Peanut Butter Stuffed Chocolate Cupcakes

If you want to add more American recipes to your repertoire, Peanut Butter Stuffed Chocolate Cupcakes might be a recipe you should try. One portion of this dish contains roughly 5g of protein, 16g of fat, and a total of 243 calories. This recipe serves 12. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1396 people were glad they tried this recipe. Head to the store and pick up baking powder, powdered sugar, unsweetened cocoa powder, and a few other things to make it today. It is brought to you by Brunchtime Baker. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 27%, this dish is not so spectacular. Try Peanut Butter Cheesecake Stuffed Chocolate Cupcakes, Peanut Butter Cup Stuffed Dark Chocolate Cupcakes, and Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting for similar recipes.

Servings: 12

 

Ingredients:

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons cream-cheese

2 large eggs

1/3 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup milk

1 tablespoon oil

1/2 cup peanut butter

1/2 cup powdered sugar

1/4 teaspoon salt

2oz semi- sweet chocolate chips

3/4 stick unsalted butter

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

Equipment:

muffin liners

muffin tray

oven

microwave

stove

whisk

bowl

frying pan

toothpicks

Cooking instruction summary:

Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set asideMix the cream cheese and peanut butter with a spoon and set aside.Melt the butter and chocolate together in the microwave or on the stove top.In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside. In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add the milk and flour mixture and whisk for 2 minutes until fluffy.Add 1 teaspoon batter into each cupcake cup be sure to leave half the mixture for the top layer. Next add 1.5 teaspoon of the peanut butter mixture on top of the cupcake batter. Now add the rest of the batter on top of the peanut butter mixture. Give the pan a little shake. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.Whisk the butter and peanut butter until fluffyAdd the powdered sugar and continue whisk for another minute.Frost cooled cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 3 days or in the refrigerator is desired for up to 1 weekDivide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

 

Step by step:


1. Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside

2. Mix the cream cheese and peanut butter with a spoon and set aside.Melt the butter and chocolate together in the microwave or on the stove top.In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside. In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth.

3. Add the cooled butter/chocolate and whisk until smooth.

4. Add the milk and flour mixture and whisk for 2 minutes until fluffy.

5. Add 1 teaspoon batter into each cupcake cup be sure to leave half the mixture for the top layer. Next add 1.5 teaspoon of the peanut butter mixture on top of the cupcake batter. Now add the rest of the batter on top of the peanut butter mixture. Give the pan a little shake.

6. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

7. Whisk the butter and peanut butter until fluffy

8. Add the powdered sugar and continue whisk for another minute.Frost cooled cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 3 days or in the refrigerator is desired for up to 1 week

9. Divide the batter between 12 liners in your cupcake pan.

10. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.


Nutrition Information:

Quickview
244k Calories
5g Protein
16g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
244k
12%

Fat
16g
25%

  Saturated Fat
6g
43%

Carbohydrates
22g
7%

  Sugar
16g
18%

Cholesterol
49mg
17%

Sodium
167mg
7%

Caffeine
8mg
3%

Get Enough Of These
Protein
5g
10%

Manganese
0.32mg
16%

Phosphorus
109mg
11%

Vitamin E
1mg
10%

Copper
0.19mg
10%

Magnesium
36mg
9%

Vitamin B3
1mg
9%

Selenium
5µg
8%

Fiber
1g
7%

Iron
1mg
6%

Vitamin B2
0.09mg
5%

Vitamin A
264IU
5%

Potassium
176mg
5%

Zinc
0.73mg
5%

Folate
19µg
5%

Vitamin B6
0.08mg
4%

Calcium
35mg
4%

Vitamin B5
0.32mg
3%

Vitamin B1
0.04mg
3%

Vitamin D
0.35µg
2%

Vitamin B12
0.12µg
2%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dinner Tonight: BLT with Avocado and Shrimp
Pineapple Salsa
Old-Fashioned Potato Gratin
Molten Chocolate Lava Cakes
Caramel Pecan Pinwheels
Caramelized Sweet Potato, Red Pepper and Feta Frittata
Green Pea Salad with Bacon and Almonds
Sweet Chili Chicken Lo-Mein
Fresh Watermelon Martini
Frosted Molasses Cookies
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

Popular Recipes
Dinner Tonight: Green Tomato Soup with Black Forest Ham

Serious Eats

Banana Berry Smoothies {Jamba Juice Copycat}

Cooking Classy

Peep Cake

Foodnetwork

Crock Pot Baked Oatmeal

Simple Nourished Living

Green Chile Chicken Waffletada

Lovely Little Kitchen