Time 12m Yield 1 1/3 cups Number Of Ingredients 7 Steps:
In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth. Blend in the vanilla and add 3 Tbsp. of the milk until well blended. Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
Time 15m Yield 1 sheet cake, 4 serving(s) Number Of Ingredients 7 Steps:
Mix together crisco, coco, salt and vanilla. Then stir in milk. Add the peanut butter. Mix together well. Add con. sugar one cup at a time. Use more milk if needed. Is better if it is thick.
Time 5m Number Of Ingredients 7 Steps:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired. Frost your cake, cupcake, or confection however you’d like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Time 50m Yield 14 to 15 cupcakes Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. 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. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. 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. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Time 10m Yield 1-2/3 cups. Number Of Ingredients 7 Steps:
In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners’ sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Time 1h35m Yield 24 Number Of Ingredients 8 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.
More about “chocolate peanut butter frosting recipes”
Time 10m Yield 16 Number Of Ingredients 4 Steps:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
