Peanut Butter Cupcakes With Chocolate Fudge Frosting Recipe

Name: Peanut Butter Cupcakes With Chocolate Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 whole Egg White; 2 Tablespoons White Sugar; 2 Tablespoons Butter, Melted; 1 teaspoon Vanilla Extract; 1 Tablespoon Vanilla Flavored Greek Yogurt; 2 Tablespoons Creamy Peanut Butter; 1/4 teaspoons (heaping) Baking Powder; 1/4 cups Cake Flour; 1-1/2 Tablespoon Milk; FOR THE FROSTING:; 1/2 cups Plus 3 Tablespoons Powdered Sugar, Divided; 1/4 cups Unsalted Butter, Room Temperature; 1/4 teaspoons Vanilla Extract; 1 pinch Kosher Salt; 2 teaspoons Dark Cocoa Powder; 2 ounces, weight Bittersweet Chocolate, Melted

Servings: persons

FOR THE CUPCAKES:
1 whole Egg White
2 Tablespoons White Sugar
2 Tablespoons Butter, Melted
1 teaspoon Vanilla Extract
1 Tablespoon Vanilla Flavored Greek Yogurt
2 Tablespoons Creamy Peanut Butter
1/4 teaspoons (heaping) Baking Powder
1/4 cups Cake Flour
1-1/2 Tablespoon Milk
FOR THE FROSTING:
1/2 cups Plus 3 Tablespoons Powdered Sugar, Divided
1/4 cups Unsalted Butter, Room Temperature
1/4 teaspoons Vanilla Extract
1 pinch Kosher Salt
2 teaspoons Dark Cocoa Powder
2 ounces, weight Bittersweet Chocolate, Melted

1
Preheat the oven to 350 F and line a cupcake tin with 3 paper liners.
2
In a medium bowl, whisk together egg white and sugar until thoroughly combined. Whisk in melted butter, vanilla, yogurt, and peanut butter.
3
Whisk in baking powder. Then gently whisk in flour until just combined. Stir in milk.
4
Divide the batter evenly among the 3 prepared liners. They should each be about 2/3 full. Bake in the preheated oven for 15-17 minutes, until the cupcake springs back when lightly pressed in the center.
5
Remove pan from the oven. Cool cupcakes in the pan for 2 minutes, and then turn out onto a wire rack to cool completely.
6
When the cupcakes are cool, make the frosting.
7
In a medium-sized bowl beat together 1/2 cup powdered sugar and butter until fluffy. Beat in the vanilla, salt, cocoa powder and melted chocolate until thoroughly combined. Add in the remaining powdered sugar 1 tablespoon at a time, until the frosting has reached the desired consistency. Pipe or spread frosting onto the cooled cupcakes.
8
Cupcake portion inspired by How Sweet Eat's Vanilla Cupcakes for Two, and the frosting is an A Bitchin' Kitchen original.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 whole Egg White, 2 Tablespoons White Sugar, 2 Tablespoons Butter, Melted, and more.

Yes, Peanut Butter Cupcakes With Chocolate Fudge Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cupcakes With Chocolate Fudge Frosting

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