Peanuttycupcakesandfrosting Recipes

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GIANT PEANUT BUTTER CUP CAKE

This super-sized take on a favorite candy has everything: a creamy peanut buttery center, devil's food layers and even a hard chocolate shell. And it's a combo that only looks hard to pull off.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 6



Giant Peanut Butter Cup Cake image

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet.
  • For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners' sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use.
  • Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use).
  • Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes.
  • Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set.
  • Cut the cake into slices, exposing the peanut butter center.

One 15.25-ounce box chocolate or devil's food cake mix (plus required ingredients)
3/4 cup natural peanut butter
1/4 cup butter, softened
1 cup confectioners' sugar
Pinch salt
1 1/2 cups store-bought hardening chocolate sauce

PEANUT BUTTER FROSTING

This is soooo good on a chocolate cake! I usually double the recipe for a two layer cake... peanut butter and chocolate are a great combo.

Provided by Yogi8

Categories     Dessert

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4



Peanut Butter Frosting image

Steps:

  • Beat butters together with electric mixer, add sugar.
  • If too thick, add a little milk.

1/2 cup peanut butter, smooth
5 tablespoons margarine, softened
1 cup powdered sugar (or more, to taste)
1 -3 tablespoon milk (only if needed to thin) (optional)

PEANUT BUTTER CREAM-FILLED DEVIL'S FOOD CUPCAKES

Provided by Bobby Flay

Time 1h55m

Yield 18 cupcakes

Number Of Ingredients 17



Peanut Butter Cream-Filled Devil's Food Cupcakes image

Steps:

  • Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
  • Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
  • Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
  • Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

1 1/4 cups cake flour
1/2 cup unsweetened Dutch- process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
4 ounces semisweet chocolate, roughly chopped
1 teaspoon vanilla extract
1/2 cup hot strong coffee
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup heavy cream
1 cup roasted peanuts, chopped

CUPCAKES WITH PEANUT BUTTER FROSTING

My family just loves these cupcakes, especially the subtle taste of peanut butter in the frosting. Chocolate frosting is equally delicious on top. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 4



Cupcakes with Peanut Butter Frosting image

Steps:

  • Prepare cake mix according to package directions. Spoon about 2 tablespoons of batter into each paper-lined muffin cup. Place a peanut butter cup in each; fill two-thirds full with remaining batter. , Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., In a small bowl, combine frosting and peanut butter until smooth. Frost cupcakes.

Nutrition Facts : Calories 257 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

1 package white cake mix (regular size)
18 miniature peanut butter cups
1-1/3 cups prepared vanilla frosting
2 tablespoons creamy peanut butter

LOTTIE'S PEANUT BUTTER CUPCAKES

Combine banana butter frosting with this delicious peanut butter cupcake recipe from Lisa Altmiller's grandmother, Lottie, for a decadent dessert. Frost with Lisa's Banana Butter Frosting, then garnish with banana chips.

Provided by Lisa Altmiller

Categories     Desserts     Cakes     Cupcake Recipes

Time 50m

Yield 24

Number Of Ingredients 11



Lottie's Peanut Butter Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line twenty four 2 1/2-inch muffin cups with paper liners.
  • Stir flour, baking powder, baking soda, and salt together in a small bowl.
  • Beat brown sugar, peanut butter, applesauce, oil, and vanilla extract together in a large bowl. Add eggs, 1 at a time, beating after each addition until combined. Beat in flour mixture, alternating with buttermilk, on low speed until just combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 14 to 16 minutes. Cool in the tins for 5 minutes. Loosen edges using a knife; carefully remove cupcakes and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 17.9 g, Cholesterol 14 mg, Fat 4.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 134.4 mg, Sugar 10.1 g

1 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup packed dark brown sugar
½ cup creamy peanut butter, at room temperature
3 tablespoons applesauce
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2 each eggs
1 cup buttermilk

PEANUT SQUARES

These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h30m

Yield 24

Number Of Ingredients 13



Peanut Squares image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
  • In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
  • In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
  • Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
  • Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
  • Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
  • Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 34 g, TransFat 0 g

4 eggs
2 cups granulated sugar
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1/4 cup butter, melted
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
6 cups lightly salted peanuts, chopped

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!

This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling

Provided by 870803

Categories     Dessert

Time 37m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 8



Super Easy Peanut Butter-Filled Vanilla Cupcakes... Yummy! image

Steps:

  • VANILLA CUPCAKES:
  • Follow the directions on the box.
  • Let cool in fridge while making the peanut butter filling.
  • PEANUT BUTTER FILLING:.
  • In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
  • Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
  • Slowly beat in the powdered sugar while mixing.
  • Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
  • The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
  • NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
  • FROSTING FOR CUPCAKES:
  • No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
  • HOW TO FILL THE CUPCAKES:.
  • Cut the top off of the cupcake and set aside.
  • Roll out about one fourth of the peanut butter mix.
  • Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
  • Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
  • Cut it out, and place on top of cut cupcake.
  • Then place the cupcake top back on cupcake.
  • Frost, if desired.

1 (18 1/4 ounce) box of betty crocker super moist vanilla cake mix
1 1/4 water
1/3 cup vegetable oil
3 whole eggs
1 1/4 cups peanut butter
3/8 cup butter, softened. (3/8 cup, for those beginner bakers, is an imaginary line right in half between the 1/4 sign, and the)
1/2 tablespoon vanilla
1 1/2 cups powdered sugar

PEANUT BUTTER AND CHOCOLATE CHIP CUPCAKES

Delicious and fluffy cupcakes with just the right amount of chocolaty goodness!

Provided by BakingWithWings

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 12

Number Of Ingredients 10



Peanut Butter and Chocolate Chip Cupcakes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Combine brown sugar, peanut butter, and butter in another bowl; beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk; beat until smooth. Fold chocolate chips into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.2 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 113.9 mg, Sugar 13.7 g

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 pinch salt
½ cup brown sugar
¼ cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 egg
½ teaspoon vanilla extract
½ cup milk
½ cup semisweet chocolate chips

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!

Provided by Camille Bergerson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 3



3-ingredient Peanut Butter Cups Recipe by Tasty image

Steps:

  • Prepare a cupcake tin with 6 liners.
  • Stir peanut butter and powdered sugar together until smooth.
  • Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
  • Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
  • Cover each dollop of peanut butter with more chocolate and smooth out the top.
  • Refrigerate for 1 hour or until chocolate has hardened.
  • Remove peanut butter cups from the liners.
  • Enjoy!

Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams

3 tablespoons powdered sugar, sifted
½ cup creamy peanut butter
1 cup chocolate, melted

PEANUT BUTTER CUP DUMP CAKE

A favorite sweet-and-salty combination of chocolate, peanut butter and pretzels makes this super easy one-bowl cake a winner. With just six ingredients, you can even make it on a weeknight!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 6



Peanut Butter Cup Dump Cake image

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix until well blended. Spread batter evenly in bottom of pan. Sprinkle chocolate chips over top.
  • Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Top with remaining ingredients. Let stand 15 minutes. Use large spoon for serving. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 310, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 35 g, TransFat 0 g

1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup semisweet chocolate chips
1 cup Reese's Peanut Butter Cups™ minis (from 8-oz bag), halved
1/2 cup coarsely crushed pretzel twists (about 14 pretzels)

PEANUT-FILLED DEVIL'S FOOD CUPCAKES

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19



Peanut-Filled Devil's Food Cupcakes image

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

1/2 cup plus 2 tablespoons butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1-1/4 cups cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee, cooled
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup dry roasted peanuts

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From somethingnutritiousblog.com


PEANUT BUTTER CAKE WITH CHOCOLATE FROSTING - I AM BAKER
Cake. Mix together the flour, baking powder, and salt. Set aside. Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
From iambaker.net


PEANUT BUTTER FUDGE STUFFED CUPCAKES [VEGAN] - ONE GREEN PLANET
To Make the Cake: Combine the ground flaxseed with the 9 tablespoons of hot water and whisk it until it's smooth. Let it stand for at least 5 minutes or up to 30 minutes to thicken to a paste ...
From onegreenplanet.org


CREAMIEST PEANUT BUTTER FROSTING - SALLY'S BAKING ADDICTION
Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Cover tightly and store for up to 1 week in the ...
From sallysbakingaddiction.com


CHOCOLATE PEANUT BUTTER CUPCAKES - EASY HOMEMADE CUPCAKES
Cupcakes: Preheat oven to 350 degrees F. Fill cupcake pan with liners. In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. In a large bowl beat eggs, milk, oil and vanilla extract until well combined.
From dessertsonadime.com


BANANA CUPCAKES W/ PEANUT BUTTER FROSTING RECIPE - FOOD.COM
Looking for something to do with those overripe bananas besides the plain old banana bread? This recipe is for you!
From food.com


10 BEST PEANUT FREE CUPCAKES RECIPES | YUMMLY
food coloring, powdered sugar, vegetable shortening, vanilla and 3 more. Salty Cupcakes Sobre Dulce y Salado. ground black pepper, ham, ground black pepper, onion, salt, herbs and 11 more. Taco Cupcakes McCormick. McCormick Taco Seasoning Mix, shredded cheddar cheese, chopped fresh cilantro and 5 more. Sunshine Cupcakes Smucker's. water, …
From yummly.com


PEANUT BUTTER SHEET CAKE - DINNER, THEN DESSERT
Instructions. Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray. Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny. To your stand mixer, add peanut butter, butter and sugar and cream on high speed for 1 minute.
From dinnerthendessert.com


PEANUT BUTTER CUP DUMP CAKE - DINNERS, DISHES, AND DESSERTS
Instructions. Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick spray. Set aside. In a large bowl whisk together milk and pudding mix. Add in cake mix and stir until combined, will be very thick. Fold in peanut butter cups. Bake for 25 minutes, or until tester comes out clean.
From dinnersdishesanddesserts.com


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