![]() (Unless you really like math.) If you use this cupcake recipe to make cake layers, your layers will turn out very thin.ĭid you make these chocolate peanut butter cupcakes? Great! Let me know what you think with a comment and a rating below. I’d recommend just following the directions in that recipe rather than trying to double this recipe, then bake it in cake pans. To make cupcakes, I halved the recipe for the cake layers in this Butterfinger cake. YES! I actually adapted this recipe from a layer cake. Super simple and perfect for people love their peanut butter totally unadulterated! Can I bake these as a layer cake? Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix). In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. If you don’t want chocolate frosting, simply replace the cocoa powder with powdered sugar. Place paper baking cup in each of 18 regular-size muffin cups. Can I make plain peanut butter frosting?ĭefinitely. It’s hard to ensure the consistency of your final product unless you use processed peanut butter. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. I don’t recommend using natural peanut butter in either the cupcakes or the frosting. Unfrosted cupcakes can be stored at room temp, tightly wrapped, for up to about a day. Beat on medium for 2 minutes or until smooth. You can also freeze cupcakes, tightly wrapped, for up to 2 months. In a large bowl, combine the cake mix, water, peanut butter, oil and eggs beat on low speed for 30 seconds. Uneaten cupcakes can be stored, covered, at room temperature for up to 2 days or in the fridge for up to 3 days. If your cocoa powder is lumpy, sift it before using it so you don’t end up with lumps in your frosting.Don’t use natural peanut butter here it’s hard to ensure the consistency of your frosting if you don’t use processed pb.Be sure your butter is at room temperature so it mixes well with the peanut butter-cold butter could result in lumps of butter in your frosting.Beat in cocoa powder, powdered sugar, and a few other ingredients until smoothīaker’s tip: You want the butter for your frosting to be at room temp if your butter is cold, you can slice it into small pieces to bring it up to temperature faster.Beat together room temperature butter and peanut butter until creamy.Top with a wedge of Reese's peanut butter cup, if desired.How to make chocolate peanut butter frosting These chocolate peanut butter filled cupcakes are a super soft chocolate cupcake filled with peanut butter marshmallow fluff. Drizzle melted peanut butter on top, and think sprinkle with crushed Reese's Pieces. Top the cooled cupcakes with the peanut butter frosting.Once formed, mix the peanut butter into the frosting, and then turn the speed up on the mixer to whip the frosting until fluffy. Continue gradually adding powdered sugar and mixing until the mixture thickens and the frosting comes together. Whip the butter until fluffy, and then add in 2 cups of powdered sugar. ![]() To make the frosting for the cupcakes, add 1 stick of softened butter into a mixing bowl. ![]() Once the cupcakes are finished baking, remove them from the oven and set aside to cool completely before frosting. Bake the cupcakes for 18 to 20 minutes until the tops are fully set. In a small bowl, combine the sweetened condensed milk and ½ cup of peanut butter. While the cake is still hot, poke holes in the cake with the end of a wooden spoon. (OR make my Homemade Chocolate Cake baked in a 9x13' pan.
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