Chocolate Cupcakes and Peanut Butter Icing

The recipe Chocolate Cupcakes and Peanut Butter Icing can be made in around 50 minutes. This recipe serves 14 and costs 83 cents per serving. One portion of this dish contains roughly 18g of protein, 44g of fat, and a total of 642 calories. A couple people really liked this condiment. It is brought to you by Foodnetwork. If you have salted peanuts, light brown sugar, creamy peanut butter, and a few other ingredients on hand, you can make it. This recipe is liked by 53 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Similar recipes are Peanut Butter Chocolate-Chip Cupcakes with Chocolate Icing, Chocolate Chip Peanut Butter Pound Cake with a Special Peanut Butter Icing, and Chocolate Peanut Butter Bundt Cake with Sweet Peanut Butter Icing.

Servings: 14

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 1/2 teaspoons baking soda

1 cup buttermilk, shaken, at room temperature

1 cup good cocoa powder

2 tablespoons brewed coffee

1 cup confectioners' sugar

1 cup creamy peanut butter

2 extra-large eggs, at room temperature

1 3/4 cups all-purpose flour

2/3 cup granulated sugar

1/3 cup heavy cream

1/4 teaspoon kosher salt

1/2 teaspoon kosher salt

2/3 cup light brown sugar, packed

Chopped salted peanuts, to decorate, optional

1/2 cup sour cream, at room temperature

5 tablespoons unsalted butter, at room temperature

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

2 teaspoons pure vanilla extract

Equipment:

oven

hand mixer

whisk

bowl

spatula

ice cream scoop

toothpicks

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

4. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

5. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).

6. Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

7. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

8. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.

9. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

10. Add the cream and beat on high speed until the mixture is light and smooth.


Nutrition Information:

Quickview
644k Calories
17g Protein
43g Total Fat
54g Carbs
8% Health Score
Limit These
Calories
644k
32%

Fat
43g
67%

  Saturated Fat
16g
102%

Carbohydrates
54g
18%

  Sugar
31g
35%

Cholesterol
80mg
27%

Sodium
501mg
22%

Alcohol
0.27g
2%

Caffeine
14mg
5%

Get Enough Of These
Protein
17g
36%

Manganese
1mg
67%

Vitamin B3
8mg
40%

Magnesium
118mg
30%

Phosphorus
292mg
29%

Copper
0.56mg
28%

Fiber
6g
25%

Folate
88µg
22%

Selenium
13µg
19%

Vitamin B1
0.25mg
17%

Iron
2mg
16%

Potassium
533mg
15%

Vitamin E
2mg
15%

Vitamin B2
0.23mg
14%

Zinc
1mg
13%

Vitamin A
630IU
13%

Vitamin B6
0.22mg
11%

Calcium
98mg
10%

Vitamin B5
0.97mg
10%

Vitamin D
0.71µg
5%

Vitamin B12
0.21µg
4%

Vitamin K
1µg
2%

covered percent of daily need
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