Peanut Butter Cookie Cupcakes

Peanut Butter Cookie Cupcakes is an American recipe that serves 24. This hor d'oeuvre has 386 calories, 8g of protein, and 22g of fat per serving. For 96 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of flour, peanut butter chips, creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Lemon Sugar has 71 fans. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 25%. Peanut Butter Cookie Cupcakes, Peanut Butter Cup Cookie Cupcakes, and Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” are very similar to this recipe.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups creamy peanut butter

3 large eggs

1 3/4 cups all-purpose flour

2/3 cup heavy/whipping cream

1/2 teaspoon kosher salt

6oz milk chocolate chips (half a bag)

2/3 cup natural, creamy peanut butter

6oz peanut butter chips (half a bag)

2 cups powdered/confectioners sugar

1/2 teaspoon salt

1/2 cup sour cream

1 1/3 cups sugar

6 ounces (1 1/2 sticks) unsalted butter, softened

2 tsp vanilla extract

Equipment:

muffin tray

oven

whisk

bowl

muffin liners

stove

stand mixer

pastry bag

Cooking instruction summary:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter and beat until incorporated, scraping bowl occasionally. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes until testers inserted into centers come out clean, about 17-20 minutes. Remove from tins immediately using a fork and let cool on wire racks. Prepare cupcakes for filling by cutting a cone shaped hole out of the top of each cake, saving the cone so you can replace it after the cake is filled.I tried a new method for the ganache this time because my stove top was covered with cupcakes. I put the cream in a medium size glass bowl and microwaved it for 1 minute, until the cream was very hot but not boiling. Whisk the chips into the cream until smooth and creamy. Add the butter and combine with whisk until the chocolate is smooth and shiny.Let ganache sit about 30 minutes until it starts to thicken slightly. Fill each cupcake with a generous dollop of chocolate and replace the cone.In bowl of stand mixer, combine all ingredients using paddle attachment. Whip until smooth, light and fluffy. If it's too soft for piping, you might need to place it in the refrigerator for 5 minutes to firm up. Place in pastry bag and frost cupcakes. Garnish as desired - I used chocolate toffee bits.Enjoy!

 

Step by step:


1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.

3. Add peanut butter and beat until incorporated, scraping bowl occasionally.

4. Add eggs, 1 at a time, beating after each addition. Reduce speed to low.

5. Mix remaining wet ingredients in a bowl.

6. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

7. Bake cupcakes until testers inserted into centers come out clean, about 17-20 minutes.

8. Remove from tins immediately using a fork and let cool on wire racks. Prepare cupcakes for filling by cutting a cone shaped hole out of the top of each cake, saving the cone so you can replace it after the cake is filled.I tried a new method for the ganache this time because my stove top was covered with cupcakes. I put the cream in a medium size glass bowl and microwaved it for 1 minute, until the cream was very hot but not boiling.

9. Whisk the chips into the cream until smooth and creamy.

10. Add the butter and combine with whisk until the chocolate is smooth and shiny.

11. Let ganache sit about 30 minutes until it starts to thicken slightly. Fill each cupcake with a generous dollop of chocolate and replace the cone.In bowl of stand mixer, combine all ingredients using paddle attachment. Whip until smooth, light and fluffy. If it's too soft for piping, you might need to place it in the refrigerator for 5 minutes to firm up.

12. Place in pastry bag and frost cupcakes.

13. Garnish as desired - I used chocolate toffee bits.Enjoy!


Nutrition Information:

Quickview
385k Calories
7g Protein
22g Total Fat
42g Carbs
2% Health Score
Limit These
Calories
385k
19%

Fat
22g
34%

  Saturated Fat
10g
65%

Carbohydrates
42g
14%

  Sugar
30g
33%

Cholesterol
52mg
18%

Sodium
219mg
10%

Get Enough Of These
Protein
7g
16%

Manganese
0.7mg
35%

Vitamin B3
2mg
14%

Vitamin E
1mg
12%

Phosphorus
102mg
10%

Selenium
6µg
9%

Iron
1mg
9%

Fiber
2g
8%

Folate
32µg
8%

Magnesium
32mg
8%

Vitamin A
360IU
7%

Vitamin B2
0.12mg
7%

Vitamin B1
0.09mg
6%

Vitamin B6
0.12mg
6%

Copper
0.11mg
6%

Calcium
54mg
5%

Zinc
0.72mg
5%

Potassium
166mg
5%

Vitamin B5
0.35mg
3%

Vitamin D
0.3µg
2%

Vitamin K
1µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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