Chocolate Peanut Butter Frosting Recipes Recipes Recipe For Deviled

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CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes unbelievable on most cakes and cupcakes-- see above for inspiration!

Provided by Sally

Categories     Dessert

Time 5m

Number Of Ingredients 7

1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
  • Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
  • Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

CHOCOLATE-PEANUT BUTTER FROSTING



Chocolate-Peanut Butter Frosting image

When spread on yellow cake or cupcakes, dessert becomes reminiscent of Tasty Kake's Kandy Kakes:) Yummy! But for those who dote on rich and intensely flavored bites, spread this on peanut butter or chocolate cakes:)

Provided by JamesDeansGirl

Categories     Dessert

Time 12m

Yield 1 1/3 cups

Number Of Ingredients 7

1/2 cup creamy peanut butter
2 tablespoons butter, softened
1 pinch salt
1 teaspoon vanilla extract
3 -4 tablespoons milk
1 1/2 cups sifted powdered sugar
1/4 cup sifted unsweetened cocoa powder (Dutch process)

Steps:

  • In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth.
  • Blend in the vanilla and add 3 Tbsp.
  • of the milk until well blended.
  • Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.

CHOCOLATE PEANUT BUTTER FROSTING



chocolate peanut butter frosting image

Make and share this chocolate peanut butter frosting recipe from Food.com.

Provided by cat5376

Categories     Dessert

Time 15m

Yield 1 sheet cake, 4 serving(s)

Number Of Ingredients 7

1/4 cup Butter Flavor Crisco, melted
1/2 cup cocoa
1/3 cup milk
1 pinch salt
1 teaspoon vanilla
2 tablespoons crunchy peanut butter
3 1/2 cups confectioners' sugar

Steps:

  • Mix together crisco, coco, salt and vanilla.
  • Then stir in milk.
  • Add the peanut butter.
  • Mix together well.
  • Add con.
  • sugar one cup at a time.
  • Use more milk if needed.
  • Is better if it is thick.

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

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

1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk

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



Peanut Butter Cupcakes with Creamy Chocolate Frosting image

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

3/4 cup creamy peanut butter
1/2 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
CREAMY CHOCOLATE FROSTING:
1/4 cup butter, softened
3-1/2 cups confectioners' sugar
1/2 cup baking cocoa
6 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt

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.

FLUFFY PEANUT BUTTER FROSTING



Fluffy Peanut Butter Frosting image

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

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

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

CHOCOLATE BROWNIES WITH PEANUT BUTTER FROSTING



Chocolate Brownies with Peanut Butter Frosting image

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 15

Brownies
Nonstick vegetable oil spray
5 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • For brownies:
  • Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
  • For frosting:
  • Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING



Chocolate Sheet Cake with Peanut Butter Icing image

Rich chocolate fudge cake and creamy peanut butter is a match made in heaven.

Provided by Deborah Harroun

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup sour cream
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup butter
1/2 cup creamy peanut butter
1/3 cup milk
1 teaspoon vanilla
4 cups powdered sugar
3/4 cup salted peanuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
  • In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

Nutrition Facts : ServingSize 1 Serving

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