Professional Baker Teaches You How To Make PEANUT BUTTER CUPS!
Chef Anna Olson teaches you her recipe for Chocolate Peanut Butter Truffle Cups, just like a Reese's Peanut Butter Cup!
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Ingredients
Base
½ cup all-purpose flour
¼ cup cocoa powder
3 Tbsp granulated sugar
6 Tbsp unsalted butter, cut into pieces and at room temperature
Truffle Layer & Topping
6 oz dark chocolate, chopped
6 Tbsp peanut butter (pure or conventional)
1 ½ Tbsp corn syrup
Peanut Butter Filling
2 ½ oz white chocolate, chopped
5 Tbsp whipping cream
6 Tbsp peanut butter (pure or conventional)
3 Tbsp unsalted butter, at room temperature
¾ cup icing sugar, sifted
¼ tsp salt
Chopped peanuts, for décor
Directions
Base
1. Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
2. Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don’t worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
Truffle Layer & Topping
1. For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
Peanut Butter Filling
1. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
2. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
3. To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
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Easy Peanut Butter Cupcakes Recipe
These easy Peanut Butter Cupcakes made with sour cream, milk, and brown sugar are beyond tender and moist. Both the batter and frosting have peanut butter mixed in, so these cupcakes are full of peanut flavor. They are also so easy to make from scratch and are always a crowd-pleaser. Any yes, you can add a cup of chocolate chips or swirl some chocolate ganache into the buttercream for a chocolate peanut butter vibe. Happy Baking!
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PEANUT BUTTER MUFFINS | Quick And Easy Peanut Butter Muffin Recipe
This is a Quick And Easy Peanut Butter Muffin Recipe.
Ingredients:
1/3 cup butter, softened
1/2 cup sugar
3 medium eggs
3 tbs peanut butter
1 tsp vanilla extract
3/4 cup cake flour
1/8 tsp fine salt
2 tsp baking powder
coarsely chopped peanuts
#PeanutButterMuffins
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#PinoyRecipe
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Music Title: BUBINGA
Artist: Quincas Moreira
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Peanut Butter Banana Muffins Recipe
Banana and peanut butter are great combination of flavors. And these peanut butter banana muffins are proof of that. Quick and easy muffins recipe that you are going to love!
Printable version:
More Easy Banana Recipes:
Healthy Banana Oatmeal Cake:
Chocolate Banana Bread:
Banana Oatmeal Muffins:
Banana Oatmeal Pancakes:
Banana Bread:
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makes 12-14 muffins
Ingredients:
1¾ cups (220g) All-purpose flour
1/2 cup (100g) Brown sugar
2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
3 ripe medium Bananas
1/2 cup (120g) Peanut butter, natural
1/3 cup + 1 Tbsp (100ml) Vegetable oil
1 egg
1/2 cup (120ml) Milk
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl stir flour, baking powder, baking soda, cinnamon and salt. Set aside.
3. In a separate bowl, mash the bananas, add sugar and stir until combined. Add peanut butter and stir until combined and smooth. Add oil, milk, egg, vanilla and whisk until well combined.
4. Add flour mixture to the wet ingredients and stir until incorporated.
5. Divide between 12 muffin cups. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let cool.
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HIGH PROTEIN Peanut Butter Muffins - no flour, no sugar #sugarfree #highprotein #ketorecipes
These flourless keto peanut butter muffins are packed with protein to fuel you through your healthy day. An easy recipe that makes a fabulous on-the-go keto breakfast.
Ingredients
1 cup peanut butter (creamy, no sugar added)
1 tablespoon coconut oil or butter
½ cup Swerve Brown See notes
1 teaspoon vanilla extract
3 large eggs
½ cup collagen protein powder
2 teaspoon baking powder
¼ teaspoon salt
⅓ cup sugar-free chocolate chips
See the full recipe at:
Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
The BEST healthy peanut butter banana muffins that are packed with protein and peanut butter flavor. These gluten free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy free and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!
RECIPE: ambitiouskitchen.com/healthy-peanut-butter-banana-muffins-dairy-free-gluten-free