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

Name: DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING, MARSHMALLOW FROSTING
Yield: 12 servings
Ingredients: 0.5 tsp baking powder; 0.5 tsp baking soda; 1 oz bittersweet chocolate; 0.5 cup canola oil; 1 tsp chocolate flavor; 0.5 cup freshly coffee; 0.5 cup corn syrup; 1 pinch cream of tartar; 7 Tbsp jif natural creamy peanut butter; 0.5 cup dutch cocoa powder; 1 large egg; 2 large egg whites; 0.33333334 cup granulated sugar; 0.5 cup granulated sugar; 0.25 cup brown sugar; 0.25 cup maple syrup; 0.25 cup honey-roasted peanuts; 0.25 tsp salt; 1 pinch salt; 0.5 cup soy milk; 1 Tbsp soy milk; 2 Tbsp confectioner's sugar; 1.5 cups unbleached flour; 0.5 tsp vanilla extract; 1 tsp vanilla extract; 3 Tbsp water

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 p

Ingredients

0.5 tsp baking powder
0.5 tsp baking soda
1 oz bittersweet chocolate
0.5 cup canola oil
1 tsp chocolate flavor
0.5 cup freshly coffee
0.5 cup corn syrup
1 pinch cream of tartar
7 Tbsp jif natural creamy peanut butter
0.5 cup dutch cocoa powder
1 large egg
2 large egg whites
0.33333334 cup granulated sugar
0.5 cup granulated sugar
0.25 cup brown sugar
0.25 cup maple syrup
0.25 cup honey-roasted peanuts
0.25 tsp salt
1 pinch salt
0.5 cup soy milk
1 Tbsp soy milk
2 Tbsp confectioner's sugar
1.5 cups unbleached flour
0.5 tsp vanilla extract
1 tsp vanilla extract
3 Tbsp water

Instructions

1. 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. 2. 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.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.

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