CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING RECIPE RECIPES
PEANUT BUTTER-CHOCOLATE CAKE ROLLS RECIPE: HOW TO MAKE IT
Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. —Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 cake rolls (12 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
WHIPPED PEANUT BUTTER CREAM CHEESE FILLING - GRACIE IN THE ...
This whipped peanut butter cream cheese frosting is soft, light, and has so much flavor! Perfect for filling chocolate cakes, cupcakes, and more!
Provided by Gracie
Total Time 0S
Yield 3
Number Of Ingredients 4
Steps:
- Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
- In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
- Makes about 3 cups.
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This homemade peanut butter cheesecake is extra creamy and loaded with chocolate. A semi-sweet ganache, adorned with chopped peanut butter cups and more peanuts, blankets the top.
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Total Time 135 minutes
Category baking, comfort food, dessert, snack
Cuisine American, Comfort Food
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Total Time 135 minutes
Category baking, comfort food, dessert, snack
Cuisine American, Comfort Food
- For the crust: Preheat the oven to 350°F. Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil. Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand. Transfer the mixture to the springform pan. Using the bottom of a glass, press the crust into the bottom and about 1-inch up the side of the pan. Place the springform pan inside of a roasting pan. Bake for 10 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 325°F. For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes. Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined. With the mixer running, add the eggs, one at a time until each is fully incorporated. Scrape down the sides of the bowl in between eggs. Mix in the whipping cream until combined. Pour the batter into the crust. (The batter will almost fill the pan.) Gently tap or jiggle the pan to level the batter. Boil 8 cups of water. Place the roasting pan with the cheese cake in the oven. Very carefully pour the water into the roasting pan until about 1 inch deep. Bake for 75 to 80 minutes or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Add more hot water to the pan during baking if needed. Turn off the oven, crack the door a few inches, and let cool in the oven for 1 hour. Remove and finish cooling to room temperature. Remove the cheesecake from the water bath and remove the foil from the pan. Chill the cooled cheesecake for at least 6 hours or overnight. When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan. Release and remove the side of the springform pan and transfer to a serving plate. For the topping: Place the chocolate chips in a small heat-proof bowl. Microwave the cream until very hot and just starting to bubble, about 1 minute. Pour cream over the chocolate and let stand for 10 minutes. Stir until the chocolate is fully melted. Pour the ganache over the top of the chilled cheesecake and spread to the edges to let it drip down. Garnish with peanuts, salt, and peanut butter cups, if desired. Refrigerate until ready to serve.
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