Ingredientes para Chocolate Peanut Butter Surprise Cupcakes Frosting
- 8 ounces (226g) Light Cream Cheese
- 3/4 cup (170g) Natural Style Peanut Butter
- 2 tablespoons Honey
- 3 cups (360g) Powdered Sugar
- 1/2 cup (120ml) Whipping Cream
- 1 1/2 cups (180g) Whole Wheat Flour
- 3/4 cup (45g) Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup (120ml) Canola Oil
- 1 cup (200g) packed Brown Sugar
- 2 large Egg Beaters Egg Substitute
- 2 teaspoons Vanilla Extract
- 1/2 cup (120ml) Milk
- 1 tablespoon Apple Cider Vinegar
- 1/2 cup (113g) softened Trans Fat Free Margarine
- as needed cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Peanut Butter Surprise Cupcakes Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Peanut Butter Surprise Cupcakes Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease them with cooking spray.
- **Prepare the Peanut Butter Swirl:** In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1/2 cup (113g) creamy peanut butter, 2 tablespoons honey, 1 cup powdered sugar, and 1/4 cup heavy cream until completely smooth and creamy. Set aside.
- **Make the Cupcake Batter:** In a separate medium bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 3/4 cup (45g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/2 cup (120ml) vegetable oil and 1 cup (200g) packed light brown sugar until light and fluffy.
- Add 2 large eggs and beat until well combined. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 1/2 cup (120ml) milk mixed with 1 tablespoon white vinegar. Mix until just combined; do not overmix.
- Fill each muffin cup about 1/3 full with batter.
- Drop a heaping teaspoon of the peanut butter swirl mixture into the center of each cupcake, gently nudging it into the batter.
- Fill each cup with more batter until nearly full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Let cupcakes cool completely in the tin before frosting.
- **Prepare the Frosting:** In a medium bowl, beat together 1/2 cup (113g) softened margarine, 4 ounces (113g) softened cream cheese, 1/4 cup (57g) creamy peanut butter, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 2 cups (240g) powdered sugar, alternating with 1/4 cup (60ml) heavy cream, beating on low speed until smooth and creamy.
- Frost the cooled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
171g
Fat
28g
Carbs
18g
