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DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING

DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING

By Liam Kumar
0’ Prep time
45’ Cook time
45’ Total time
340 Calories
12 Serving

Summary

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.
Liam Kumar 0 Followers

Step by Step

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Step 1

CUPCAKES: 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. 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.
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Step 2

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.
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Step 3

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.
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Step 4

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.
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Step 5

GARNISHES: 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.
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Step 6

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.

Ingredient

  • table salt
    table salt
    0.25 teaspoons 1 pinch
  • water
    water
    3 tbsps
  • golden brown sugar
    golden brown sugar
    55 grams 55 grams
  • egg
    egg
    1 large
  • milk chocolate
    milk chocolate
    1 teaspoon
  • soymilk
    soymilk
    118 milliliters 1 tbsp
  • creamy peanut butter
    creamy peanut butter
    7 tbsps
  • roasted peanuts
    roasted peanuts
    36.5 grams
  • sugar
    sugar
    2 tbsps
  • canola oil
    canola oil
    112 milliliters
  • baking powder
    baking powder
    0.5 teaspoons
  • vanilla extract
    vanilla extract
    0.5 teaspoons 1 teaspoon
  • semisweet chocolate
    semisweet chocolate
    28.35 grams
  • cream of tartar
    cream of tartar
    1 pinch
  • coffee
    coffee
    118.5 milliliters
  • wheat flour
    wheat flour
    187.5 grams
  • egg whites
    egg whites
    2 larges
  • baking soda
    baking soda
    0.5 teaspoons
  • cacao powder
    cacao powder
    43 grams
  • maple syrup
    maple syrup
    80.5 milliliters
  • granulated sugar
    granulated sugar
    66.67 grams 100 grams
  • corn syrup
    corn syrup
    170.5 milliliters

Nutrition Facts

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