How To make Peanut Butter Filled Fudge Cupcakes
Batter: 1 c Unbleached flour
1 c Brown sugar; packed
1/3 c Cocoa powder; sifted
3/4 ts Baking soda
1/4 ts Salt
1/4 c Margarine; softened
1/3 c Skim milk
2 Egg whites; whipped
Filling: 4 oz Fat-free cream cheese;
-softened 1/4 c Peanut butter
1 tb Honey
1 tb Skim milk
2 ts Pure vanilla extract
Recipe by: Homemade Is Better
Preheat oven to 375. Prepare 12 muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt. In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites. Mix dry ingredients with wet ingredients just until moistened; set aside. In a smaller mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract. Place 2 tablespoons batter into prepared cups. Spoon rounded teaspoon of cream cheese mixture into center of each. Fill cups half full with remaining batter, 1 tablespoon each. Bake for 20 minutes. -----
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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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Peanut Butter Cake ~Fudge & Brittle
#fudge #vegan #peanutbutter #cake #dripcake #peanutbrittle
My newest creation for Peanut Butter Fudge Brittle Cake introduces a couple new recipes as well as some tried and true. You will love this new peanut butter fudge filling and recipe for peanut brittle too! (I DID MAKE ONE MISTAKE IN THE VIDEO WHEN I SAID HARD CRACK FOR SUGAR COOKING IS 270°F, THE CORRECT TEMPERATURE IS 300°F, BUT THE VISUAL I SHOW YOU IS STILL THE SAME, JUST UNDER CARAMEL STAGE!)
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Vegan Peanut Butter ???? Fudge ???? Stuffed Brownie Cupcakes!
Three easy recipes and one hour to epic Peanut Butter Fudge Stuffed Brownie Cupcakes!
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INCREDIBLE CHOCOLATE PEANUT BUTTER CUPCAKES! (My secret recipe!) | Frenchies Bakery
I'm giving you my secret recipe for my world famous chocolate peanut butter cupcakes. Enjoy!
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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!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
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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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The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
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If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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