DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING
DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING might be a good recipe to expand your dessert collection. This recipe serves 12 and costs 66 cents per serving. One serving contains 323 calories, 7g of protein, and 11g of fat. 8 people have made this recipe and would make it again. It is an inexpensive recipe for fans of American food. Head to the store and pick up baking powder, soy milk, jif natural creamy peanut butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. 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, Peanut Butter & Jelly Cupcakes, and Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free.
- Serves: 12
- Time: 45 Mins
- Category: dessert
- Health Rating: 3.0
Ingredients
Image | Name | Qty | Metric | Price |
---|---|---|---|---|
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baking powder | 0.5 | teaspoons | None |
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baking soda | 0.5 | teaspoons | None |
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bittersweet chocolate | 28.35 | grams | None |
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canola oil | 112.0 | milliliters | None |
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chocolate flavor | 1.0 | teaspoon | None |
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freshly coffee | 118.5 | milliliters | None |
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corn syrup | 170.5 | milliliters | None |
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cream of tartar | 1.0 | pinch | None |
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jif natural creamy peanut butter | 7.0 | Tbsps | None |
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dutch cocoa powder | 43.0 | grams | None |
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egg | 1.0 | large | None |
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egg whites | 2.0 | larges | None |
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granulated sugar | 66.667 | grams | None |
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brown sugar | 55.0 | grams | None |
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maple syrup | 80.5 | milliliters | None |
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honey-roasted peanuts | 36.5 | grams | None |
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salt | 0.25 | teaspoons | None |
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soy milk | 118.0 | milliliters | None |
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confectioner's sugar | 2.0 | Tbsps | None |
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unbleached flour | 187.5 | grams | None |
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vanilla extract | 0.5 | teaspoons | None |
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water | 3.0 | Tbsps | None |

baking powder
Qty: 0.5
Metric: teaspoons
Price: None

baking soda
Qty: 0.5
Metric: teaspoons
Price: None

bittersweet chocolate
Qty: 28.35
Metric: grams
Price: None

canola oil
Qty: 112.0
Metric: milliliters
Price: None

chocolate flavor
Qty: 1.0
Metric: teaspoon
Price: None

freshly coffee
Qty: 118.5
Metric: milliliters
Price: None

corn syrup
Qty: 170.5
Metric: milliliters
Price: None

cream of tartar
Qty: 1.0
Metric: pinch
Price: None

jif natural creamy peanut butter
Qty: 7.0
Metric: Tbsps
Price: None

dutch cocoa powder
Qty: 43.0
Metric: grams
Price: None

egg
Qty: 1.0
Metric: large
Price: None

egg whites
Qty: 2.0
Metric: larges
Price: None

granulated sugar
Qty: 66.667
Metric: grams
Price: None

brown sugar
Qty: 55.0
Metric: grams
Price: None

maple syrup
Qty: 80.5
Metric: milliliters
Price: None

honey-roasted peanuts
Qty: 36.5
Metric: grams
Price: None

salt
Qty: 0.25
Metric: teaspoons
Price: None

soy milk
Qty: 118.0
Metric: milliliters
Price: None

confectioner's sugar
Qty: 2.0
Metric: Tbsps
Price: None

unbleached flour
Qty: 187.5
Metric: grams
Price: None

vanilla extract
Qty: 0.5
Metric: teaspoons
Price: None

water
Qty: 3.0
Metric: Tbsps
Price: None
Instructions
CUPCAKES
Step 1: 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.
Ingredients:
- baking powder
- cocoa powder
- baking soda
- ice cream
- coffee
- all purpose flour
- salt
- egg
- cooking oil
Equipment:
- ice cream scoop
- muffin tray
- spatula
- whisk
- bowl
- oven
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
Step 1: 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.
Ingredients:
- white chocolate
- peanut butter
- chocolate
- cake mix
- cupcakes
- frosting
- lactose
- peanuts
Equipment:
- ziploc bags
- microwave
Dietary Information
Nutrition Facts
Nutrient | Amount | % Daily Needs |
---|---|---|
Calories | 323.28 kcal | 16.16% |
Fat | 10.52 g | 16.19% |
Saturated Fat | 2.38 g | 14.87% |
Carbohydrates | 54.47 g | 18.16% |
Net Carbohydrates | 51.75 g | 18.82% |
Sugar | 37.8 g | 42.0% |
Cholesterol | 15.64 mg | 5.21% |
Sodium | 210.93 mg | 9.17% |
Alcohol | 0.18 g | 100.0% |
Alcohol % | 0.19 % | 100.0% |
Caffeine | 14.49 mg | 4.83% |
Protein | 6.9 g | 13.79% |
Manganese | 0.65 mg | 32.46% |
Vitamin B2 | 0.27 mg | 15.87% |
Vitamin B3 | 3.12 mg | 15.62% |
Copper | 0.27 mg | 13.6% |
Selenium | 9.52 µg | 13.59% |
Magnesium | 50.34 mg | 12.59% |
Folate | 47.58 µg | 11.9% |
Vitamin B1 | 0.17 mg | 11.45% |
Fiber | 2.72 g | 10.89% |
Phosphorus | 107.12 mg | 10.71% |
Vitamin E | 1.53 mg | 10.19% |
Iron | 1.82 mg | 10.11% |
Potassium | 233.42 mg | 6.67% |
Zinc | 0.92 mg | 6.12% |
Calcium | 59.13 mg | 5.91% |
Vitamin B6 | 0.1 mg | 4.83% |
Vitamin B5 | 0.33 mg | 3.32% |
Vitamin B12 | 0.17 µg | 2.77% |
Vitamin K | 1.71 µg | 1.63% |
Vitamin D | 0.22 µg | 1.44% |
Vitamin A | 67.24 IU | 1.34% |