Food recipes
Chocolate Peanut Butter Surprise Cupcakes & Frosting
Chocolate Peanut Butter Surprise Cupcakes & Frosting Ingredients: cheese, parmesan, hard peanut butter, smooth style, without salt honey sugars, powdered cream, whipped, cream topping, pressurized wheat flour, white,...
Chocolate Peanut Butter Surprise Cupcakes & Frosting
Ingredients:
cheese, parmesan, hard
peanut butter, smooth style, without salt
honey
sugars, powdered
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
sugars, brown
egg substitute, powder
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
vanilla extract
sugars, powdered
cream, whipped, cream topping, pressurized
Directions:
Line 12 standard muffin cups with liners.
Spray insides of liners with cooking spray and set aside.
Preheat oven to 350.
In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth.
Set aside.
In medium bowl, sift together flour, cocoa, baking soda and salt.
Lightly whisk and set aside.
With mixer on medium, beat together oil and brown sugar until light and lump-free.
Add Egg Beaters and beat until mixed well.
Beat in vanilla until blended.
Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
Fill each muffin cup 1/3 full of batter.
Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter.
Continue to fill each cup with more batter until each is nearly full.
Bake in oven until tops spring back when lightly pressed, about 20 minutes.
Do not overbake.
Cool cupcakes completely before frosting.
NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
Frosting:.
With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth.
Frost cooled cupcakes.
Ingredients:
cheese, parmesan, hard
peanut butter, smooth style, without salt
honey
sugars, powdered
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
sugars, brown
egg substitute, powder
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
vanilla extract
sugars, powdered
cream, whipped, cream topping, pressurized
Directions:
Line 12 standard muffin cups with liners.
Spray insides of liners with cooking spray and set aside.
Preheat oven to 350.
In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth.
Set aside.
In medium bowl, sift together flour, cocoa, baking soda and salt.
Lightly whisk and set aside.
With mixer on medium, beat together oil and brown sugar until light and lump-free.
Add Egg Beaters and beat until mixed well.
Beat in vanilla until blended.
Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
Fill each muffin cup 1/3 full of batter.
Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter.
Continue to fill each cup with more batter until each is nearly full.
Bake in oven until tops spring back when lightly pressed, about 20 minutes.
Do not overbake.
Cool cupcakes completely before frosting.
NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
Frosting:.
With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth.
Frost cooled cupcakes.