Chocolate Peanut Butter Protein Cupcakes
What could be better than delicious chocolate cupcakes with a gooey peanut butter center? A healthy protein version you can enjoy without sabotaging your goals!
► Shop Signature 100% Whey Protein:
► All Access Free 7-Day Trial:
► Shop Bodybuilding Signature Supplements:
Rich chocolate, creamy texture, delicious flavor—and that's just the protein powder! With a filling of real peanut butter and the added richness of cocoa powder, these chocolate peanut butter cupcakes take healthy baking to a whole new level.
Pro tip: No need to buy oat flour—you can make your own by simply blending up oats in a food processor. Use this quick baking hack as a substitute for brown rice flour or almond flour in your other favorite recipes for a whole-grain twist.
| Macros |
141 calories
9g carbs
12g protein
7g fat
| Rice Crispy Treat Ingredients |
2 scoop Signature Chocolate Whey Protein Powder (
½ cup oat flour
¼ cup cocoa powder, unsweetened
1 tsp baking powder
¾ cup plain Greek yogurt
1 large egg whites
1 whole egg
¼ cup unsweetened almond milk
¼ cup powdered Stevia
⅓ cup natural creamy peanut butter
| Directions |
Prep: 10 min
Cook: 15 min
Total: 25 min
1. Preheat the oven to 350 degrees F (180 C).
2. Combine all the ingredients except the peanut butter in a food processor. Process into a smooth batter.
3. Divide the cupcake mixture between nine cups in a cupcake tin. Then, pop a teaspoon of peanut butter in each and push it down so it is submerged.
4. Bake the cupcakes for 10-15 minutes until they're cooked through. They're best eaten fresh from the oven. If you have any leftovers, microwave them to re-melt the peanut butter center.
WHEY ISOLATE
Great for low-carb diets, low in fat, and easily digested.*
WHEY CONCENTRATE
Concentrate has a more balanced amount of proteins, carbs, and fats to fuel your workouts.*
WHEY HYDROLYSATE
This whey protein has been hydrolyzed, or broken down into strings of amino acids called peptides, for even faster absorption than standard whey!*
DIGESTIVE ENZYMES
These enzymes help with the digestion of your protein.* In fact, they are clinically studied and shown to increase the uptake of amino acids into the blood by 20% compared to whey protein given alone.*
=============================================
| Follow Us |
► Twitch:
► YouTube:
► Facebook:
► Instagram:
► Twitter:
► Google+:
► Pinterest:
► Spotify:
We are Bodybuilding.com. Your transformation is our passion. We are your personal trainer, your nutritionist, your supplement expert, your lifting partner, your support group. We provide the technology, tools and products you need to burn fat, build muscle and become your best self.
How To Make Reese's Chocolate Peanut Butter Cupcakes // Lindsay Ann Bakes
????RECIPE BELOW OR HERE:
????ALL-NEW VIDEOS:
Moist chocolate cupcakes with fluffy peanut butter frosting, all finished off with chunks of Reese's pieces and Reese's peanut butter cups.
What do you want to see next?! Let me know in the comments!
♡♡♡ THE RECIPE! ♡♡♡
Reese's Cupcakes
Yield: 12 cupcakes
Ingredients
Chocolate Cupcakes:
1/2 cup boiling water
1 teaspoon instant coffee granules (may use 1/2 hot coffee instead)
6 tablespoons (30g) unsweetened cocoa powder, dutch processed
1 cup (192g) granulated white sugar
1/4 cup vegetable oil
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 cup (120g) sour cream, room temperature
3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned into the measuring cup and leveled
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Peanut Butter Frosting:
1/2 cup (1 stick/4oz) unsalted butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
2 cups (1/2lb) powdered sugar, sifted
2-3 tablespoons International Delight Reese's Creamer
8oz Reese's pieces, roughly chopped
mini peanut butter cups
Directions
Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
Dissolve the instant coffee and cocoa powder into the boiling water and set aside. With an electric mixer, beat together the sugar, oil and egg on medium speed, until smooth and pale in color, about 1-2 minutes. Beat in the vanilla and sour cream.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape down bottom and sides of bowl. Beat for about 20-30 seconds until smooth and thin.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.
Frosting:
With an electric mixer, beat the softened butter, peanut butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla. Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Transfer to a closed star tip.
Pipe a short swirl of frosting on the cupcakes and roll in chopped Reese's pieces. Pipe a frilly swirl on top and garnish with a mini Reese's cup, cut in half.
????Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes
♡♡♡ PINK PRODUCTS! ♡♡♡
Shop my favorite baking products and PINK kitchen supplies from my videos, on my amazon store:
♡♡♡ FOLLOW ME! ♡♡♡
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
WEBSITE:
GET RECIPES TO YOUR EMAIL:
♡♡♡ ABOUT ME! ♡♡♡
Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
???? BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com
???? MORE ABOUT LINDSAY ANN:
#lindsayannbakes #baking #recipe
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:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
1. MUSIC: Name of Track: Easy Lemon (30 Seconds) Video Introduction
Aritist: Kevin MacLeod
ISRC: USUAN1200078
Website:
Link:
Licensed under Creative Commons: By Attribution 3.0
Music: Acoustic Loop - 2
Artist: JHunger
Link:
Licensed to: Cook n' Share
David Hood
Transaction Id: 55411
Transaction Date: 3 May 2013
Item # 654242
Format: Music
All media licensed on Pond5.com is licensed under the Pond5 Royalty-Free License Agreement
Link:
How to Make Peanut Butter Chocolate Cupcakes | Cupcake Recipes | Allrecipes.com
Check out the top-rated recipe for[Brownie Batter Cupcake: The Second Best Cupcake Ever at
In this video, you’ll see how to make a vanilla cupcake with a secret brownie surprise inside. In the center, there’s a decadent, slightly gooey brownie layer. It’s so easy.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Chocolate Cupcake With Peanut Butter Frosting & Chocolate Ganache : Delicious Cupcakes
Subscribe Now:
Watch More:
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.
CHOCOLATE PEANUT BUTTER CUPCAKES (SUPER MOIST)
SUBSCRIBE TO MY CHANNEL
LIKE ME ON FACEBOOK:
FOLLOW ME ON INSTAGRAM:
FOLLOW ME ON TWITTER:
FOLLOW ME ON PINTEREST:
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. ☺