Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes is a hor d'oeuvre that serves 18. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 237 calories. For 45 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Plenty of people made this recipe, and 130 would say it hit the spot. From preparation to the plate, this recipe takes approximately 40 minutes. This recipe from A Healthy Life for Me requires water, salt, coffee syrup, and coffee syrup. Overall, this recipe earns a rather bad spoonacular score of 16%. Peanut Butter Banana Cupcakes with Whipped Chocolate Peanut Butter Ganache, Peanut Butter Creme Cupcakes with Chocolate Peanut Butter Ganache, and Chocolate Peanut Butter Cupcakes are very similar to this recipe.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.In another bowl, whisk together the flour, baking powder, baking soda and salt.Then in the bowl of your electric mixer beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and buttermilk and stir until smooth.Fill each muffin cup about two-thirds full with batter and place 2-3 peanut butter cups in each cup (DO NOT PUSH THEM IN LET THEM SINK ON THERE OWN). Bake for about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)Remove from oven and place on a wire rack to cool.In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract.With the mixer on low-speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high-speed until frosting is light and fluffy (about 5 minutes).Pipe on each cupcake top with sugar sprinkles and a heart pretzel.

 

Step by step:

1. Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.In a small bowl stir until smooth the boiling hot water and the cocoa powder.

2. Let cool to room temperature.In another bowl, whisk together the flour, baking powder, baking soda and salt.Then in the bowl of your electric mixer beat the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

4. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and buttermilk and stir until smooth.Fill each muffin cup about two-thirds full with batter and place 2-3 peanut butter cups in each cup (DO NOT PUSH THEM IN LET THEM SINK ON THERE OWN).

5. Bake for about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.)

6. Remove from oven and place on a wire rack to cool.In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.

7. Add the vanilla extract.With the mixer on low-speed, gradually beat in the sugar. Scrape down the sides of the bowl.

8. Add the milk and beat on high-speed until frosting is light and fluffy (about 5 minutes).Pipe on each cupcake top with sugar sprinkles and a heart pretzel.

Nutrition Information:

covered percent of daily need