Peanut Butter Cupcakes with Dark Chocolate Frosting

If you want to add more lacto ovo vegetarian recipes to your repertoire, Peanut Butter Cupcakes with Dark Chocolate Frosting might be a recipe you should try. For 47 cents per serving, you get a dessert that serves 12. One serving contains 409 calories, 7g of protein, and 19g of fat. Plenty of people really liked this American dish. It is brought to you by Sallys Baking Addiction. Head to the store and pick up vanillan extract, salt, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 10533 foodies and cooks. Overall, this recipe earns a rather bad spoonacular score of 39%. Dark Chocolate Cupcakes with Peanut Butter Frosting, Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting, and Peanut Butter Cupcakes with Dark Chocolate Ganache are very similar to this recipe.

Servings: 12

 

Ingredients:

1 teaspoon baking powder

2/3 cup creamy peanut butter

3/4 cup dark brown sugar

2 large eggs

1 1/4 cup all-purpose flour

6 Tablespoons heavy cream

1/4 cup milk*

2 3/4 cup powdered sugar

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened to room temperature

2/3 cup unsweetened cocoa powder, I used Hershey's Special Dark

1 teaspoon vanilla extract

Equipment:

stand mixer

toothpicks

Cooking instruction summary:

Preheat oven to 350F degrees. Line 12-cup muffin pan with liners. Set aside.For the cupcakes: Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not overmix. Batter will be thick.Divide batter evenly between 12 cupcake tins. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.

 

Step by step:

Preheat oven to 350F degrees. Line 12-cup muffin pan with liners. Set aside.For the cupcakes

1. Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not overmix. Batter will be thick.Divide batter evenly between 12 cupcake tins.

2. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.

3. Add more powdered sugar if frosting is too dark.

4. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.


Nutrition Information:

Quickview
410k Calories
7g Protein
19g Total Fat
57g Carbs
2% Health Score
Limit These
Calories
410k
21%

Fat
19g
30%

  Saturated Fat
8g
55%

Carbohydrates
57g
19%

  Sugar
42g
47%

Cholesterol
61mg
21%

Sodium
138mg
6%

Caffeine
10mg
4%

Get Enough Of These
Protein
7g
15%

Manganese
0.5mg
25%

Phosphorus
151mg
15%

Copper
0.29mg
14%

Vitamin B3
2mg
14%

Magnesium
52mg
13%

Selenium
9µg
13%

Vitamin E
1mg
11%

Fiber
2g
11%

Folate
40µg
10%

Iron
1mg
10%

Vitamin B2
0.15mg
9%

Vitamin B1
0.12mg
8%

Vitamin A
396IU
8%

Potassium
258mg
7%

Zinc
1mg
7%

Calcium
57mg
6%

Vitamin B6
0.11mg
6%

Vitamin B5
0.42mg
4%

Vitamin D
0.43µg
3%

Vitamin B12
0.13µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

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