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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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