Peanut Butter & Chocolate Snack Cakes

Peanut Butter Chocolate Cupcakes Recipe
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Peanut butter and chocolate - two classic ingredients combined in this easy-to-pack treat.
25 min
Prep Time
50 min
Total Time
18 snack cakes

Ingredients

Cake

3/4 cup
firmly packed brown sugar
3/4 cup
creamy peanut butter
1/2 cup
Land O Lakes® Butter, softened
2
large Land O Lakes® Eggs
3/4 cup
buttermilk*
2 teaspoons
vanilla
1 3/4 cups
all-purpose flour
1 1/2 teaspoons
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon
salt
1 cup
mini semi-sweet chocolate chips

Frosting

2 cups
powdered sugar
1/4 cup
unsweetened cocoa
1/4 cup
Land O Lakes® Butter, softened
1/4 cup
Land O Lakes® Half & Half
1 teaspoon
vanilla
Decorator sugars or sprinkles
 
*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup; let stand 5 minutes.

Directions

  1. Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside .
  2. Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips.
  3. Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely.
  4. Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.

Recipe Tips

Chunky peanut butter can be used in place of the creamy peanut butter.

Nutrition Facts (1 snack cake)

Calories
340
Cholesterol
40mg
Carbohydrates
38g
Protein
6g
Fat
19g
Sodium
200mg
Dietary Fiber
2g

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