Chocolate Peanut Butter Cupcake

Chocolate Peanut Butter Cupcakes

Ingredients for Filling and Cupcakes

2/3 cup(s) confectioners’ sugar
1/2 cup(s) creamy peanut butter
10 tablespoon(s) (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoon(s) vanilla extract
1 2/3 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream
2 tablespoon(s) milk
1 1/2 cup(s) granulated sugar
2 large eggs

Ingredients for Butter Frosting (makes 1 1/2 cups of frosting)

3 cup(s) confectioners’ sugar
6 tablespoon(s) butter (no substitutions), softened
1 teaspoon(s) vanilla extract
3 tablespoon(s) (or more, as needed) milk

Directions for the Filling

In bowl, with mixer on medium speed, mix confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended.
Shape mixture into 24 balls using heaping measuring teaspoons. Balls will be sticky and don’t need to be perfectly shaped.
Place balls on waxed paper-lined cookie sheet; set aside.

Directions for Cupcakes

Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt.
In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside.
In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute.
Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy.
Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter.
Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove […]

November 28th, 2014|Dessert|

Chocolate Peanut Butter Balls

A favorite of chocolate and peanut butter lovers.


18oz Peanut Butter Jar
1/4 Cup Butter
2 Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels


Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
Melt Nestle’s Semi- Sweet Morsels according to Pkg
Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.

From: Yummy Recipes

November 21st, 2013|Dessert, Snacks|

Chocolate and PB Marshmallow Squares

Make a cupboard-ready ingredient treat. Ooey, gooey great!


1 can Pillsbury® Grands!® Big & Buttery refrigerated crescent dinner rolls
3/4 cup Jif® Creamy Peanut Butter
3 tablespoons packed brown sugar
1 3/4 cups miniature marshmallows
2 bars (1.55 oz each) milk chocolate candy, broken in small pieces
1 egg white, beaten
2 tablespoons granulated sugar


Heat oven to 375°F. Line cookie sheet with parchment paper. Unroll dough; separate into 2 rectangles. Place 1 rectangle on cookie sheet; press perforations to seal.
In small bowl, mix peanut butter and brown sugar. Spread over dough to within 1/4 inch of edges. Press marshmallows into peanut butter mixture; top with candy bars and remaining dough rectangle. Press edges and perforations to seal. Brush top with egg white; sprinkle with granulated sugar.
Bake 15 to 20 minutes or until deep golden brown. Cool 10 minutes. Serve warm or cool.


September 16th, 2013|Snacks|