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

dairy-free
$0.71 per serving
8 likes
Ready in 45 minutes
12
dairy-free,dairy free
side dish
American
Spoonacular Score: 31% 
My notes:
The recipe DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING is ready in about 45 minutes and is definitely a spectacular dairy free option for lovers of American food. For 70 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 368 calories, 7g of protein, and 18g of fat each. 8 people have tried and liked this recipe. A mixture of egg whites, freshly coffee, honey-roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so tasty. 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, Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free, and Peanut Butter & Jelly Cupcakes [Vanilla Cupcakes with Jelly Filling and Peanut Butter Frosting].
Ingredients
0.5 tsps
0.5 tsps
baking powder
0.5 tsps
0.5 tsps
baking soda
28.35 g
1 oz
bittersweet chocolate
170.5 ml
0.5 cup
light corn syrup
1 pinch
1 pinch
cream of tartar
7 Tbsps
7 Tbsps
creamy peanut butter
43 g
0.5 cup
dutch process 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
80.5 ml
0.25 cup
maple syrup
36.5 g
0.25 cup
roasted peanuts
125 g
1 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
170.5 ml
0.5 cup
light corn syrup
1 pinch
1 pinch
cream of tartar
7 Tbsps
7 Tbsps
creamy peanut butter
43 g
0.5 cup
dutch process 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
80.5 ml
0.25 cup
maple syrup
36.5 g
0.25 cup
roasted peanuts
125 g
1 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: $0.70
Ingredient
½ teaspoons baking powder
1 ounce bittersweet chocolate
½ cups canola oil
1 teaspoon chocolate
½ cups coffee
½ cups light corn syrup
1 pinch cream of tartar
7 Tbsps creamy peanut butter
½ cups dutch process cocoa powder
1 large egg
2 larges egg whites
⅓ cups granulated sugar
½ cups granulated sugar
¼ cups light brown sugar
¼ cups maple syrup
¼ cups roasted peanuts
½ cups soy milk
1 Tbsp soy milk
2 Tbsps sugar
1 cup unbleached flour
½ teaspoons vanilla extract
1 teaspoon vanilla extract
Price$0.02
$0.64
$0.30
$0.08
$0.06
$1.21
$0.07
$0.40
$1.23
$0.27
$0.40
$0.09
$0.14
$0.18
$2.05
$0.25
$0.24
$0.03
$0.03
$0.28
$0.16
$0.31
$8.44
Nutritional Information
Quickview
369k Calories
6g Protein
17g Total Fat
49g Carbs
3% Health Score
Limit These
Calories
369k
Fat
17g
Saturated Fat
2g
Carbohydrates
49g
Sugar
37g
Cholesterol
15mg
Sodium
193mg
Caffeine
14mg
Get Enough Of These
Protein
6g
Manganese
0.63mg
Vitamin E
2mg
Copper
0.27mg
Selenium
8µg
Magnesium
48mg
Vitamin B3
2mg
Vitamin B2
0.19mg
Phosphorus
112mg
Fiber
2g
Potassium
256mg
Vitamin K
7µg
Iron
1mg
Zinc
0.93mg
Calcium
55mg
Folate
21µg
Vitamin B6
0.1mg
Vitamin B1
0.05mg
Vitamin B5
0.31mg
Vitamin B12
0.17µg
Vitamin D
0.22µg
Vitamin A
67IU
covered percent of daily need
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