Double Chocolate Peanut Butter Cupcakes Recipes

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DOUBLE CHOCOLATE PEANUT BUTTER FILLED CUPCAKES



Double Chocolate Peanut Butter Filled Cupcakes image

Double Chocolate Peanut Butter Filled Cupcakes - moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with a chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

Provided by Lynne Feifer

Number Of Ingredients 22

1/4 cup strong (hot coffee)
3 tablespoons unsweetened cocoa powder
1/2 cup unsalted butter (room temperature)
3/4 cup sugar
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 cup milk chocolate chips
4 ounces cream cheese (softened)
1/2 cup peanut butter
1 cup confectioners' sugar
1/4 cup heavy cream (added a tablespoon at a time.)
6 tablespoons solid vegetable shortening
6 tablespoons unsalted butter (room temperature)
9 tablespoons unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
3 cups confectioners' sugar
4 - 6 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
  • In a measuring cup, mix together the coffee and unsweetened cocoa.
  • Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
  • In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
  • Add the eggs, one at a time until well incorporated.
  • Mix in the vanilla and coffee.
  • Add half of the flour mixture and combine.
  • Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
  • Add remainder of flour and remaining buttermilk and thoroughly incorporate.
  • With a rubber spatula, fold in the milk chocolate chips.
  • Spoon into cupcake liners and fill 1/2 to 2/3 full.
  • Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
  • Allow to cool completely on a wire rack before filling and frosting.
  • In mixing bowl, cream together the cream cheese and peanut butter.
  • Mix in the confectioners' sugar.
  • Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
  • Cream the shortening and butter together in the mixing bowl until well combined.
  • Add the cocoa powder.
  • Mix in the vanilla extract.
  • Add half of the confectioners' sugar and combine well.
  • Thoroughly mix in remaining confectioner's sugar.
  • Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
  • If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.
  • Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
  • Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
  • Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.

DOUBLE CHOCOLATE-PEANUT BUTTER CUPCAKES



Double Chocolate-Peanut Butter Cupcakes image

Enjoy these delicious cupcakes made with chocolate and peanut butter - perfect for a dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 11

3/4 cup granulated sugar
3 tablespoons creamy peanut butter
1/4 cup fat-free sour cream
1 egg
1 egg white
1 cup Gold Medal™ flour
1/4 cup baking cocoa
1/2 cup hot water
1/2 teaspoon baking soda
1/4 cup miniature semisweet chocolate chips
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
  • In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 15 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h15m

Yield 30

Number Of Ingredients 4

1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ cup creamy peanut butter
15 miniature peanut butter cup candies, halved

Steps:

  • Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
  • Prepare, bake and cool cupcakes according to package directions.
  • Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cupcakes.

Number Of Ingredients 13

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

DOUBLE CHOCOLATE PEANUT BUTTER BITES



Double Chocolate Peanut Butter Bites image

These bite-size treats pack a big punch of rich, chocolatey, peanut-buttery flavor (which we happen to know you love.) And, with the help of our Gluten Free Double Chocolate Cookie Mix, you can make these adorable gluten-free brownie bites in just a few steps!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 20

Number Of Ingredients 8

1 box Immaculate Baking Co.™ Cookie Mix Gluten Free Double Chocolate
1/2 cup butter, melted and cooled slightly
2 eggs
3 oz cream cheese, softened
1/3 cup creamy peanut butter
1/3 cup powdered sugar
1/3 cup whipping cream
1/4 oz semisweet chocolate, shaved

Steps:

  • Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
  • In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
  • Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
  • In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
  • Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
  • Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.

Nutrition Facts : ServingSize 1 Serving

DOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING



Double Dark Chocolate Cupcakes With Peanut Butter Filling image

Make and share this Double Dark Chocolate Cupcakes With Peanut Butter Filling recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h45m

Yield 24 serving(s)

Number Of Ingredients 15

3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners' sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped

Steps:

  • Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
  • Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
  • In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
  • In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

Nutrition Facts : Calories 307, Fat 20.8, SaturatedFat 10.5, Cholesterol 46.9, Sodium 167.2, Carbohydrate 30, Fiber 3.4, Sugar 17.5, Protein 6.5

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES



Tastes Like Reese's® Chocolate-Filled Peanut Butter Cupcakes image

My sister and her friends were over when I made these imitation Reese's® peanut butter cup cupcakes, and they disappeared! Recipe is borrowed from the Jell-O® website, but I didn't want to make the cakes peanut butter and jelly, so I went for peanut butter and chocolate instead.

Provided by rileybrat

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 cup cold water
½ cup creamy peanut butter
1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
3 large eggs
2 ½ cups confectioners' sugar
3 tablespoons milk, or more as needed
3 tablespoons unsweetened cocoa powder, or to taste
2 teaspoons cornstarch, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
  • Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  • When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
  • Cut out a square in the top of each cooled cupcake. Fill with icing.

Nutrition Facts : Calories 200 calories, Carbohydrate 35.1 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 233.3 mg, Sugar 28 g

CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES



Chocolate Frosted Peanut Butter Cupcakes image

Cupcakes aren't just for girls! My dad and brothers love peanut butter cups-the inspiration for these goodies. -Alisa Christensen, Rancho Santa Margarita, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
3/4 cup creamy peanut butter
3 large eggs
1-1/4 cups water
1/4 cup canola oil
FROSTING:
1-2/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 cup confectioners' sugar

Steps:

  • In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 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., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.

Nutrition Facts : Calories 289 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

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  • Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
  • Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
  • In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
  • In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.


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From landolakes.com


PEANUT BUTTER STUFFED DOUBLE CHOCOLATE BANANA CUPCAKES PEANUT …
2014-04-26 Beat together all ingredients in a bowl until combined and mixture is dry yet holds together. You might need to add additional powdered sugar. Roll into 1-inch balls, place on …
From cheflindseyfarr.com


CHOCOLATE PEANUT BUTTER CUPCAKES - DESSERTS ON A DIME
2020-10-09 Instructions. Cupcakes: Preheat oven to 350 degrees F. Fill cupcake pan with liners. In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking …
From dessertsonadime.com


DOUBLE CHOCOLATE AND PEANUT BUTTER CUPCAKES RECIPE
2018-12-26 How to make Double Chocolate and Peanut Butter Cupcakes Preheat oven to 350 F. Line mold with cupcake liners and set aside. Mix flour, sugar, baking pwoder, baking …
From yummy.ph


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