Peanut Butter Cookie Cupcakes
Peanut Butter Cookie Cupcakes is an American recipe that serves 24. This hor d'oeuvre has 386 calories, 8g of protein, and 22g of fat per serving. For 96 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of flour, peanut butter chips, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Lemon Sugar has 71 fans. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 25%. Peanut Butter Cookie Cupcakes, Peanut Butter Cup Cookie Cupcakes, and Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” are very similar to this recipe.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups creamy peanut butter
3 large eggs
1 3/4 cups all-purpose flour
2/3 cup heavy/whipping cream
1/2 teaspoon kosher salt
6oz milk chocolate chips (half a bag)
2/3 cup natural, creamy peanut butter
6oz peanut butter chips (half a bag)
2 cups powdered/confectioners sugar
1/2 teaspoon salt
1/2 cup sour cream
1 1/3 cups sugar
6 ounces (1 1/2 sticks) unsalted butter, softened
2 tsp vanilla extract
Equipment:
muffin tray
oven
whisk
bowl
muffin liners
stove
stand mixer
pastry bag
Cooking instruction summary:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and beat until incorporated, scraping bowl occasionally. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 17-20 minutes. Remove from tins immediately using a fork and let cool on wire racks. Prepare cupcakes for filling by cutting a cone shaped hole out of the top of each cake, saving the cone so you can replace it after the cake is filled.I tried a new method for the ganache this time because my stove top was covered with cupcakes. I put the cream in a medium size glass bowl and microwaved it for 1 minute, until the cream was very hot but not boiling. Whisk the chips into the cream until smooth and creamy. Add the butter and combine with whisk until the chocolate is smooth and shiny.Let ganache sit about 30 minutes until it starts to thicken slightly. Fill each cupcake with a generous dollop of chocolate and replace the cone.In bowl of stand mixer, combine all ingredients using paddle attachment. Whip until smooth, light and fluffy. If it's too soft for piping, you might need to place it in the refrigerator for 5 minutes to firm up. Place in pastry bag and frost cupcakes. Garnish as desired - I used chocolate toffee bits.Enjoy!
Step by step:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
3. Add peanut butter and beat until incorporated, scraping bowl occasionally.
4. Add eggs, 1 at a time, beating after each addition. Reduce speed to low.
5. Mix remaining wet ingredients in a bowl.
6. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
7. Bake cupcakes until testers inserted into centers come out clean, about 17-20 minutes.
8. Remove from tins immediately using a fork and let cool on wire racks. Prepare cupcakes for filling by cutting a cone shaped hole out of the top of each cake, saving the cone so you can replace it after the cake is filled.I tried a new method for the ganache this time because my stove top was covered with cupcakes. I put the cream in a medium size glass bowl and microwaved it for 1 minute, until the cream was very hot but not boiling.
9. Whisk the chips into the cream until smooth and creamy.
10. Add the butter and combine with whisk until the chocolate is smooth and shiny.
11. Let ganache sit about 30 minutes until it starts to thicken slightly. Fill each cupcake with a generous dollop of chocolate and replace the cone.In bowl of stand mixer, combine all ingredients using paddle attachment. Whip until smooth, light and fluffy. If it's too soft for piping, you might need to place it in the refrigerator for 5 minutes to firm up.
12. Place in pastry bag and frost cupcakes.
13. Garnish as desired - I used chocolate toffee bits.Enjoy!
Nutrition Information:
covered percent of daily need
