Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING

 
One serving costs about $0.66

$0.66 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert American
spoonacular Score:41%

Spoonacular Score: 41%

 

DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING might be a good recipe to expand your dessert collection. This recipe serves 12 and costs 66 cents per serving. One serving contains 323 calories, 7g of protein, and 11g of fat. 8 people have made this recipe and would make it again. It is an inexpensive recipe for fans of American food. Head to the store and pick up baking powder, soy milk, jif natural creamy peanut butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. Similar recipes include Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting, Peanut Butter & Jelly Cupcakes, and Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free.

Cupcakes on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
1 oz
1 oz bittersweet chocolate
bittersweet chocolate
0.5 cup
0.5 cup canola oil
canola oil
1 tsp
1 tsp chocolate flavor
chocolate flavor
1 tsp
1 tsp chocolate flavor
chocolate flavor
0.5 cup
0.5 cup freshly coffee
freshly coffee
0.5 cup
0.5 cup light corn syrup
light corn syrup
1 pinch
1 pinch cream of tartar
cream of tartar
7 Tbsps
7 Tbsps jif natural creamy peanut butter
jif natural creamy peanut butter
0.5 cup
0.5 cup dutch cocoa powder
dutch cocoa powder
1 large
1 large egg
egg
2 large
2 large egg whites
egg whites
0.33 cup
0.33 cup granulated sugar
granulated sugar
0.5 cup
0.5 cup granulated sugar
granulated sugar
0.25 cup
0.25 cup light brown sugar
light brown sugar
0.25 cup
0.25 cup light brown sugar
light brown sugar
0.25 cup
0.25 cup maple syrup
maple syrup
0.25 cup
0.25 cup honey-roasted peanuts
honey-roasted peanuts
0.25 tsps
0.25 tsps salt
salt
1 pinch
1 pinch salt
salt
0.5 cup
0.5 cup soy milk
soy milk
1 Tbsp
1 Tbsp soy milk
soy milk
2 Tbsps
2 Tbsps confectioner's sugar
confectioner's sugar
1.5 cups
1.5 cups unbleached flour
unbleached flour
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp
1 tsp vanilla extract
vanilla extract
3 Tbsps
3 Tbsps water
water
0.5 tsps baking powder
0.5 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
1 oz bittersweet chocolate
1 oz
bittersweet chocolate
0.5 cup canola oil
0.5 cup
canola oil
1 tsp chocolate flavor
1 tsp
chocolate flavor
1 tsp chocolate flavor
1 tsp
chocolate flavor
0.5 cup freshly coffee
0.5 cup
freshly coffee
0.5 cup light corn syrup
0.5 cup
light corn syrup
1 pinch cream of tartar
1 pinch
cream of tartar
7 Tbsps jif natural creamy peanut butter
7 Tbsps
jif natural creamy peanut butter
0.5 cup dutch cocoa powder
0.5 cup
dutch cocoa powder
1 large egg
1 large
egg
2 large egg whites
2 large
egg whites
0.33 cup granulated sugar
0.33 cup
granulated sugar
0.5 cup granulated sugar
0.5 cup
granulated sugar
0.25 cup light brown sugar
0.25 cup
light brown sugar
0.25 cup light brown sugar
0.25 cup
light brown sugar
0.25 cup maple syrup
0.25 cup
maple syrup
0.25 cup honey-roasted peanuts
0.25 cup
honey-roasted peanuts
0.25 tsps salt
0.25 tsps
salt
1 pinch salt
1 pinch
salt
0.5 cup soy milk
0.5 cup
soy milk
1 Tbsp soy milk
1 Tbsp
soy milk
2 Tbsps confectioner's sugar
2 Tbsps
confectioner's sugar
1.5 cups unbleached flour
1.5 cups
unbleached flour
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 tsp vanilla extract
1 tsp
vanilla extract
3 Tbsps water
3 Tbsps
water

Equipment

candy thermometer
candy thermometer
ice cream scoop
ice cream scoop
pastry brush
pastry brush
mixing bowl
mixing bowl
ziploc bags
ziploc bags
muffin tray
muffin tray
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
sauce pan
sauce pan
spatula
spatula
blender
blender
whisk
whisk
candy thermometer
candy thermometer
ice cream scoop
ice cream scoop
pastry brush
pastry brush
mixing bowl
mixing bowl
ziploc bags
ziploc bags
muffin tray
muffin tray
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
sauce pan
sauce pan
spatula
spatula
blender
blender
whisk
whisk


Instructions

  1. CUPCAKES: Heat oven to 350F. Line a 12-cup muffin tin with paper liners. In large bowl, whisk together cocoa powder, flour, baking powder, baking soda and salt. In medium bowl whisk egg, oil, sugars, flavorings and coffee. Stir wet ingredients into dry ingredients using a spoon or spatula. Batter will be somewhat lumpy -- do not over mix it to make it smooth. Using an ice cream scoop (1/4 cup), fill paper liners. Bake about 16 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes, then turn cupcakes out onto wire rack to completely cool.
  2. PEANUT-BUTTER FILLING: In small bowl, combine all ingredients. Core cooled cupcakes with a Cuisipro or other hollowing device, and fill cavity with peanut butter filling. Eat the cupcake pieces you cored; sandwich two with some peanut butter filling and marshmallow frosting.
  3. MARSHMALLOW FROSTING: In a small saucepan fitted with a candy thermometer, bring water, corn syrup and 1/3 cup plus 1 Tbsp. sugar to a rolling boil on high heat, brushing down sides of pan with a wet pastry brush. Do not stir mixture, as it will cause it to crystallize. Boil until mixture reaches 242F, or soft-ball stage.
  4. In the meantime, a few minutes after the sugar mixture comes to a boil, in a completely clean, dry mixing bowl. Using regular beaters on medium-high speed whip egg whites, vanilla powder or extract, salt and cream of tartar until creamy and foamy, about 2 minutes. With mixer still on, sprinkle the remaining 1 Tbsp. of sugar over the whites and continue beating until whites hold very soft peaks, another 2 minutes. When syrup has reached 242F, reduce mixer speed to low. Find the sweet spot (between the sides of the bowl and the beaters) and very, very slowly and carefully drizzle in the hot syrup. After all syrup has been added, turn mixer to high and beat till thick, fluffy and just barely warm, about 7 minutes. Fit a 16" piping bag with a 1M Wilton tip; spoon frosting into bag and pipe onto cupcakes making high mounds of frosting.
  5. GARNISHES: Place chocolate into one bottom corner of a resealable plastic bag. Microwave on high about 30 seconds. Continue microwaving on high at 10-second intervals until chocolate is melted. Very carefully cut the tiniest corner to make a very small hole through which the chocolate may be drizzled onto the frosting. Lightly sprinkle peanuts over cupcakes.
  6. TIME-SAVING TIPS: Instead of making peanut butter filling, just use Peanut Butter & Co.'s White Chocolate Wonderful Peanut Butter. If you're not lactose intolerant, you could use a cake mix for the cupcakes, but you will have to double the other ingredients.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.68
Ingredient
½ teaspoons baking powder
1 ounce bittersweet chocolate
½ cups canola oil
1 teaspoon chocolate flavor
1 teaspoon chocolate flavor
½ cups freshly coffee
½ cups light corn syrup
1 pinch cream of tartar
7 Tbsps jif natural creamy peanut butter
½ cups dutch cocoa powder
1 large egg
2 larges egg whites
⅓ cups granulated sugar
½ cups granulated sugar
¼ cups light brown sugar
¼ cups light brown sugar
¼ cups maple syrup
¼ cups honey-roasted peanuts
½ cups soy milk
1 Tbsp soy milk
2 Tbsps confectioner's sugar
1.5 cups unbleached flour
½ teaspoons vanilla extract
1 teaspoon vanilla extract
Price
$0.02
$0.64
$0.30
$0.08
$0.08
$0.06
$1.21
$0.07
$0.40
$0.69
$0.27
$0.40
$0.09
$0.14
$0.18
$0.18
$2.05
$0.25
$0.24
$0.03
$0.03
$0.25
$0.16
$0.31
$8.13

Nutritional Information

Quickview
342 Calories
6g Protein
10g Total Fat
59g Carbs
3% Health Score
Limit These
Calories
342k
17%

Fat
10g
16%

  Saturated Fat
2g
15%

Carbohydrates
59g
20%

  Sugar
42g
47%

Cholesterol
15mg
5%

Sodium
212mg
9%

Caffeine
14mg
5%

Get Enough Of These
Protein
6g
14%

Manganese
0.65mg
33%

Vitamin B2
0.27mg
16%

Vitamin B3
3mg
16%

Copper
0.28mg
14%

Selenium
9µg
14%

Magnesium
51mg
13%

Folate
47µg
12%

Vitamin B1
0.17mg
11%

Fiber
2g
11%

Phosphorus
107mg
11%

Iron
1mg
10%

Vitamin E
1mg
10%

Potassium
240mg
7%

Calcium
63mg
6%

Zinc
0.93mg
6%

Vitamin B6
0.1mg
5%

Vitamin B5
0.34mg
3%

Vitamin B12
0.17µg
3%

Vitamin K
1µg
2%

Vitamin D
0.22µg
1%

Vitamin A
67IU
1%

covered percent of daily need

Related Recipes