White Chocolate Cupcake with Peanut Butter frosting.

You can have White Chocolate Cupcake with Peanut Butter frosting using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of White Chocolate Cupcake with Peanut Butter frosting

1. You need of Cupcake.
2. Prepare 5 of egg whites (room temperature).
3. It’s 3/4 cup of whole milk (divided).
4. You need 3/4 cup of unsalted butter, softened.
5. It’s 1 3/4 cup of granulated sugar.
6. Prepare 3 1/2 oz of melted white chocolate.
7. Prepare 2 1/2 cup of cake flour.
8. Prepare 1 tbsp of baking powder.
9. Prepare of Peanut Butter Frosting.
10. Prepare 1 cup of unsalted butter softened.
11. You need 2 cup of powdered sugar.
12. You need 1/3 cup of creamy peanut butter.
13. You need 1 1/2 tbsp of whole milk.

White Chocolate Cupcake with Peanut Butter frosting step by step

1. For the cake, whisk together the egg whites, and 1/4 cup of the milk in small bowl until slightly combined. Set aside..
2. In mixing bowl, beat butter and sugar for 2 minutes on medium. Add in dry ingredients and mix until combined. Slowly in a steady stream add in the egg white mixture. Beat in remaining milk and melted white chocolate..
3. Fill cupcake liners half full with batter and bake in a 350°F oven for about 15 minutes. Remove and cool in pan 5 minutes then transfer to a wire rack. Cool completely before frosting..
4. For frosting, beat butter 5 minutes until pale in color. Add sugar, peanut butter and whole milk. Beat an additional 3-5 minutes until fluffy. Fill a disposable pastry bag with frosting (no tip on end)..
5. .

Smores cupcakes. Cupcakes For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Smores don't have to be created on an open fire and enjoyed between graham crackers. This unique and delicious recipe will create yummy smore cupcakes.

Prepare cake mix according to box instructions and divide batter between liners and bake for a couple. These cupcakes are made with moist chocolate cupcakes, and the centers are filled with marshmallow cream and chocolate ganache. Looking for an awesome smores cupcake recipe? You can have Smores cupcakes using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Smores cupcakes

1. It’s of graham cracker base.
2. You need 1 packages of graham crackers.
3. It’s 5 tbsp of butter, melted.
4. Prepare 5 tbsp of sugar.
5. It’s of cake.
6. It’s 1 packages of chocolate cake mix.
7. It’s 1 of eggs.
8. It’s 1 of oil.
9. Prepare 1 of water.
10. It’s of marshmallow frosting.
11. You need 4 of egg whites.
12. You need 1 cup of sugar.
13. Prepare 1/2 tsp of cream of tartar.

These S'mores cupcakes recipe with Marshmallow Frosting is to die for! If you like smores then you are going to fall in love with these s'mores cupcakes. Perfect s'mores cupcakes: graham cracker base, decadent chocolate cake, gooey Hershey's chocolate buttercream center, and toasted marshmallow frosting. See more ideas about More cupcakes, Smores cupcakes, Delicious desserts. · S'mores Cupcakes, chocolate cupcakes filled with ganache, topped with chocolate buttercream and.

Smores cupcakes step by step

1. Using a food processor add package of graham crackers and chop until fine. Place in bowl..
2. Melt butter and add to graham cracker crumbs..
3. As sugar and mix well..
4. Line cupcake tin with wrappers and place 1 1/2 tablespoon of the mixture in the bottom, press firmly..
5. Bake for 7 minutes at 325° then set aside..
6. Mix cake mix to instructions on the box. Mine called for eggs, oil and water..
7. Scoop cake mix on top of the graham cracker crust, about 3/4 full..
8. Bake at 300° for 18-21 minutes (until toothpick comes out clean). Let sit in the tin for 5 minutes then remove to let cool..
9. Once cupcakes are cool make the frosting..
10. In a metal mixing bowl add 4 egg whites, 1 cup sugar and 1/2 tsp of cream of tartar, whisk with a hand whisk..
11. Add enough water in a pot and bring to a simmer. Place metal bowl on top and whisk mixture until sugar dissolves (about 4 minutes)..
12. Using electric mixer mix until firm glossy peaks form (about 7 minutes). Start on low and increase speed to fastest speed..
13. Add frosting to a bag and cut end off the tip, pipe on to cupcake. Drizzle with chocolate sauce..

Bake, on the middle rack, rotating once, until a toothpick inserted in. Keywords: smores cupcakes, homemade marshmallows, chocolate cupcakes. Tag @butternutbakery on Instagram and hashtag it #butternutbakery. Cake into cupcakes, or even use the recipe for my favorite Devil's Food Cake with Chocolate But I will make amends with these S'mores Cupcakes with Graham Cracker Frosting, m'kay? These cupcakes pack all the flavor of s'mores in an easy to eat cupcake.

Sinful Chocolate Cupcakes.

You can cook Sinful Chocolate Cupcakes using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sinful Chocolate Cupcakes

1. You need 113 Grams of Unsalted Butter.
2. You need 56 Grams of Dark Chocolate.
3. Prepare 60 Grams of Cocoa Powder.
4. You need 90 of Grams Flour.
5. It’s 1/2 Teaspoon of Baking Soda.
6. It’s 3/4 Teaspoon of Baking Powder.
7. Prepare 1/4 Teaspoon of Salt.
8. It’s 2 of Eggs.
9. Prepare 100 Grams of Sugar Granulated.
10. You need 50 Grams of Brown Sugar Light.
11. It’s 1 Teaspoon of Vanilla Essence.
12. It’s 115 Millilitres of Buttermilk.
13. Prepare 220 Grams of Icing Sugar.
14. It’s 75 Grams of Cocoa Powder.
15. Prepare 85 Grams of Unsalted Butter.
16. It’s 6 Tablespoons of Heavy Cream (Fat content >= 35%).
17. You need 1 Teaspoon of Vanilla Essence.

Sinful Chocolate Cupcakes step by step

1. Ensure that all ingredients for the cupcakes are at room temperature. Preheat oven to 170 degree C. Line a 12 cup muffin tin with the cupcake liners.
2. Melt the butter and chocolate. You can either do this using a double boiler over a stove-top or in the microwave. If using a microwave, microwave at 50% in 30 sec intervals stirring each time. It should take about a 1 min or 1 min 30 sec. Set aside to cool..
3. In a medium sized bow, sift the flour, cocoa powder, baking soda, baking powder and salt.
4. In another large sized bowl, whisk together the eggs, granulated sugar, the light brown sugar and the vanilla essence till smooth. It should take about 3 minutes if using a hand mixer..
5. To the large bowl with the egg mixture, add the melted chocolate mixture from step 2 and whisk until smooth.
6. Add the flour mixture from step 3 to the chocolate egg mixture in 3 additions alternating with the buttermilk. Ensure that you start and end with the flour mixture. Stir until just combined after each addition.
7. Divide the batter between the 12 liners and bake until just set, for about 18 mts. Take the muffin tin out of the over and cool it over a cooling rack for 10 minutes then take the muffins out from the pan and place on rack to cool completely.
8. While the cupcakes are cooling, make the frosting. Start with sifting the icing sugar and the cocoa powder..
9. Beat the butter until soft and creamy. (Before beating, ensure that the butter is slightly cool and not completely at room temperature).
10. To the beaten butter add the vanilla essence and then,add the icing sugar and cream alternately. After each addition, beat only until just combined. The icing will be silky smooth. Pipe onto the cooled cupcakes and decorate with sprinkles.

Ultimate Chocolate Cupcakes.

You can cook Ultimate Chocolate Cupcakes using 20 ingredients and 15 steps. Here is how you cook that.

Ingredients of Ultimate Chocolate Cupcakes

1. You need of Cupcakes.
2. Prepare 1 stick of butter, room temp.
3. Prepare 2 oz of semisweet baking chocolate.
4. It’s 2 of large eggs, room temp.
5. Prepare 3/4 c of granulated sugar.
6. You need 2 t of vanilla extract.
7. Prepare 1/2 c of sour cream, room temp.
8. Prepare 1/2 c of unsweetened cocoa powder.
9. You need 3/4 c of AP flour.
10. Prepare 1/2 t of baking soda.
11. You need 1 t of baking powder.
12. It’s 1/4 t of salt.
13. You need of Frosting.
14. Prepare 1 t of vanilla extract.
15. It’s 12 oz of semisweet chocolate chips.
16. It’s 3 sticks of butter, room temp.
17. You need 8 oz of cream cheese, room temp.
18. It’s 2 c of confectioners sugar.
19. You need 1/4 c of unsweetened cocoa powder.
20. You need 4-5 T of brewed hot coffee.

Ultimate Chocolate Cupcakes instructions

1. ~~cupcake instructions~~.
2. Preheat the oven to 350F degrees.
3. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners. Using a 2 oz scoop, this made 14 cupcakes..
4. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside..
5. In the bowl of a stand mixer with the whisk attachment, add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute).
6. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined..
7. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!) The batter will be very thick..
8. Fill the cupcake liners 2/3 of the way full with batter. Bake for 7.5 minutes, turn the pan(s) and bake another 7.5 minutes. The center of the cupcake should spring back up if gently pressed. Let cupcakes cool completely before frosting..
9. ~~frosting instructions~~.
10. Melt chocolate in the microwave, stirring every 30 seconds..
11. Place room temperature butter and cream cheese in a stand mixer. Cream together for 3 minutes on medium. The mixture will be light, fluffy, and a pale yellow. Scrape the sides of the bowl..
12. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee..
13. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on medium for 3 minutes. Scrape the sides of the bowl..
14. Turn the mixer off and add in vanilla extract, cooled chocolate, and cocoa/coffee mixture. Mix for another 3 minutes on medium..
15. Frosting will darken as it sets. Garnish with sprinkles (chocolate jimmies) if you want!.

Vanilla cup cake with butter cream frosting 😊. A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not Once you've mastered vanilla buttercream frosting, expand your skill set with more frosting recipes. Yellow Butter Cake with Chocolate Buttercream. I wouldn't hesitate to make this cake again – on its own, with the chopped banana, or with any variety of fruits as well.

The best Vanilla Buttercream you will ever make! This American buttercream consists of four simple ingredients — butter, powdered sugar, vanilla, and cream. Thank you 😊 Saved my earlier frosting disaster as I had enough to make this recipe. You can cook Vanilla cup cake with butter cream frosting 😊 using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vanilla cup cake with butter cream frosting 😊

1. Prepare of For cake: 2 eggs,1 tsp vanilla essence, 1/2cup oil,3/4 sugar.
2. Prepare 1/2 cup of all purpose flour, 1 tbsn baking pwd and 1/2 cup milk.
3. Prepare of Buttercream:120 gms butter,1 cup powder sugar,3 tbsn milk.
4. It’s 1 tsp of vanilla essence.

Chocolate Cupcakes with Creamy Chocolate Frosting. Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream. Vanilla Cupcakes with Cream Cheese Frosting. By Jennifer Segal, cake portion of the recipe.

Vanilla cup cake with butter cream frosting 😊 step by step

1. First take a bowl,add in eggs,sugar,oil and vanilla essence and whisk till smooth.now seive and add the flour and baking powder and whisk till well combined.
2. Now lastly add milk and whisk few seconds. Now separate batter into 3 bowls,add green and orange colour in 2 separate bowls and mix..
3. Now pour the batter into baking bowl,first a tbsn of white batter then green then orange..
4. Now bake 180° for 18 to 20 mins…when done,cool them. Butter cream first whisk butter till its colour change and fluffy.
5. Now add sugar,whisk then add milk and keep whisking till it start to cuddle.now lastly add vanilla essence and whisk.
6. Now butter cream is ready.now remove the cream into 3 separate bowls one white, one bowl add green and other bowl add orange.now fill the pastry bag with all 3 colour and decorate the cupcakes.
7. Decorate cupcakes as u like. u can see how fluffy the cake is in pic 2.my son enjoying Independence Day.. pls subscribe my #youtube blog Tanvi.s 25 yummy food blog.

Creaming butter and sugar together makes quite a fabulous cupcake, but sometimes you just want quick and easy and to barely even When topped with my favorite vanilla buttercream, these vanilla cupcakes really are a dream! Hi how is the vanilla cake recipe and cupcake recipe different? The Vanilla Buttercream Frosting makes it special. For the Frosting, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently.

2 Minute Microwave Cupcake Brownies.

You can cook 2 Minute Microwave Cupcake Brownies using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 2 Minute Microwave Cupcake Brownies

1. Prepare 1/2 cup of All purpose flour.
2. It’s 1 1/2 cups of Dark chocolate chopped.
3. You need 1/4 cup of Cocoa powder.
4. Prepare 1/2 cup of Oil.
5. Prepare 3 of Eggs (at room temperature).
6. Prepare 3/4 cup (or 1 cup) of Sugar.
7. Prepare 1 tbsp of Vanilla essence.
8. Prepare 2 cups of Whipped cream.

2 Minute Microwave Cupcake Brownies instructions

1. Whisk eggs and oil with vanilla essence and sugar. Whisk until creamy. Now fold in the flour and the cocoa powder..
2. Do not forget to sift them once. Lastly add in the chopped chocolate. Mix gently and fill up the silicon moulds until 3/4th of it filled up. Do not fill upto the brim..
3. Microwave on high power for 2 minutes. I have used a 1250 watt microwave for this. The timing might differ a bit depending upon your microwave. So keep an eye on them..
4. Make them in batches of two. So it would take about 4 minutes in all for them to be ready..
5. Serve them with whipped cream or vanilla ice cream..

Root Beer Float Cupcakes.

You can have Root Beer Float Cupcakes using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Root Beer Float Cupcakes

1. You need 1 box of White cake mix.
2. Prepare 1 3/4 cup of Root Beer Soda (divided).
3. It’s 2 of Eggs.
4. It’s 1/4 cup of Canola oil.
5. You need 1 envelope of Whipped topping mix (Dream Whip).

Root Beer Float Cupcakes instructions

1. Pre heat oven to 350.
2. In a large bowl, mix cake mix, eggs, oil and 1 1/4 cups cold Root Beer Soda.
3. Mix for 2 minutes on low speed until well blended.
4. Fill cupcake liners in a cupcake tin with batter, 3/4 full.
5. Bake for 30 minutes or until a toothpick comes out clean.
6. In another bowl, mix Dream Whip and 1/2 cup Root Beer. Mix until creamy..
7. Let cupcakes cool and top with topping..
8. Enjoy!.

Easy Vanilla cupcake.

You can have Easy Vanilla cupcake using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Easy Vanilla cupcake

1. It’s 2 cups of self raising flour.
2. Prepare 3/4 cup of caster sugar.
3. You need 2 of eggs, beaten.
4. You need 3/4 of milk.
5. You need 125 g of butter.
6. You need 1 teaspoon of vanilla essence.

Easy Vanilla cupcake instructions

1. Preheat oven to 180. Combine flour caster sugar in a bowl and make a well in the centre.
2. Add milk, butter, eggs, and vanilla. Use a large wooden spoon to combine..
3. Spoon mixture into cupcake liners and bake for 12 to 15 minutes..

Pudding Cupcakes.

You can have Pudding Cupcakes using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pudding Cupcakes

1. You need 1 box of brown cake mix.
2. You need 1 box of chocolate instant pudding.
3. It’s 1/2 cup of water.
4. It’s 3/4 cup of oil.
5. You need 1 Cup of heavy cream.
6. Prepare 3 of eggs.
7. You need 1 Cup of chocolate chips.
8. It’s 1 Cup of pecans.

Pudding Cupcakes step by step

1. Add all ingredients mix well..
2. Scoop into 36 muffin liners..
3. Bake at 400F till done..

Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF.

You can cook Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF

1. It’s 150 grams of gluten-free/plain flour (1 cup + 2tbsp).
2. You need 1/2 tsp of baking powder.
3. You need 1/2 tsp of baking soda/bicarb of soda.
4. Prepare 1/4 tsp of salt.
5. It’s 45 grams of cocoa powder (1/3 cup).
6. It’s 180 ml of light coconut milm.
7. Prepare 1 tsp of apple cider vinegar.
8. Prepare 60 ml of Guinness (not vegan or gluten-free, other stouts are vegan so check online or use black coffee instead).
9. You need 150 grams (3/4 cup) of sugar.
10. It’s 80 ml of vegetable oil.
11. Prepare 1 1/2 tsp of vanilla extract.
12. You need of Topping.
13. It’s 1 of your favourite chocolate buttercream icing, enough for 12 cupcakes.
14. It’s 200 grams of white fondant icing.
15. Prepare 1 of green food colouring and edible glitter.

Vickys St Patricks Day Guinness Cupcakes, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C/ 350°F and line a 12 hole muffin tin. In a small bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt then set aside.
2. Whisk together the milk and the vinegar. Add the Guinness, sugar, oil and vanilla to the milk mixture and beat until foamy.
3. Add the dry ingredients in two batches and beat until well incorporated. Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cool completely on a wire rack before topping with a swirl of the chocolate buttercream icing.
5. Roll out the fondant to about 5mm thickness and cut out circles slightly smaller than the tops of your cupcakes. Place on top of the buttercream layer.
6. Dye the offcuts green, roll out again, sprinkle with green edible glitter (not required but looks really good!) and cut out with a small heart cutter. You need 3 hearts per cake, 36 in all, and 12 little 'stalks' – see picture.
7. Arrange on top of the fondant in a shamrock shape and the luck o the Irish be with ye!.