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Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting

 
One serving costs about $0.87

$0.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:45%

Spoonacular Score: 45%

 

The recipe Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting could satisfy your American craving in approximately 45 minutes. For 87 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 668 calories, 18g of protein, and 46g of fat each. 1 person has made this recipe and would make it again. A mixture of fyi: the ganache needs hours to cool, butter, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Try Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting, Ganache-Filled Chocolate Cupcakes with Seven-Minute Meringe Frosting, and 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache for similar recipes.

Ingredients

Servings:
1.5 tsps
1.5 tsps baking soda
baking soda
1 cup
1 cup white buttermilk
white buttermilk
1 cup
1 cup cocoa powder
cocoa powder
2 Tbsps
2 Tbsps coffee
coffee
1 cup
1 cup creamy peanut butter
creamy peanut butter
3
3  eggs
eggs
2 cups
2 cups flour
flour
0.67 cups
0.67 cups granulated sugar
granulated sugar
16 oz
16 oz heavy whipping cream
heavy whipping cream
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.67 cups
0.67 cups light brown sugar
light brown sugar
2
2  nonfat cool whip
nonfat cool whip
0.25 cups
0.25 cups powdered sugar
powdered sugar
some
some salted peanuts
salted peanuts
16 oz
16 oz semi sweet chocolate chips
semi sweet chocolate chips
0.5 cups
0.5 cups sour cream
sour cream
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
1.5 tsps baking soda
1.5 tsps
baking soda
1 cup white buttermilk
1 cup
white buttermilk
1 cup cocoa powder
1 cup
cocoa powder
2 Tbsps coffee
2 Tbsps
coffee
1 cup creamy peanut butter
1 cup
creamy peanut butter
3  eggs
3
eggs
2 cups flour
2 cups
flour
0.67 cups granulated sugar
0.67 cups
granulated sugar
16 oz heavy whipping cream
16 oz
heavy whipping cream
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.67 cups light brown sugar
0.67 cups
light brown sugar
2  nonfat cool whip
2
nonfat cool whip
0.25 cups powdered sugar
0.25 cups
powdered sugar
some salted peanuts
some
salted peanuts
16 oz semi sweet chocolate chips
16 oz
semi sweet chocolate chips
0.5 cups sour cream
0.5 cups
sour cream
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract

Equipment

hand mixer
hand mixer
food processor
food processor
muffin tray
muffin tray
mixing bowl
mixing bowl
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
spatula
spatula
ladle
ladle
whisk
whisk
oven
oven
hand mixer
hand mixer
food processor
food processor
muffin tray
muffin tray
mixing bowl
mixing bowl
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
spatula
spatula
ladle
ladle
whisk
whisk
oven
oven


Instructions

  1. How Tos:
  2. Frosting:
  3. I suggest starting by making your ganache first because it takes some time to cool to room temp.
  4. In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes
  5. Pour chocolate chips into a food processor.
  6. Add the hot cream.
  7. Process until creamy.
  8. Set aside until it cools to room temperature. About 2 hours
  9. Cupcakes:
  10. Preheat the oven to 350 degrees F.
  11. Line cupcake pans with paper liners.
  12. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
  13. Lower the speed to medium, add the eggs 1 at a time,
  14. Add the vanilla and mix well.
  15. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  16. In another bowl, sift together the flour, cocoa, baking soda, and salt.
  17. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
  18. Mix only until blended.
  19. Fold the batter with a rubber spatula to be sure its completely blended.
  20. Pour batter into cupcake pan so each cup is filled about of the way. I used a gravy ladle and it was almost just enough.
  21. Bake for 20-25 minutes or until toothpick comes out clean.
  22. Cool on wire rack.
  23. Pb Filling:
  24. In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.
  25. Add sifted powdered sugar and continue to beat mixture until smooth and blended.
  26. Add to a frosting bag with tip.
  27. Set aside.
  28. Ganache Frosting Final Step:
  29. Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.
  30. Transfer to a tipped frosting bag and set aside.
  31. Assembling the cupcakes:
  32. Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.
  33. The top of the cupcake with expand slightly.
  34. Repeat until each cupcake is filled.
  35. Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.
  36. Top with chopped salted peanuts (optional)
  37. Enjoy!!!
  38. My Chocolate cupcake recipe came from one of the best bakers ever Ina Garten

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

Price Breakdown

Cost per Serving: $0.87
Ingredient
1.5 teaspoons baking soda
1 cup white buttermilk
1 cup cocoa powder
2 tablespoons coffee
1 cup creamy peanut butter
3 eggs
2 cups flour
⅔ cups granulated sugar
16 ounces heavy whipping cream
⅔ cups light brown sugar
2 nonfat cool whip
¼ cups powdered sugar
some salted peanuts
16 ounces semi sweet chocolate chips
½ cups sour cream
3 tablespoons unsalted butter
2 teaspoons vanilla extract
Price
$0.01
$0.49
$1.38
$0.02
$0.92
$0.72
$0.33
$0.18
$2.46
$0.47
$0.02
$0.10
$3.66
$3.08
$0.78
$0.36
$0.60
$15.58

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.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • 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.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
667 Calories
17g Protein
46g Total Fat
53g Carbs
10% Health Score
Limit These
Calories
667
33%

Fat
46g
71%

  Saturated Fat
17g
112%

Carbohydrates
53g
18%

  Sugar
28g
32%

Cholesterol
73mg
24%

Sodium
397mg
17%

Caffeine
33mg
11%

Get Enough Of These
Protein
17g
36%

Manganese
1mg
77%

Copper
0.8mg
40%

Vitamin B3
7mg
38%

Magnesium
149mg
37%

Phosphorus
332mg
33%

Fiber
7g
30%

Iron
4mg
23%

Folate
81µg
20%

Selenium
13µg
20%

Potassium
625mg
18%

Vitamin B1
0.24mg
16%

Zinc
2mg
16%

Vitamin B2
0.23mg
14%

Vitamin E
1mg
13%

Calcium
110mg
11%

Vitamin A
542IU
11%

Vitamin B6
0.21mg
10%

Vitamin B5
0.98mg
10%

Vitamin B12
0.24µg
4%

Vitamin D
0.56µg
4%

Vitamin K
3µg
3%

covered percent of daily need

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