Trick or Treat Peanut Butter Chocolate Cupcakes

Trick or Treat Peanut Butter Chocolate Cupcakes requires around 50 minutes from start to finish. For 32 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 289 calories, 4g of protein, and 17g of fat. This recipe serves 36. This recipe is typical of American cuisine. Many people really liked this hor d'oeuvre. 100 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. If you have baking powder, creamy peanut butter, water, and a few other ingredients on hand, you can make it. It is brought to you by Lady Behind the Curtain. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is not so awesome. Users who liked this recipe also liked Trick or Treat Cupcakes, Trick-or-Treat Brownie Cupcakes, and Chocolate Covered Peanut Butter Rice Krispie Treat Brownies.

Servings: 36

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipments:

Cooking instruction summary:

Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fill cupcake liners 2/3 full. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. In a medium mixing bowl mix together the sugars, shortening, peanut butter and vanilla. Beat until creamy.Add the flour and salt. Mix until well combined.Add milk 1 tablespoon at a time until you reach the right consistency for either piping or spreading the cookie dough.NOTE: This is cookie dough so the frosting will have a crunchy texture due to the sugar not being cooked. The flavor is GOOD! I just wanted you to be aware of the crunch factor.

 

Step by step:

1. Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.

2. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.

3. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.

4. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

5. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.

6. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fill cupcake liners 2/3 full.

7. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. In a medium mixing bowl mix together the sugars, shortening, peanut butter and vanilla. Beat until creamy.

8. Add the flour and salt.

9. Mix until well combined.

10. Add milk 1 tablespoon at a time until you reach the right consistency for either piping or spreading the cookie dough.NOTE: This is cookie dough so the frosting will have a crunchy texture due to the sugar not being cooked. The flavor is GOOD! I just wanted you to be aware of the crunch factor.