Best Chocolate Peanut Butter Icing Recipes

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CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Chocolate Cupcakes and Peanut Butter Icing image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 to 15 cupcakes

Number Of Ingredients 20

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER-CREAM CHEESE ICING



Banana-Chocolate Chip Cake with Peanut Butter-Cream Cheese Icing image

Categories     Cake     Cheese     Chocolate     Side     Bake     Banana     Peanut     Butter

Yield makes 8 to 10 servings

Number Of Ingredients 17

2 1/2 cups cake flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mashed ripe banana (about 2 large)
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 tablespoons (1 1/2 sticks) butter
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips, plus 1/4 cup for garnish
Peanut Butter-Cream Cheese Icing
1/2 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
(makes about 2 1/2 cups, enough for 1 two-layer cake)

Steps:

  • Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
  • Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
  • Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
  • Peanut Butter-Cream Cheese Icing
  • Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING



Chocolate and Espresso Layer Cake with Peanut Butter Icing image

Provided by Damaris Phillips

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 cup buttermilk
3/4 cup espresso, warm
1/4 cup unrefined coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs
12 ounces cream cheese, room temperature
4 ounces (1 stick) butter, room temperature
2/3 cup creamy peanut butter
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup roughly chopped darkly roasted salted peanuts, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
  • Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
  • Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
  • For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
  • Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
  • Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing image

Make and share this Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 19

12 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
chopped salted peanuts, to decorate (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
  • Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  • In another bowl, sift together the flour, cocoa, baking soda, and salt.
  • On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
  • Mix only until blended.
  • Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
  • Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Peanut Butter Icing:.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
  • Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
  • Add the cream and beat on high speed until the mixture is light and smooth.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING



Chocolate Sheet Cake with Peanut Butter Icing image

Rich chocolate fudge cake and creamy peanut butter is a match made in heaven.

Provided by Deborah Harroun

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup sour cream
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup butter
1/2 cup creamy peanut butter
1/3 cup milk
1 teaspoon vanilla
4 cups powdered sugar
3/4 cup salted peanuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
  • In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.

Nutrition Facts : ServingSize 1 Serving

PEANUT BUTTER MUG CAKE WITH CHOCOLATE ICING AND POTATO CHIPS



Peanut Butter Mug Cake with Chocolate Icing and Potato Chips image

Provided by Trisha Yearwood

Categories     dessert

Time 15m

Yield 1 serving

Number Of Ingredients 8

3 tablespoons smooth peanut butter
2 1/2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 large pinch baking powder
1 large egg
2 tablespoons powdered sugar
2 teaspoons chocolate syrup
Potato chips, for topping

Steps:

  • Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
  • Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
  • Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.

PEANUT BUTTER CHOCOLATE-CHIP CUPCAKES WITH CHOCOLATE ICING



Peanut Butter Chocolate-Chip Cupcakes with Chocolate Icing image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Peanut     Gourmet     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 10

1 cup all-purpose flour
1 1/2 teaspoons double acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
1 1/4 cups semisweet chocolate chips
1/4 cup heavy cream

Steps:

  • In a bowl whisk together the flour, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
  • In another bowl combine the remaining 3/4 cup chocolate chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

PEANUT BUTTER CAKE WITH CHOCOLATE-PEANUT BUTTER ICING



Peanut Butter Cake with Chocolate-Peanut Butter Icing image

Provided by Fran Nadzam

Categories     Cake     Chocolate     Nut     Dessert     Bake     Quick & Easy     Peanut     Summer     Bon Appétit     California

Yield Serves 12

Number Of Ingredients 7

1 18.25-ounce package yellow cake mix
2 1/2 cups creamy peanut butter (do not use old-fashioned or freshly ground)
3/4 cup chocolate syrup
8 ounces semisweet chocolate
1 cup powdered sugar
1/4 cup milk
Chopped peanuts

Steps:

  • Preheat oven to 350°F. Grease and flour 2 9-inch-diameter cake pans with 1 3/4-inch-high sides. Prepare cake according to package directions, beating in 1/2 cup peanut butter. Divide between prepared pans. Bake until toothpick inserted into centers comes out clean, about 20 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks and cool completely.
  • Combine chocolate syrup and semisweet chocolate in heavy small saucepan. Stir constantly over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to large bowl. Stir in remaining 2 cups peanut butter, then powdered sugar, then milk. Continue stirring until smooth. Place 1 cake layer on platter. Spread top with 1 1/2 cups icing. Top with second cake layer. Spread top and sides of cake evenly with remaining icing. Garnish with chopped peanuts. (Can be prepared up to 1 day ahead. Cover.) Cut into wedges and serve.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING



Peanut Butter Cupcakes With Chocolate Ganache Icing image

I have not tried these yet, but the picture of them is incredible and I can't wait to try them. From the Chocolate Bar cookbook. A little more work than a traditonal cupcake but I think it will be worth it.

Provided by Pumpkie

Categories     Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 13

1/4 cup peanut butter (good quality and all natural works fine)
6 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1 1/2 cups dark brown sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
8 ounces good quality bittersweet chocolate, coarsley chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup

Steps:

  • Preparing the cupcakes:.
  • Preheat oven to 375.
  • Line a muffin tin with paper cups or spray with non-stick cooking spray.
  • Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
  • Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
  • Add eggs one at a time, beating until incorporated.
  • In a separate bowl, sift the flour, baking powder, and salt together.
  • In three alternating batches, add the sifted ingredients and the milk to the batter.
  • Scrape down the sides of the bowl in between additions.
  • Beat until incorporated.
  • Fill the paper cups until just below the rim.
  • Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
  • Do not overbake, check after 15 minutes.
  • Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
  • Preparing the icing:.
  • Place the chocolate in a medium bowl and set aside.
  • In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
  • Pour the cream over the chocolate and stir until blended.
  • Let the ganache cool for 15-20 minutes.
  • One by one, carefully dip the top of each cupcake into the ganache.
  • Let the excess ganache drip off before flipping the cupcakes to an upright position.
  • If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
  • Remove, uncover and whip until creamy.

Nutrition Facts : Calories 254.1, Fat 12.9, SaturatedFat 7.1, Cholesterol 56.6, Sodium 148.8, Carbohydrate 32.1, Fiber 0.6, Sugar 18.8, Protein 3.7

MOIST CHOCOLATE CAKE WITH PEANUT BUTTER ICING



Moist Chocolate Cake with Peanut Butter Icing image

This chocolate cake recipe has made the rounds for MANY years and my mother used to make it often when I was growing up. I do not know the origin of this recipe. It had been around for as long as I can remember. I wanted to share it with everyone along with my recipe for peanut butter icing.

Provided by Susan Bickta

Categories     Chocolate

Time 40m

Number Of Ingredients 18

CAKE
2 c granulated sugar
2 c flour
3/4 c baking cocoa
1 tsp baking powder
1/2 tsp salt
1 c hot coffee
1 tsp baking soda
1 c milk
1/2 c canola oil
2 eggs
2 tsp vanilla
ICING
1/2 c butter, melted (1 stick)
1 c peanut butter
1/2 tsp vanilla
4 c confectioners' sugar
4-5 Tbsp milk

Steps:

  • 1. Heat oven to 350 degrees F. Coat a 9"X13" non-stick baking pan with cooking spray. Set aside.
  • 2. Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well.
  • 3. In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel. Add the milk, oil, eggs and vanilla.
  • 4. Mix well by hand using a wire whisk. Mixture will be VERY thin .... almost like pancake batter.
  • 5. Pour into prepared pan and bake for 30 minutes or until toothpick inserted in middle comes out clean. Let cool.
  • 6. While cake is cooling, prepare the icing: In a medium size bowl, combine the melted butter, peanut butter, vanilla sugar and milk .... do not add all of the milk at once. Using your judgement as to how "spreadable" you want it. At this point you can add more confectioner's sugar for a stiffer icing or add more milk, in small increments, for a looser icing. Beat well by hand.
  • 7. When cake is thoroughly cooled, spread icing on top.

CHOCOLATE PEANUT BUTTER ICING



Chocolate Peanut Butter Icing image

We use this on the Miracle Whip Cake,very creamy. This is great on Brownies too.

Provided by JoSele Swopes

Categories     Spreads

Time 20m

Number Of Ingredients 6

1 lb powdered sugar
1 stick butter
1/4 c milk
2 Tbsp cocoa powder
1/2 c peanut butter, creamy or crunchy
1 tsp vanilla

Steps:

  • 1. In sauce pan: On medium heat.. Melt butter, add powder sugar, cocoa, add milk, stir in vanilla. Stir constantly till sugar is dissolved, add peanut butter. If icing is a little too thick thin down with milk 1 Tbsp at a time
  • 2. Ice the cake....................

PEANUT BUTTER CAKE WITH CHOCOLATE ICING



Peanut Butter Cake With Chocolate Icing image

One of my husbands favorite cakes, the peanut butter flavor is tremendous. Enjoy

Provided by Rose Rauhauser

Categories     Cakes

Time 55m

Number Of Ingredients 10

1/2 c butter, softened
1 1/4 c sugar
1/2 c peanut butter chips, melted
2 extra large eggs
1 tsp vanilla
2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 c whole milk

Steps:

  • 1. Prepare two 9 inch baking pans by greasing and flouring.. Bake at 350 for 30 to 35 minutes, test when toothpick comes out clean. Cool 10 minutes before removing from pans and cool completely before icing.
  • 2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add melted peanut butter chips; mix well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with milk. Pour into prepared pans, as in above instructions.
  • 3. Icing: Buttercream chocolate icing, or peanut butter icing, whichever you prefer.
  • 4. Peanut butter icing: 1 cup peanut butter chips melted; 1 pkg. 8oz. cream cheese, softened; 1 teaspoon vanilla, 1/8 teasp. salt, 3 cups confec. sugar 3 tablespoons milk, melt chips move to bowl with all of the ingredients beat until fluffy. This is very pb tasteing, you have to love pb since the cake is pb also. I make choc.frosting or by canned frosting if I want it fast. If anyone needs the choc. frosting recipe send me a message. This pb icing is to die for that's why I put it in here. Enjoy

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