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Peanut butter chocolate swirl cupcakes

Peanut Butter Chocolate Swirl Cupcakes Author: Lisa Le Serves: 24 cupcakes Ingredients For the Peanut Butter Batter ½ cup vegetable oil ¾ cup sugar ¼ cup natural peanut butter (nothing but ground peanuts) 2 Ener-G egg replacers (1 tbsp + ¼ water) 1 tsp baking powder 1½ cup all purpose unbleached flour ½ tsp salt 1 cup milk alternative For the chocolate batter ½ cup + 3 tbsp vegetable oil ¾ cup sugar 2 Ener-G Egg replacers (1 tbsp + ¼ cup) ½ tsp vinegar ½ tsp salt 1 tsp baking powder 1½ all purpose unbleached flour ¼ cup dutch-processed cocoa powder 1 cup milk alternative For the Peanut Butter Buttercream 1 cup vegetable shortening ¼ cup peanut butter ¼ cup milk alternative 2½ cups sifted icing sugar Instructions For the Peanut Butter Batter Whisk together oil, sugar, egg replacer, and natural peanut butter. Sift in baking powder, flour, and salt. Incorporate milk alternative ⅓ cup at a time and whisk until incorporated. For the Chocolate Batter Whisk together oil, sugar, egg replacer, and vinegar. Sift in salt, baking powder, flour, and cocoa powder. Incorporate milk alternative ⅓ cup at a time and whisk until incorporated. To make the cupcakes Preheat oven to 350ºF. Add liners to two cupcake pans (24 cupcakes total). Place both pans on an angle, using a ramekin or something of similar height underneath one side of the pan to sit on an angle. Fill half the cupcake cavities with the peanut butter batter and it should sink to the bottom edge of the cupcake liner. Add the chocolate batter quickly and then remove the ramekin from underneath the cupcake pan. Use a chopstick or a toothpick to swirl around the peanut butter and chocolate batters until you like the way it looks. Bake for 15-20 minutes until a toothpick comes out clean when you poke it into a cupcake. Remove from oven and let cool on a wire rack. Remove from the pan as soon as you can and let cool completely. To make the frosting Use an electric mixer and beat the shortening and peanut butter until light and creamy. Add the icing sugar and milk alternative and beat until light, fluffy and incorporated. Transfer to a piping bag and pipe a rosette on your cupcakes! You can be a bit more generous with your icing than I was with the pictured cupcakes because I had a fair bit left over, but I wanted to feature the peanut butter and chocolate swirl in the cupcakes so I was a little skimpy on the frosting.
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Yesssss!!! @kristenadams They're totally vegan! :D
Nom nom nom. These look SO GOOD.
Awesome are these vegan!?
thank you
These are soooo pretty!
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Smores Cheesecake
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Homemade Pop-Tarts? Oh Hells Yeah!
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Pikachu Buns
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White Chocolate Caramel Cheesecake
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smores cupcake
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14 Mind-blowing Dessert Lasagnas!
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Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
White Velvet Layer Cake with Strawberry-Raspberry Buttercream
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