RECIPE FOR PEANUT BUTTER CUPCAKES RECIPES

Name: Chocolate Cupcakes and Peanut Butter Icing
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 14 to 15 cupcakes
Cuisine: american
Ingredients: 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

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING RECIPE | INA ...

Chocolate Cupcakes and Peanut Butter Icing Recipe | Ina ... 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

Ingredients

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.

PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT

Peanut Butter Sheet Cake Recipe: How to Make It image

I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 24 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup butter, cubed
1/2 cup chunky peanut butter
1/4 cup canola oil
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

Nutrition Facts : Calories 266 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 33g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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