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Before you jump to Chocolate Peanut butter Cupcakes recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.
Wholesome eating encourages a feeling of wellness. When we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be tough when it is snack time. Shopping for goodies can be a difficult task because you have so many options. Why not try one of many following wholesome snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run may be healthier with wholesome chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain choices.
You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to chocolate peanut butter cupcakes recipe. To cook chocolate peanut butter cupcakes you need 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Chocolate Peanut butter Cupcakes:
- Take For the cupcakes
- Use 100 gms maida
- Use 25 gms Coco powder
- You need 1/2 tsp baking soda
- Prepare 1/2 tsp baking powder
- Provide 200 gms milkmaid
- Prepare 50 gms butter
- Take 100 ml milk
- Take 1 tsp chocolate essence
- You need For the centre filling
- Take 3 tbsp peanut butter
- Use 2 tbsp icing sugar
- Prepare For the topping
- Prepare 100 gms milk chocolate
- Use 50 gms cream
- Take 1 tbsp butter
- Use For garnish
- You need Caramel crunch
Steps to make Chocolate Peanut butter Cupcakes:
- For the cupcakes, sieve maida with baking powder baking soda and Coco powder and keep aside.
- In a mixing bowl take butter, milkmaid, chocolate essence and beat well for 1 minute. Now add the dry ingredients and milk and make a smooth batter.
- Line the muffin tray with cupcake liners, pour half batter in each liner & bake the cupcakes in a preheated oven over 170°c for 20-22minute. Keep both the oven coils on. Check by inserting a toothpick, if it comes out clean it done.
- Remove the cupcakes from muffin mould & let them cool for 30 minutes. Melt peanut butter in microwave for 30 seconds, add icing sugar and mix well, scoop out the centre of each cupcake fill in the peanut butter mix, cover the centre with the crumbs.
- In a double boiler melt chocolate with butter & cream, mix well it well combined and all the chocolate has melted.
- Top each cupcake with the frosting & garnish with caramel crunch. Serve.
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