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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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!
Full Recipe:
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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3 Ingredient Peanut Butter Frosting
Make this easy peanut butter frosting recipe with just 3 ingredients! It's so easy and it tops cakes, cupcakes, and cookies with ease!
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►INGREDIENTS:
1 cup unsalted butter, softened (2 sticks)
3/4 creamy peanut butter*
2 to 3 cups powdered sugar
OPTIONAL
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
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►DIRECTIONS:
1. In a medium mixing bowl, beat butter and peanut butter for 60-90 seconds, until fluffy. Scrape the sides of the bowl.
2. Gradually mix in the powdered sugar, mixing for 1-2 minutes, and adding more to suit your desired sweetness level.
3. If using, add vanilla and mix well. For a fluffier frosting, add heavy cream 1 tablespoon at a time, mixing for 2-3 minutes until light and fluffy.
4. Pipe or use as intended on cupcakes, cake, and more.
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Disclaimer: product links may include affiliate links. #everydayfamilycooking #frostingrecipe #peanutbutterlover #holidaybaking #shorts #recipeshorts #recipeoftheday
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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EASY REESE'S PEANUT BUTTER CUPCAKES RECIPE + EATING 먹방
Ingredients:
1 box favorite chocolate cake mix (and its' ingredients)
12 Reese's Peanut Butter Cups
1 small candy pack Reese's Peanut Butter mini cups
Hot fudge and caramel topping to garnish (optional)
Frosting for (12) One dozen cupcakes:
1 stick butter (room temp)
1/2 cup peanut butter
1.5 cups powdered sugar
1 tbs milk
a pinch of salt
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EASY RESEE'S PEANUT BUTTER CUPCAKES RECIPE + EATING 먹방
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Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
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Betty's Peanut Butter Cupcakes
Betty demonstrates how to make Peanut Butter Cupcakes. These are great for serving during the fall and winter.
Peanut Butter Cupcakes
2 cups all purpose flour
½ teaspoon salt
3 teaspoons baking powder
¼ cup butter
½ cup creamy peanut butter
1 cup sugar
2 eggs, well beaten
¾ cup milk
½ teaspoon vanilla extract
In a medium-sized bowl, mix together flour, salt, and baking powder. Set aside. In a large bowl, beat butter, peanut butter, and sugar using medium speed of electric mixer. Add well-beaten eggs, and beat again with mixer. Add vanilla to milk. Add flour mixture to beaten mixture, alternately with milk mixture, beginning and ending with flour mixture. Scrape down sides of bowl and beat cupcake batter for 2 minutes on medium speed of mixer. Use a spoon or ice cream scoop to dip batter into a muffin tin that has been lined with paper liners, filling each about 2/3 of the way full. Bake at 350 degrees (F) about 12 minutes, or until a toothpick inserted at the deepest part comes out clean. This batter will make about 12 cupcakes. Serve these Peanut Butter Cupcakes warm, or cool and top with frosting. Enjoy! --Betty :)
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Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
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