easy cupcakes make a delicious pick me up or dessert any time of the year!
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You may also like our Triple Peanut Butter Cupcakes recipe :
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist MATTHEW VOHR, hair KOZMO, makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
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UPDATE: This giveaway is over. The random winner has been chosen and notified. Make sure to subscribe to our channel to stay up to date on future peanut butter giveaways!
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what chocolate and peanut butter recipes you'd like to see us make next!
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
CHOCOLATE PEANUT BUTTER CUPCAKES (SUPER MOIST)
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FOR MORE CHOCOLATE DESSERT RECIPES
Chocolate Pecan Pie Bars-
Chocolate Chip Potato Chip Cookies-
Chocolate Peanut Butter Brownies-
Gluten-Free Chocolate Peanut Butter Cookies-
Dark Chocolate,Oatmeal,Coconut Cookies-
Chocolate Peanut Butter Cookies-
Chocolate Banana Peanut Butter Bites-
Chocolate Banana Strudel-
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. ☺
How to make Self-filled Chocolate Peanut Butter Cupcakes: easy recipe
No piping bags required for these creamy peanut butter filled chocolate cupcakes; these easy cupcakes get done in under an hour and make perfect desserts or party platter!
1 1/3 cups plain flour
1/2 cup dutch cocoa
1 cup castor sugar
2 tsp baking powder
pinch of salt
1/2 cup vegetable oil
2 eggs
1 cup milk
1 cup peanut butter
3 tbsp icing sugar
CREDITS
The music used in this video was arranged and
produced by Tom Cusack. The music is fully licensed
for personal and commercial re-broadcasting use
under an Attribution Creative Commons licence
provided it is accredited correctly. Full details of the
music can be found at the website:
freemusicforvideos.com. Tom Cusack invites
any YouTube member of staff to contact him directly
in the case of any queries arising from the use of
this music in other peoples' videos
Chocolate Peanut Butter Cupcakes | Chocolate Cupcakes | Peanut Butter Frosting
Who can resist a yummy Chocolate Peanut Butter Cupcakes! I sure can't and in this video you'll learn how to make this mouth-waterting chocolate cupcake, filled with chocolate syrup and topped with peanut butter frosting! Oh yeah!
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Materials:
Wilton Pastry Bag: Wilton Large Piping Tips:
Cupcake Corer:
Ingredients:
Chocolate Cupcake Recipe:
Buttercream Frosting Recipe:
Chocolate Syrup: Sprinkles:
Peanut Butter:
Directions:
1. Bake Cupcakes
2. Core out center of cupcakes and fill with chocolate syrup.
3. Prepare frosting and add 1 tablespoon peanut butter, mix well.
4. Frost the cupcakes and top with chocolate sprinkles.
5. Enjoy
This is not a sponsored video, all items purchased by Sweet Tooth Cupcakes.
Double Chocolate Peanut Butter Cupcakes
Double the chocolate, double the fun. Indulge your sweet tooth with these peanut butter cup-stuffed chocolate cupcakes. Topped with chocolate and peanut butter icing, you will be craving more after your first chocolaty bite.
GET THE RECIPE:
Soft-Serve Peanut Butter Cupcakes | Rich & Tasty Step-by-Step Recipe | Frosted
Everyone will scream for this twist on soft-serve dunked in a chocolate shell. Chill the frosted cakes while you make a semisweet-chocolate glaze; after it cools to room temperature, carefully dunk them. Chill 10 more minutes, and cue the nostalgia trip.
INGREDIENTS:
1 ½ cups sugar
1 ½ cups unbleached all-purpose flour
¾ cup Dutch-process cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
¾ cup buttermilk, room temperature
1⁄3 cup plus 4 tablespoons safflower oil
¾ cup warm water
2 large eggs, room temperature
2 teaspoons pure vanilla extract
5 cups Swiss Meringue Buttercream
½ cup creamy peanut butter
12 ounces semisweet chocolate (61 to 66 percent cacao), coarsely chopped
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cupcakes #Desserts #Deliciousness