Best Chocolate Butter Cream Frosting Recipes

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PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING



Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting image

Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!

Provided by CaSaundraLeigh

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

cooking spray
1 ½ cups all-purpose flour
¾ cup white sugar
½ cup whole wheat flour
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large bananas, mashed
¾ cup buttermilk
½ cup egg whites
⅓ cup unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (such as Philadelphia®)
¼ cup creamy peanut butter
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 banana, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
  • Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
  • Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
  • Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
  • Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
  • Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Nutrition Facts : Calories 427 calories, Carbohydrate 63.8 g, Cholesterol 55 mg, Fat 15.6 g, Fiber 4.3 g, Protein 11.9 g, SaturatedFat 7.7 g, Sodium 526.1 mg, Sugar 31.9 g

CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING



Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger Frosting image

A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.

Categories     Cake     Mixer     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Birthday     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 24

Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

Steps:

  • For filling:
  • Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
  • For cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
  • Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
  • For frosting:
  • Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  • Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
  • Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

SOUR CREAM-CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING AND CHOCOLATE-PEANUT BUTTER GLAZE



SOUR CREAM-CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING AND CHOCOLATE-PEANUT BUTTER GLAZE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 12-16 servings

Number Of Ingredients 22

Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Peanut Butter Frosting (Makes about 5 cups):
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn't separate out)
Chocolate-Peanut Butter Glaze (Makes about 1 1/2 cups):
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

Steps:

  • Cake: 1. Preheat oven to 350 degrees F. Butter bottoms and sides of three 8-inch round cake pans. Line bottom of each pan with parchment or waxed paper and butter paper. 2. Sift flour, sugar, cocoa powder, baking soda, and salt into bowl. Whisk to combine well. Add oil and sour cream and whisk to blend. Gradually beat in water. Blend in vinegar and vanilla. Whisk in eggs and beat until well blended. Scrape down sides of bowl so batter is well mixed. Divide among 3 prepared cake pans. 3. Bake 30-35 minutes,or until toothpick comes out almost clean. Let cool in pans for about 20 minutes. Invert onto wire racks, carefully peel off paper liners, and let cool completely. 4. To frost cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of frosting evenly over top. Repeat with next layer. Place last layer on top and frost top and sides of cake with remaining frosting. 5. To decorate with glaze, put cake plate on a large baking sheet to catch drips. Pour glaze over top of cake, and using an offset spatula, spread it evenly over top just to edges so that it runs down sides of cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow glaze and frosting to set completely. Remove about 1 hour before serving. Decorate top with chopped peanut brittle. Frosting: 1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Gradually add confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. 2. Add peanut butter and beat until thoroughly blended. Glaze: 1. In top of double boiler or in a bowl set over simmering water, combine chocolate, peanut butter, and corn syrup. Cook, whisking often, until chocolate is melted and mixture is smooth. 2. Remove from heat and whisk in half-and-half, beating until smooth. Use while still warm.

CHOCOLATE-SOUR CREAM CAKE & CHOCOLATE PEANUT BUTTER FROSTING



Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting image

This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 15-18 serving(s)

Number Of Ingredients 15

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or 1 cup margarine
1/4 cup cocoa
2 eggs, beaten
1/2 cup sour cream
1/2 cup butter (or margarine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar (1 16-ounce bag)
1 teaspoon vanilla extract
1/2 cup peanuts, chopped (optional)
1/4 cup peanut butter

Steps:

  • Combine first 3 ingredients in a large bowl; mix well, and set aside.
  • Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
  • Gradually stir hot mixture into flour mixture; stir well.
  • Stir in eggs and sour cream; mix well.
  • Pour into a greased and floured 13x9x2-inch baking pan.
  • Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
  • Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
  • Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
  • Frost cake with Chocolate-Peanut Butter Frosting.

Nutrition Facts : Calories 522.6, Fat 23.3, SaturatedFat 13.3, Cholesterol 78.2, Sodium 285.1, Carbohydrate 76.2, Fiber 1.2, Sugar 60.6, Protein 4.7

CHOCOLATE BUTTER CREAM FROSTING



Chocolate Butter Cream Frosting image

A very rich chocolate frosting. It's very easy because the whole thing is made in the blender.

Provided by Victoria Capaci

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 12

Number Of Ingredients 6

1 cup semisweet chocolate chips
¼ cup strong, hot, brewed coffee
2 tablespoons confectioners' sugar
4 egg yolks
½ cup butter
2 tablespoons dark rum

Steps:

  • Put chocolate chips into a dry blender, and process into powder. Stop blender and scrape chocolate away from the sides and bottom. Pour in the hot coffee and blend until smooth. Add the sugar, yolks, butter and rum, blend until smooth, about 15 seconds.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 10.4 g, Cholesterol 88.6 mg, Fat 13.3 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 7.9 g, Sodium 58.8 mg, Sugar 9 g

CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING RECIPE | EPICURIOUS.COM



Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting Recipe | Epicurious.com image

Begin preparing the cake one day ahead.

Provided by @MakeItYours

Number Of Ingredients 21

2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

Steps:

  • For filling:
  • Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
  • For cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
  • Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
  • For frosting:
  • Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
  • Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
  • Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

VINCENT PRICE'S CHOCOLATE BUTTER CREAM FROSTING



Vincent Price's Chocolate Butter Cream Frosting image

Posted by request, here is Vincent Price's blender-made butter cream from "A Treasury of Great Recipes." (Which is a highly recommended cookbook, by the way. Get yourself a copy!)

Provided by Julesong

Categories     Dessert

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

6 ounces semisweet chocolate pieces, at room temperature
1/2 cup hot coffee
4 egg yolks
2 tablespoons dark rum or 2 tablespoons brandy
1/2 cup butter, cut into smallish pieces and slightly softened

Steps:

  • Using your electric blender, blend together at high speed the hot coffee and the chocolate pieces (make sure the cover is on) for about 20 seconds or until smooth. (Mr. Price does not indicate what he means by "chocolate pieces" but I think semi-sweet chocolate chips would probably serve well.).
  • Add the egg yolks and dark rum or brandy, cover, and mix at high speed for about 10-15 seconds until the yolks are well incorporated.
  • With the blender running, individually drop in the pieces of butter. From Mr. Price: "If vortex ceases to form, break surface of mixture with a rubber spatula, being careful not to dip too deeply into the blades.".
  • You may needs to use a small rubber spatula to occasionally work the sides of the blender to make sure all the butter is incorporated.
  • When all butter is into the mixture, you should have enough butter cream to fill and frost an 8-inch layer cake. Final note from Mr. Price: "In very warm weather it may be necessary to chill the cream before spreading over a cake.".

Nutrition Facts : Calories 324.1, Fat 25.4, SaturatedFat 15.1, Cholesterol 152.2, Sodium 141, Carbohydrate 18.9, Fiber 1.9, Sugar 14.9, Protein 3

CHOCOLATE BUTTER CREAM FROSTING RECIPE - (4.6/5)



Chocolate Butter Cream Frosting Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 5

1 1/2 cups unsweetened cocoa
5 1/2 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup milk (plus 1 to 2 tablespoons more if needed)
2 teaspoons vanilla extract

Steps:

  • For the frosting, combine cocoa and powdered sugar in a medium bowl. In another bowl, use an electric mixer to cream butter with 1 cup of the cocoa-sugar mixture, then add the remaining cocoa-sugar mixture, alternating it with the milk. Beat until frosting is easily spreadable, then blend in vanilla. When cakes are completely cool, frost the top of each, then stack them evenly and frost the sides and top with remaining frosting.

CHOCOLATE BUTTER CREAM FROSTING RECIPE - (4.4/5)



Chocolate Butter Cream Frosting Recipe - (4.4/5) image

Provided by hicksofmarvin

Number Of Ingredients 6

1/2 cup butter
1 egg white
2 cups powdered sugar (sifted)
1 tbsp. cream
1 tsp. vanilla
2 squares unsweetened chocolate

Steps:

  • Cream butter; gradually add sugar, then egg white. Mix together Add cream & vanilla. Add melted chocolate & beat until creamy.

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