PEANUT BUTTER FILLED CHOCOLATE CUPCAKES RECIPES
CHOCOLATE PEANUT BUTTER HI HAT COOKIES - BETTYCROCKER.COM
Wow your guests with these decadently delicious cookies filled with a mini surprise!
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 50 minutes
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch without pressing with fork; cool 2 minutes on cookie sheets; transfer to cooling rack. Cool another 3 minutes, then place 1 peanut butter cup minis in center of each cookie. Cool completely on cooling rack, about 45 minutes.
- In medium bowl, beat softened butter and peanut butter with electric mixer on medium speed until well blended. Beat in powdered sugar, milk and vanilla until smooth. Place frosting in decorating bag fitted with tip.
- On top of each cookie, pipe frosting around and over peanut butter cup, getting as much height as possible, making cone shape with peak in center. Place cookies in refrigerator while making chocolate coating, about 15 minutes.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
- Dip cone-shaped frosting on each cookie into chocolate coating to coat most of frosting, letting excess chocolate drip off. Sprinkle with sea salt.
Nutrition Facts : Calories 263.7 , CarbohydrateContent 38.2 g, CholesterolContent 5.4 mg, FatContent 2 , FiberContent 1.9 g, ProteinContent 2.8 g, SaturatedFatContent 5.2 g, ServingSize 1 Cookie, SodiumContent 165.6 mg, SugarContent 14.2 g, TransFatContent 0 g
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES RECIP…
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260 , CarbohydrateContent 37 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 2 g, TransFatContent 1 1/2 g
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