Peanut Butter Cupcakes with Dark Chocolate Frosting

If you want to add more lacto ovo vegetarian recipes to your repertoire, Peanut Butter Cupcakes with Dark Chocolate Frosting might be a recipe you should try. For 47 cents per serving, you get a dessert that serves 12. One serving contains 409 calories, 7g of protein, and 19g of fat. Plenty of people really liked this American dish. It is brought to you by Sallys Baking Addiction. Head to the store and pick up vanillan extract, salt, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 10533 foodies and cooks. Overall, this recipe earns a rather bad spoonacular score of 39%. Dark Chocolate Cupcakes with Peanut Butter Frosting, Dark Chocolate Cupcakes with Peanut Butter Mousse Frosting, and Peanut Butter Cupcakes with Dark Chocolate Ganache are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Line 12-cup muffin pan with liners. Set aside.For the cupcakes: Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not overmix. Batter will be thick.Divide batter evenly between 12 cupcake tins. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.

 

Step by step:

Preheat oven to 350F degrees. Line 12-cup muffin pan with liners. Set aside.For the cupcakes

1. Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not overmix. Batter will be thick.Divide batter evenly between 12 cupcake tins.

2. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.

3. Add more powdered sugar if frosting is too dark.

4. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.

Nutrition Information:

covered percent of daily need