PEANUT BUTTER CHOCOLATE CUPS
Our children love these rich, creamy candies. -Aljene Wendling, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup. , In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 93 calories, Fat 9g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 66mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-PEANUT BUTTER DUMP CAKE
I am a huge fan of the chocolate-peanut butter combination. I'm also a fan of easy recipes, including dump cakes. On occasion, I've omitted the peanut butter chips and used 1 1/2 cups semisweet chocolate chips with very tasty results. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, combine pudding mix and milk until blended. Stir in cake mix (batter will be thick). Fold in peanut butter cups, peanut butter chips and chocolate chips. Spread into prepared pan. Sprinkle with peanuts., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.
Nutrition Facts : Calories 349 calories, Fat 14g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 373mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE-PEANUT BUTTER COOKIE CUPS
Chocolate and peanut butter are a perfect pair, especially in these super simple five-ingredient treats. Double chocolate chunk cookie cups, plus a creamy peanut butter filling and a sprinkling of mini chips make them a perfect everyday indulgence.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray with flour.
- In large bowl, stir Cookie Cups ingredients until soft dough forms. Drop 1 rounded teaspoon cookie dough in each mini muffin cup.
- Bake 9 to 11 minutes or until set when lightly touched in center. Cool in muffin cups 5 minutes; press indentation into center of each cookie cup with end of wooden spoon, cleaning off end with paper towel when needed. Cool 10 minutes longer in muffin cups. With small knife, loosen edges; remove from muffin cups to cooling rack; cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and creamy. Spoon frosting into large resealable freezer plastic bag; partially seal bag. Cut off small corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Sprinkle with chocolate chips. Store loosely covered at room temperature.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 95 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
- Then halve the remaining peanut butter cups.
- Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
CHOCOLATE PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sugar, flour, eggs, chocolate chips, vanilla extract, chocolate peanut butter cups
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, beat cream cheese, sugar, and flour until smooth.
- Add eggs and mix until combined.
- Fold in melted chocolate and vanilla extract.
- Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
- Fill cups ¾-full with cheesecake mixture.
- Bake 20 minutes, cool completely, and refrigerate for 3 hours.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
CHOCOLATE PEANUT BUTTER CUPS
A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter.
Provided by SHAUNNSMOM
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h
Yield 12
Number Of Ingredients 4
Steps:
- Trim 12 paper muffin cup liners to half of their height.
- Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
- In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 25.5 g, Cholesterol 8.9 mg, Fat 19.8 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 191.9 mg, Sugar 21.4 g
PEANUT BUTTER CUP CHOCOLATE CAKE
I need to make this again so I can have a piece of it! This was all the rave at the office, so I know it was delicious!
Provided by kmergirl
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter and/or line 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop up your peanut butter cups and stick them all over the cake!
- Chocolate Frosting.
- 6 ounces good semisweet chocolate.
- 2 sticks (1 cup) unsalted butter, at room temperature.
- 1 extra-large egg yolk, at room temperature.
- 1 teaspoon pure vanilla extract.
- 1 1/4 cups sifted confectioners' sugar.
- 1 tablespoon instant coffee powder.
- 2 teaspoons water.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.
- Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
- Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Nutrition Facts : Calories 751.4, Fat 35.7, SaturatedFat 10.3, Cholesterol 47.7, Sodium 794.1, Carbohydrate 102.4, Fiber 5.4, Sugar 76.2, Protein 13.2
CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS
Cheesecake in cupcake form with peanut butter and chocolate.
Provided by jordyn
Categories Desserts Cakes Cheesecake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
- Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g
CHOCOLATE CAKE-PEANUT BUTTER CUPS
CALLING ALL CHOCOLATE AND PEANUT BUTTER FREAKS--I KNOW YOU'RE OUT THERE!!! These are yummy and are kind of like Drake's Funny Bones, especially if you glaze them with a thin chocolate glaze:) I still don't know which way is better to eat these--still slightly warm or chilled. Sometimes, when I REALLY can't make up my mind, I eat them both ways, on the same day!
Provided by JamesDeansGirl
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F.
- Grease and flour 12 standard-size muffin cups (or, line with paper liners); set aside.
- FILLING: Combine the peanut butter and sugar in a small bowl until well blended; set aside.
- CUPCAKES: Combine the cocoa powder and hot water in a cup until smooth; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, using an electric mixer on high speed, cream the butter and peanut butter until light and creamy; slowly blend in the brown sugar.
- Lower the mixer speed to medium; blend in the egg yolks, one at a time.
- Blend in the cocoa mixture, then the vanilla; blend well.
- Lower mixer speed to low.
- Blend in the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating just until combined.
- Spoon about 2/3 of the batter into the prepared tins.
- Top with equal amounts of filling, then the remaining batter; smooth tops.
- Bake until tops are cracked, edges are springy, and centers are still soft when pressed gently with a fingertip, about 20 minutes.
- Cool in the tins slightly before removing.
- Frost or glaze with your favorite topping.
Nutrition Facts : Calories 265, Fat 14.8, SaturatedFat 5.8, Cholesterol 47.7, Sodium 186.8, Carbohydrate 30.3, Fiber 2, Sugar 18.9, Protein 6
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