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

 
One serving costs about $0.71

$0.71 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dairy-free,dairy free side dish American
spoonacular Score:30%

Spoonacular Score: 30%

 

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

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 cups
0.5 cups canola oil
canola oil
1 tsp
1 tsp chocolate
chocolate
0.5 cups
0.5 cups coffee
coffee
0.5 cups
0.5 cups light corn syrup
light corn syrup
1 pinch
1 pinch cream of tartar
cream of tartar
1.75 Tbsps
1.75 Tbsps creamy peanut butter
creamy peanut butter
0.5 cups
0.5 cups dutch process cocoa powder
dutch process cocoa powder
1 large
1 large egg
egg
2 large
2 large egg whites
egg whites
0.33 cups
0.33 cups granulated sugar
granulated sugar
0.5 cups
0.5 cups granulated sugar
granulated sugar
0.25 cups
0.25 cups light brown sugar
light brown sugar
0.25 cups
0.25 cups maple syrup
maple syrup
0.25 cups
0.25 cups roasted peanuts
roasted peanuts
0.25 tsps
0.25 tsps salt
salt
1 pinch
1 pinch salt
salt
0.5 cups
0.5 cups soy milk
soy milk
1 Tbsp
1 Tbsp soy milk
soy milk
2 Tbsps
2 Tbsps sugar
sugar
1 cup
1 cup 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 cups canola oil
0.5 cups
canola oil
1 tsp chocolate
1 tsp
chocolate
0.5 cups coffee
0.5 cups
coffee
0.5 cups light corn syrup
0.5 cups
light corn syrup
1 pinch cream of tartar
1 pinch
cream of tartar
1.75 Tbsps creamy peanut butter
1.75 Tbsps
creamy peanut butter
0.5 cups dutch process cocoa powder
0.5 cups
dutch process cocoa powder
1 large egg
1 large
egg
2 large egg whites
2 large
egg whites
0.33 cups granulated sugar
0.33 cups
granulated sugar
0.5 cups granulated sugar
0.5 cups
granulated sugar
0.25 cups light brown sugar
0.25 cups
light brown sugar
0.25 cups maple syrup
0.25 cups
maple syrup
0.25 cups roasted peanuts
0.25 cups
roasted peanuts
0.25 tsps salt
0.25 tsps
salt
1 pinch salt
1 pinch
salt
0.5 cups soy milk
0.5 cups
soy milk
1 Tbsp soy milk
1 Tbsp
soy milk
2 Tbsps sugar
2 Tbsps
sugar
1 cup unbleached flour
1 cup
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
sauce pan
sauce pan
spatula
spatula
whisk
whisk
oven
oven
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
sauce pan
sauce pan
spatula
spatula
whisk
whisk
oven
oven


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: $0.71
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
$0.31
$0.40
$0.09
$0.14
$0.18
$2.05
$0.25
$0.24
$0.03
$0.03
$0.28
$0.16
$0.31
$8.48

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

  • Dutch process cocoa powder and regular cocoa powder are not the same and cannot be used interchangeably. To be on the safe side, follow the recipe as written.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
370 Calories
6g Protein
17g Total Fat
49g Carbs
3% Health Score
Limit These
Calories
370
19%

Fat
17g
28%

  Saturated Fat
2g
19%

Carbohydrates
49g
17%

  Sugar
37g
42%

Cholesterol
17mg
6%

Sodium
194mg
8%

Caffeine
14mg
5%

Get Enough Of These
Protein
6g
14%

Manganese
0.63mg
31%

Vitamin E
2mg
19%

Copper
0.27mg
14%

Selenium
8µg
12%

Magnesium
48mg
12%

Vitamin B3
2mg
12%

Vitamin B2
0.19mg
11%

Phosphorus
113mg
11%

Fiber
2g
10%

Potassium
256mg
7%

Vitamin K
7µg
7%

Iron
1mg
7%

Zinc
0.94mg
6%

Calcium
55mg
6%

Folate
21µg
5%

Vitamin B6
0.1mg
5%

Vitamin B1
0.05mg
3%

Vitamin B5
0.32mg
3%

Vitamin B12
0.17µg
3%

Vitamin D
0.23µg
2%

Vitamin A
70IU
1%

covered percent of daily need

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