How to make Peanut Butter Cup Cakes | Cupcake Jemma
Mmm...peanut butter. Is there anything more addictive? It pops up in all manner of treats and this is my homage to the ultimate Reese's Peanut Butter Cup. I've cupcaked that candy and here is the recipe!
For the cupcakes -
140g plain flour, sifted
185g caster sugar
30g cocoa powder
40g chocolate chips
1/2 bicarbonate of soda
1/4 tsp salt
125g buttermilk
120ml cold coffee
100ml vegetable oil
1 large free range egg
For the filling -
125g peanut butter
125g icing sugar, sifted
30g butter
Pinch of salt
For the buttercream -
150g unsalted butter, soft
80g peanut butter
340g icing sugar, sifted
3-4 tbsp milk
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Peanut Butter-Filled Chocolate Cupcakes
A nice chocolate cupcake with a moist peanut butter filling.
Cupcake ingredients:
2/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
4 oz semisweet chocolate
2 oz unsweetened chocolate
3/4 cup granulated white sugar
3 eggs
2 tsp vanilla extract
Mix flour, baking powder, and salt in large bowl, set aside.
Put butter and chocolate in a bowl and melt in the microwave, stir until smooth and let cool slightly
Whisk granulated sugar into cooled chocolate mixture, stir in vanilla, add eggs and mix.
Add chocolate mixture to the flour mixture, stir until incorporated.
Line a 12 hole muffin tin with paper cups. Spoon 2 tbsp of chocolate batter into each, followed by 1 tbsp of peanut butter filling. Add an additional 1 tbsp of chocolate batter over top and smooth out. Top with 1 tsp peanut butter filling, swirl top of cupcake with a skewer or toothpick.
Bake at 325F for about 40 minutes rotating tin halfway through, until a toothpick or cake tester inserted in the center comes out with only a few moist crumbs attached.
FILLING:
4 tbsp butter
1/2 cup confectioner's sugar
3/4 cup smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla
Blend together until smooth.
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CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
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Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
RECIPE:
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How To Make Reese's Chocolate Peanut Butter Cupcakes // Lindsay Ann Bakes
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Moist chocolate cupcakes with fluffy peanut butter frosting, all finished off with chunks of Reese's pieces and Reese's peanut butter cups.
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♡♡♡ THE RECIPE! ♡♡♡
Reese's Cupcakes
Yield: 12 cupcakes
Ingredients
Chocolate Cupcakes:
1/2 cup boiling water
1 teaspoon instant coffee granules (may use 1/2 hot coffee instead)
6 tablespoons (30g) unsweetened cocoa powder, dutch processed
1 cup (192g) granulated white sugar
1/4 cup vegetable oil
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 cup (120g) sour cream, room temperature
3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned into the measuring cup and leveled
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Peanut Butter Frosting:
1/2 cup (1 stick/4oz) unsalted butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
2 cups (1/2lb) powdered sugar, sifted
2-3 tablespoons International Delight Reese's Creamer
8oz Reese's pieces, roughly chopped
mini peanut butter cups
Directions
Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
Dissolve the instant coffee and cocoa powder into the boiling water and set aside. With an electric mixer, beat together the sugar, oil and egg on medium speed, until smooth and pale in color, about 1-2 minutes. Beat in the vanilla and sour cream.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape down bottom and sides of bowl. Beat for about 20-30 seconds until smooth and thin.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.
Frosting:
With an electric mixer, beat the softened butter, peanut butter on medium-high speed until smooth, creamy and pale in color, about 2-4 minutes, stopping to scrape the bottom and sides of the bowl half way through. Beat in vanilla. Add the powdered sugar, 1 cup at a time, starting on on low and increasing the speed until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Transfer to a closed star tip.
Pipe a short swirl of frosting on the cupcakes and roll in chopped Reese's pieces. Pipe a frilly swirl on top and garnish with a mini Reese's cup, cut in half.
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Q&A WITH LINDSAY ANN:
Hi, I'm Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network's Cupcake Wars WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you're the hostess with the mostess, looking for some exciting, over-the-top recipe ideas, I've got something for everyone.
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Peanut Butter & Jelly Cupcakes - Crusts Removed | Just Add Sugar
Single ladies! Watch our Taylor Swift parody, Welcome to V-Day!
Going Back-To-School never tasted as sweet as these creamy peanut butter and jelly swirled cupcakes. Combining two of our favorite nostalgic flavors with a light and easy recipe makes these cupcakes the perfect treat. Plus we'll show you how to achieve that perfect two-flavor swirl.
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