Chocolate Cupcake with Peanut Butter Frosting
Chocolate Cupcake with Peanut Butter Frosting takes about 40 minutes from beginning to end. This hor d'oeuvre has 335 calories, 5g of protein, and 17g of fat per serving. This recipe serves 24 and costs 33 cents per serving. This recipe is liked by 21 foodies and cooks. A couple people really liked this American dish. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up sugar, unsalted butter, confectioners' sugar, and a few other things to make it today. It is brought to you by Cookie Madness. Overall, this recipe earns a rather bad spoonacular score of 19%. Chocolate Cupcake with Peanut Butter Cookie Frosting, A Gluten Free Cupcake with Chocolate Chips and Peanut Butter Frosting + HAPPY BIRTHDAY TO FFF + A GIVEAWAY + BIG NEWS, and Peanut Butter and Chocolate Cupcake are very similar to this recipe.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups White Lily® Enriched Bleached All Purpose Flour
1 teaspoon baking soda
1/2 cup buttermilk
3 cup confectioners' sugar
1 cup creamy peanut butter (plus more if needed)
2 large eggs
3 tablespoons heavy cream
¼ teaspoon salt plus more to taste
2 cups sugar
1 cup unsalted butter, softened
3/4 cup unsweetened cocoa powder, Hershey's natural style
2 teaspoons vanilla extract
1/4 cup vegetable oil
1 cup boiling water
Equipment:
muffin liners
aluminum foil
oven
bowl
hand mixer
toothpicks
frying pan
wire rack
Cooking instruction summary:
Preheat the oven to 350º F. Line 24 muffin cups with paper or foil liners.Mix together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.Divide batter among muffin cups. Bake for 30 to 35 minutes (mine were done in 28) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.To make the frosting, combine the butter and peanut butter and beat until creamy. Add the confectioner’s sugar gradually, beating until well mixed, then add the salt, vanilla and cream and beat until smooth. Add a little more peanut butter if desired.To frost, pipe the peanut butter on top of each cupcake and stick a candy coated chocolate in the center. For more peanut butter flavor, carve a small well in each cupcake and fill with peanut butter frosting, then pipe a star of frosting over it to cover.
Step by step:
1. Preheat the oven to 350º F. Line 24 muffin cups with paper or foil liners.
2. Mix together flour, sugar, cocoa, soda and salt in large bowl.
3. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.Divide batter among muffin cups.
4. Bake for 30 to 35 minutes (mine were done in 2
5. or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
6. Remove to wire rack. Cool completely.To make the frosting, combine the butter and peanut butter and beat until creamy.
7. Add the confectioner’s sugar gradually, beating until well mixed, then add the salt, vanilla and cream and beat until smooth.
8. Add a little more peanut butter if desired.To frost, pipe the peanut butter on top of each cupcake and stick a candy coated chocolate in the center. For more peanut butter flavor, carve a small well in each cupcake and fill with peanut butter frosting, then pipe a star of frosting over it to cover.
Nutrition Information:
covered percent of daily need
