CHOCOLATE ICING WITH GRANULATED SUGAR RECIPES

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CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING RECIPE | IN…



Chocolate Cupcakes and Peanut Butter Icing Recipe | In… image

Provided by Ina Garten

Categories     dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 14 to 15 cupcakes

Number Of Ingredients 20

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

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.

RECIPE: HOW TO MAKE CHOCOLATE CHIP COOKIES WITHOUT BROWN S…



Recipe: How To Make Chocolate Chip Cookies Without Brown S… image

Gluten-free: No  Dairy-free: No Suitable for nut allergies: Yes

Provided by Cassie Marshall

Categories     Dessert

Prep Time 15 minutes

Cook Time 12 minutes

Yield 40

Number Of Ingredients 8

1 cup of softened butter
1½ cup white granulated sugar
2 tsp vanilla extract
2 large eggs
2¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
12 oz chocolate chips

Steps:

  • Preheat your oven to 350 degrees Fahrenheit. While that heats up, grab a baking tray and line with non-stick baking paper.
  • Mix the white granulated sugar and softened butter. We recommend using an electric mixer for this step. Keep mixing until the mixture appears fluffy.
  • Add vanilla extract and combine with the mixture. Add an egg and fully combine. Then add the second egg and whisk again.
  • Sift all purpose flour into a mixing bowl. Add the baking soda and salt into this dry mixture too.
  • Now it is time to combine both mixtures. For the best results, use an electric mixer. Slowly add the dry mixture to the wet. Try not to overwork the mixture as this can have a negative effect on the final outcome of your bake.
  • Pour in the chocolate chips and ensure that they are as evenly distributed as possible.
  • Scoop out even amounts of the cookie dough and put onto your lined baking tray. Leave a two inch gap between each cookie. This will keep them from baking into one huge cookie!
  • Bake in the oven for 10-12 minutes.
  • Put cookies onto a cooling rack and serve when fully cooled down to room temperature.

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

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