PEANUT BUTTER CHOCOLATE CHIP CUPCAKES RECIPES

PEANUT BUTTER CHOCOLATE CHIP CUPCAKES RECIPE - FOOD.COM

Peanut Butter Chocolate Chip Cupcakes Recipe - Food.com image

Make and share this Peanut Butter Chocolate Chip Cupcakes recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 11-12 cupcakes, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup creamy roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts, chopped (unsalted)
1/2 cup dark chocolate chips 73% cacao

Steps:

In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
Blend in salt and baking soda.
Mix in peanuts and chocolate.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
Bake at 350° for 20-25 minutes.
Cool for 2 hours.
Top with Vegan Chocolate Frosting.
Serve.

Nutrition Facts : Calories 392.2, FatContent 32.8, SaturatedFatContent 6, CholesterolContent 105.8, SodiumContent 637.5, CarbohydrateContent 12.6, FiberContent 4.2, SugarContent 4.3, ProteinContent 17.9

EASY PEANUT BUTTER CHOCOLATE CHIP CUPCAKES - 100KRECIPES

Easy Peanut Butter Chocolate Chip Cupcakes - 100kRecipes image

Provided by 100krecipes

Categories Dessert

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 19

Ingredients

Peanut Butter Chocolate Chip Cupcakes
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
Peanut Butter Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup whole milk

Steps:

For cupcakes:
Preheat the oven to 350 degrees F.
Beat butter and sugar with a mixer until light and fluffy.
Add eggs and beat until smooth.
Slowly mix with peanut butter.
Combine flour, baking powder and salt in a separate bowl. Sift. Add half the flour mixture to the butter.
Pour in milk and vanilla, continue to mix.
Add the remaining flour mixture and at low speed mix everything until smooth.
Add chocolate chips and mix by hand.
Fill the forms 3/4 with the dough and bake for about 22 minutes until the edges turn golden.
For glaze:
Beat the butter and peanut butter in a mixer until a smooth creamy paste is obtained.
Add icing sugar, salt and a little milk, mix until fully turned on. Add extra milk only if necessary for a softer consistency. If you need to make the glaze thicker, then add icing sugar.
Frost the cooled cupcakes. Garnish with melted chocolate or caramel topping if desired.

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