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Chocolate Peanut Butter Swirl Cupcakes

For the cupcakes1 c. flour
3/4 c. sugar
1/2 c. brown sugar
1/3 c. cocoa
1 t. baking soda
1/4 t. salt
1/2 c. oil
3/4 c. strong coffee
1 t. vanilla
1 egg
1/4 c. greek yogurt
for peanut butter filling4 oz. cream cheese
3/4 c. peanut butter
3 TBLS sugar
1 egg (optional. With it, you may swirl the filling. Without, it will look like the photo above)
3 TBLS flour
peanut butter frosting
4 oz. cream cheese (softened)
2 TBLS butter (softened)
1/4 c. peanut butter
1/2 t. vanilla
2 c. powdered sugar
chocolate frosting1/3 c. unsweetened cocoa powder
4 TBLS strong coffee
4 TBLS butter, softened
1/2 t. vanilla
2 c. powdered sugar, plus more for desired consistency
8-9 miniature Reese's peanut butter cups, cut in half.

Preheat the oven to 350 degrees. Line a muffin tin with liners. (Makes about 16-18)
Place all cake ingredients in a large mixing bowl and mix until blended. Place aside.
In a medium bowl, place peanut butter ingredients and mix together.
Assemble the cupcakes by placing a large spoonful of chocolate batter into the bottom of each liner. Place a Tablespoon of peanut butter filling on top of that and finish with a large spoonful of chocolate batter. If you added the egg to the peanut butter filling, you may slightly swirl the batter with a toothpick.
Place in the oven and bake for approximately 25-28 minutes or until a toothpick inserted comes out clean. Allow to cool slightly and then remove cupcakes and cool them on a cooling rack.
Make the peanut butter frosting by creaming the cream cheese together with the butter in a medium mixing bowl.. Then add the peanut butter, vanilla, and powdered sugar and mix until fluffy. Place aside.
Make the chocolate frosting by placing the cocoa and hot coffee in a mixing bowl and, using a hand held whisk, whisk it together until a thick mixture is formed.
Add the butter and vanilla and mix with a mixer until blended. Add the powdered sugar and mix until fluffy and desired consistency is reached.
For swirled frosting,place the two frostings in two small pastry bags and then put side by side in a large mixing bag with a large tip and pipe frosting onto the fully cooled cupcakes as desired. You will have to add more frosting to the bags two or three times.
Top each cupcake with a half of a miniature peanut butter cup.

Source recipes -Here-

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