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

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

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.

Ingredients

You need the ingredients below to cook it

  • baking powder

    baking powder

    baking powder

    0.5 teaspoons

  • baking soda

    baking soda

    baking soda

    0.5 teaspoons

  • bittersweet chocolate

    bittersweet chocolate

    About bittersweet chocolate, chopped

    28.35 grams

  • canola oil

    canola oil

    vegetable or canola oil

    112 milliliters

  • chocolate flavor

    chocolate flavor

    chocolate flavor (I used Spices, etc., purchased online)

    1 teaspoon

  • freshly coffee

    freshly coffee

    freshly brewed coffee, decaf or regular

    118.5 milliliters

  • corn syrup

    corn syrup

    light corn syrup

    170.5 milliliters

  • cream of tartar

    cream of tartar

    pinch of cream of tartar

    1 pinch

  • jif natural creamy peanut butter

    jif natural creamy peanut butter

    Jif Natural Creamy Peanut Butter

    7 Tbsps

  • dutch cocoa powder

    dutch cocoa powder

    Dutch cocoa powder, sifted

    43 grams

  • egg

    egg

    egg

    1 large

  • egg whites

    egg whites

    egg whites, room temperature

    2 larges

  • granulated sugar

    granulated sugar

    granulated sugar, divided use

    66.667 grams

  • granulated sugar

    granulated sugar

    granulated sugar

    100 grams

  • brown sugar

    brown sugar

    light brown sugar

    55 grams

  • maple syrup

    maple syrup

    pure maple syrup

    80.5 milliliters

  • honey-roasted peanuts

    honey-roasted peanuts

    About honey-roasted peanuts, crushed or chopped

    36.5 grams

  • salt

    salt

    salt

    0.25 teaspoons

  • salt

    salt

    pinch of salt

    1 pinch

  • soy milk

    soy milk

    soy milk

    118 milliliters

  • soy milk

    soy milk

    soy milk

    1 Tbsp

  • confectioner's sugar

    confectioner's sugar

    confectioner's sugar

    2 Tbsps

  • unbleached flour

    unbleached flour

    unbleached all-purpose flour, whisked then lightly spooned and leveled

    187.5 grams

  • vanilla extract

    vanilla extract

    vanilla powder or vanilla extract

    0.5 teaspoons

  • vanilla extract

    vanilla extract

    pure vanilla extract

    1 teaspoon

  • water

    water

    water

    3 Tbsps

Instructions

Let's follow the instructions for cooking it

  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.
  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.
  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.
  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.
  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.
  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.