RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2762
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| Recipe Name: |
Peanut Butter Cup Cupcakes |
| Source: |
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Submitted by: |
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Last Modified: |
2015-12-02
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| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.87
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Ounce(wt)s chocolate, baking, semi-sweet
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Directions:
Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. |
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Peanut Buttery Frosting
(Add to shopping list) :
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Directions:
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.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired. |
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| Nutrition per Serving: |
| Calories: |
416 |
Total Carbs: |
38.6 |
Net Carbs: |
35.0 |
| Cholesterol: |
40.0 |
Fat: |
29.8 |
Protein: |
8.29 |
| Fiber: |
3.58 |
Sodium: |
203.66 |
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