Chocolate Peanut Butter Cookie Cupcakes

"These peanut butter-filled chocolate cupcakes have the perfect balance of salty and sweet. They’re tender, moist, and absolutely delicious!"

Chocolate Peanut Butter Cookie Cupcakes

Servings – 12 Prep Time – 15 Minutes Cook Time – 18 Minutes

Ingredients:

Chocolate Cupcakes

• 3/4 cup water, warm

• 1 1/2 tsp instant espresso or coffee

• 1/3 cup milk or dark chocolate chips, melted

• 1/3 cup unsweetened cocoa powder

• 2 large eggs, room temperature

• 1/3 cup vegetable oil

• 1 tsp vanilla extract

• 3/4 cup all-purpose flour

• 3/4 cup granulated sugar

• 1/2 tsp baking soda

If you are not comfortable making the cake from scratch, or you need to cut time, you can always use your favorite boxed cake mix recipe by following the directions and using the ingredients listed.

Peanut Butter Buttercream Frosting

• 1 cup or 2 sticks unsalted butter, room temperature

• 1/2 cup creamy peanut butter

• 1 tsp vanilla extract

• 1/4 tsp fine salt

• 4 cups powdered sugar

• 1/4 cup heavy cream or whipping cream

  
  

Cupcake Filling and Garnish

• 1 cup peanut butter

• 1/2 cup milk chocolate chips

• 1/3 cup heavy cream

• Chopped peanuts, optional

• 6 nutter butter cookies, cut in half

Directions:

Chocolate Cupcake Recipe

Preheat the oven to 350°. Line a muffin pan with 12 cupcake liners and set aside.

Pour 3/4 cup of warm water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder and stir until dissolved.

Add 1/3 cup melted chocolate chips and 1/3 cup of cocoa powder. Whisk together until the ingredients are fully combined.

Whisk 2 large eggs, 1/3 cup vegetable oil, and 1 tsp vanilla extract, into the cocoa mixture.

Add 3/4 cup flour, 3/4 cup sugar, and 1/2 tsp baking soda into the chocolate espresso mixture and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.

Fill the cupcake liners 3/4 full and bake for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs. Remove the pan from the oven.

Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling. If you're in a rush, place the whole pan in the freezer for 30 minutes to accelerate the cooling process.

Peanut Butter Buttercream

While the cupcakes bake and cool, make the peanut butter buttercream. In a large bowl or the bowl of a stand mixer, beat 1 cup of room-temperature butter and 1/2 cup creamy peanut butter on a medium speed for 30 seconds with a hand mixer or paddle attachment until smooth.

Mix in 1 tsp vanilla extract and 1/4 tsp salt on a low speed.

Slowly mix in 4 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.

Stir by hand with a rubber spatula for a couple of minutes to make the frosting SUPER smooth. Place the frosting in a large piping bag fitted with a large round piping tip and seal the top of the bag with a rubber band or clip. Set aside.

Chocolate Ganache

Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl and set aside.

Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's steaming and just starting to bubble. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.

Gently pour the heavy cream over the chocolate. Make sure the chocolate is fully covered by the cream. Let the mixture sit for 1-2 minutes.

Stir the mixture together until the cream and chocolate are fully combined and the mixture is smooth. 

Set aside to cool for about 10 minutes, until the mixture is just slightly warm to the touch.

Decorating

Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake.

Fill each cupcake with a little less than a tablespoon of your favorite peanut butter.

Pipe a dollop of peanut butter frosting on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or the freezer for 5 minutes to help the frosting firm up.

Remove the cupcakes from the fridge or freezer and drizzle or make a small pool on the center top of frosting with warm chocolate ganache. Add a half of a nutter butter cookie into chocolate. Sprinkle of chopped peanuts if desired.

Notes:

Mini Cupcakes: If you want to make mini chocolate cupcakes, this recipe can be baked in mini muffin tins! It makes about 40 mini cupcakes, and they only need to bake for 10-12 minutes at 350.

Nutrition:

Calories 700 | Total Fat44g | Saturated Fat 16g | Unsaturated Fat 23g | Cholesterol 82mg | Sodium 396mg | Carbohydrates 71g | Fiber 3g| Sugar 56g | Protein 11g

"These cupcakes and they were absolutely amazing!!!! I took them to work and they were gone with a blink of an eye... I promise I will bring more!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Stromboli

"Super simple and totally do-able for the home cook! When you make these, people will think you’re a rock star because they are so good. Rolled Italian meats, in a delicious pizza dough filled with mozzarrella cheese! What can be better?? NOTHING!"

Stromboli Vs. Calzone

And, finally, here’s a quick explanation if you’re interested. Stromboli and calzones are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli originated in Philadelphia by restaurant owner Nazzereno Romano and is rolled like a cinnamon roll, baked as 1 long log, then sliced. Italian calzones originated in Naples, are folded in half like a semi-circle or half moon, then baked and served individually. Both can be filled with the same ingredients, though a calzone usually includes ricotta and then calzones are usually brushed with an egg wash to help seal the edges and provide a golden crisp crust. Lots of love for both! 🥖💜

This recipe has been in my family for over 40 years. And I make it the same way to this day! It's was the one thing Mom always made for every New Year's Even Party table. One bite and it brings me back to my child hood in an instant!

Honestly, this is just a different way to eat pizza. People go nuts over this because it’s something they don’t see every day. Pizza is just plain ol’ pizza. But stromboli! Well, you just became 16 times cooler because you served this instead of pizza at your next Superbowl party. 💙🏈❤️

Stromboli

Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes

Ingredients:

• 3 tablespoons unsalted butter, melted

• 2 tablespoons grated parmesan cheese

• 1 1/2lbs of assorted thinly sliced Italian deli meats, honey ham, large pepperoni slices, salami, and capicola.

• 1 12oz jar of roasted red peppers, drained

• 2 cups shredded mozzarella cheese

• 2lbs your favorite store bough pizza dough or try my Homemade Pizza Dough Recipe, let rise

Directions:

Preheat oven to 350°. Line 2 large baking sheets with parchment paper or silicone baking mats.

When the dough is ready, punch it down to release the air. Divide in half. On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16-inch rectangle. I like to use my hands to square off the edges. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. The gluten just needs to settle.

Start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. This is because when rolling, the fillings will be pushed forward. Arrange a layer sliced meats in a fan position onto each dough, usually about 8-10 slices on each depending on size and thickness of slices.

Add the roasted red peppers in a single layer and then add a of cheese to each loaf.

Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli.

Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.

Melt butter in microwave for 10 second intervals. Brush each stromboli with melted butter and sprinkle with parmesan cheese, if desired. You can completely skip this step if you choose.

Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.

Bake for about 25 minutes or until crust is golden brown. If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.

Serve plain or with pizza/marinara sauce for dipping.

Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.

Notes:

Storage & Freezing: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350° oven for 30 minutes.

Nutrition:

Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Total Carbohydrate 32g | Dietary Fiber 5g | Sugars 3g | Protein 20g | Calcium 324mg | Iron 3mg | Potassium 452mg

"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Tuscan Creamy Garlic Salmon

"This easy Tuscan salmon recipe is so creamy and delicious - Pan-fried salmon fillet smothered in a luscious creamy sauce packed with garlic, spinach, and sun-dried tomato. Ready in 20 minutes or less, this salmon recipe is a winner!"

Creamy Tuscan Salmon Recipe—Pan-fried Tuscan salmon smothered in luscious garlic spinach and sun-dried tomato cream sauce — you won’t believe how easy, fast, and simple it is to cook salmon this way! These pan-seared salmon filets are juicy and tender on the inside, with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This creamy salmon recipe is low-carb and Keto friendly!

Tuscan Creamy Garlic Salmon

Servings – 3 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients:

• 3 salmon fillets

• 2 teaspoons olive oil

• 2 tablespoons butter

• 5 cloves garlic, finely diced

• 1 small yellow onion, diced

• 1/3 cup vegetable broth

• 5 ounces jarred sun-dried tomato in oil, drained of oil

• 1 3/4 cups heavy cream

• Salt and pepper, to taste

• 3 cups baby spinach leaves

• 1/2 cup grated Parmesan

• 1 tablespoon fresh parsley, chopped
  

Directions:

Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.

In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 

Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through. 

Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

Notes:

The key to obtaining a perfectly creamy sauce is to gently simmer the sauce to avoid separating and curdling

For more flavor, you can add a dash of white wine instead of using only vegetable broth.

Feel free to substitute vegetable broth with chicken broth or water.

If you don’t have salmon available, substitute salmon for trout, cod, or even tilapia.

Serve it over:

• Steamed/roasted veggies are a low carb favorite ( zucchini noodles, cauliflower rice, asparagus, broccoli, etc…)

• Mashed potatoes

• White or brown rice

• Pasta

Enjoy! ❤️

Nutrition:

Fat 59.44g | Protein 90.84g | Carbs 17.34g | Saturated Fat 20.1g | Polyunsaturated Fat 13.39g |

Monounsaturated Fat 18.42g | Sugar5.08g | Cholesterol 297.8mg | Sodium 757.18mg | Potassium 2927.03mg | Fiber 3.99g

"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.