Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes might be just the dessert you are searching for. This recipe serves 6. One portion of this dish contains approximately 12g of protein, 15g of fat, and a total of 690 calories. For 95 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 77 people found this recipe to be delicious and satisfying. It is a very reasonably priced recipe for fans of American food. It is brought to you by Julies Eats and Treats. Head to the store and pick up baking powder, peanut butter cups, milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. If you like this recipe, you might also like recipes such as Peanut Butter Banana Cupcakes with Whipped Chocolate Peanut Butter Ganache, Peanut Butter Creme Cupcakes with Chocolate Peanut Butter Ganache, and Chocolate Peanut Butter Cupcakes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 12-hole muffin tray with cupcake liners. Preheat your oven to 360 F (180 C). Add your butter, brown sugar and peanut butter to a large mixing bowl. Beat with an electric mixer until smooth and creamy, stopping to scrap down the sides of the bowl. Add your vanilla and mix briefly.Add your eggs, one at a time, and beat again until combined. Sift in your flour and baking powder and start to gently fold using a wooden spoon or a plastic spatula. Add your milk and fold until the ingredients are just combined. Spoon out your peanut butter batter evenly between the cupcake liners and bake in the oven for 18-20 minutes or until they spring back lightly when touched. Place the cupcakes on a cooling rack to cool completely. To make the buttercream, add the butter in a large mixing bowl and beat until pale and creamy. Add the powdered or icing sugar, one cup at a time, and beat on a low speed. Add a tablespoon of milk as needed. Finally, sift over the cocoa powder and continue to beat until it is all incorporated. The frosting should be lovely and creamy but thick enough to hold it's shape.Pipe the chocolate buttercream using a piping bag and a large star tip onto each cupcake. Then add a peanut butter cup to the top of each one.

 

Step by step:

1. Line a 12-hole muffin tray with cupcake liners. Preheat your oven to 360 F (180 C).

2. Add your butter, brown sugar and peanut butter to a large mixing bowl. Beat with an electric mixer until smooth and creamy, stopping to scrap down the sides of the bowl.

3. Add your vanilla and mix briefly.

4. Add your eggs, one at a time, and beat again until combined. Sift in your flour and baking powder and start to gently fold using a wooden spoon or a plastic spatula.

5. Add your milk and fold until the ingredients are just combined. Spoon out your peanut butter batter evenly between the cupcake liners and bake in the oven for 18-20 minutes or until they spring back lightly when touched.

6. Place the cupcakes on a cooling rack to cool completely. To make the buttercream, add the butter in a large mixing bowl and beat until pale and creamy.

7. Add the powdered or icing sugar, one cup at a time, and beat on a low speed.

8. Add a tablespoon of milk as needed. Finally, sift over the cocoa powder and continue to beat until it is all incorporated. The frosting should be lovely and creamy but thick enough to hold it's shape.Pipe the chocolate buttercream using a piping bag and a large star tip onto each cupcake. Then add a peanut butter cup to the top of each one.

Nutrition Information:

covered percent of daily need