Peanut butter and chocolate - two classic ingredients combined in this easy-to-pack treat.
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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
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.
Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside .
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.
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.
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.
Chunky peanut butter can be used in place of the creamy peanut butter.
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