CHOCOLATE CUP/CAKES WITH FLUFFY PEANUT BUTTER MARSHMALLOW FROSTI
This is a wonderful recipe that was given to me by a friend years ago. The cake and frosting are easy to put together in less than an hour. The cake is moist and chocolatey and the frosting complements it well with a light peanut butter flavor.
Provided by MrsCourtneyHunter
Categories Dessert
Time 40m
Yield 24 cup cakes, 18-24 serving(s)
Number Of Ingredients 16
Steps:
- Cake:Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla. Stir in the chocolate chips.
- Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes. **For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
- Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes. It is done when the top is springy to the touch and a wooden toothpick inserted comes out clean, test twice because you might have hit a chocolate chip the first time. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
- Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
- Increase speed to medium (or keep mixing by hand) and add confectioners' sugar and milk, adding just enough milk to make frosting smooth and spreadable.
CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
- Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
- Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER CUPCAKES WITH CREAMY CHOCOLATE FROSTING
My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.-Carolee Meek, Huntsville, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 22 cupcakes.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full. , Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.
Nutrition Facts : Calories 302 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 216mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE MARSHMALLOW FROSTING
This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.
Provided by Dana
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
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