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DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING
$0.66 per serving
8 likes
Ready in 45 minutes
12
dessert
American
Spoonacular Score: 40% 
My notes:
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 works really well 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. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
» Get this wine on Amazon.com
Ingredients
0.5 tsps
0.5 tsps
baking powder
0.5 tsps
0.5 tsps
baking soda
28.35 g
1 oz
bittersweet chocolate
1 tsp
1 tsp
chocolate flavor
1 tsp
1 tsp
chocolate flavor
118.5 ml
0.5 cup
freshly coffee
170.5 ml
0.5 cup
light corn syrup
1 pinch
1 pinch
cream of tartar
7 Tbsps
7 Tbsps
jif natural creamy peanut butter
43 g
0.5 cup
dutch cocoa powder
66.67 g
0.33 cup
granulated sugar
100 g
0.5 cup
granulated sugar
55 g
0.25 cup
light brown sugar
55 g
0.25 cup
light brown sugar
80.5 ml
0.25 cup
maple syrup
36.5 g
0.25 cup
honey-roasted peanuts
2 Tbsps
2 Tbsps
confectioner's sugar
187.5 g
1.5 cups
unbleached flour
0.5 tsps
0.5 tsps
vanilla extract
1 tsp
1 tsp
vanilla extract
0.5 tsps
0.5 tsps
baking powder
0.5 tsps
0.5 tsps
baking soda
28.35 g
1 oz
bittersweet chocolate
1 tsp
1 tsp
chocolate flavor
1 tsp
1 tsp
chocolate flavor
118.5 ml
0.5 cup
freshly coffee
170.5 ml
0.5 cup
light corn syrup
1 pinch
1 pinch
cream of tartar
7 Tbsps
7 Tbsps
jif natural creamy peanut butter
43 g
0.5 cup
dutch cocoa powder
66.67 g
0.33 cup
granulated sugar
100 g
0.5 cup
granulated sugar
55 g
0.25 cup
light brown sugar
55 g
0.25 cup
light brown sugar
80.5 ml
0.25 cup
maple syrup
36.5 g
0.25 cup
honey-roasted peanuts
2 Tbsps
2 Tbsps
confectioner's sugar
187.5 g
1.5 cups
unbleached flour
0.5 tsps
0.5 tsps
vanilla extract
1 tsp
1 tsp
vanilla extract
Equipment
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Fat
10g
Saturated Fat
2g
Carbohydrates
59g
Sugar
42g
Cholesterol
15mg
Sodium
212mg
Caffeine
14mg
Get Enough Of These
Protein
6g
Manganese
0.65mg
Vitamin B2
0.27mg
Vitamin B3
3mg
Copper
0.28mg
Selenium
9µg
Magnesium
51mg
Folate
47µg
Vitamin B1
0.17mg
Fiber
2g
Phosphorus
107mg
Iron
1mg
Vitamin E
1mg
Potassium
240mg
Calcium
63mg
Zinc
0.93mg
Vitamin B6
0.1mg
Vitamin B5
0.34mg
Vitamin B12
0.17µg
Vitamin K
1µg
Vitamin D
0.22µg
Vitamin A
67IU
covered percent of daily need
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