The flavors are really wonderful, full of all the things I love when I attempt an Asian profile.

This is a very fast meal and best eaten immediately, although I can attest to the leftovers being pretty tasty.

Ingredients for Shrimp with Peanut Sauce

I use Shrimp, peeled, deveined. (I always use Trader Joe’s Argentian frozen shrimp, which are already prepped. Serve over rice or cauliflower rice.

• Peanut Butter
• Coconut Milk
• Fresh Ginger
• Fresh Lime
• Sesame Oil
• Chili Oil
• Garlic or Shallots
• Tamari Sauce or Coconut Aminos
• Cilantro
• Scallions
• Chopped peanuts for garnish (optional)

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Keto Shrimp with Peanut Sauce (Gluten Free)

Enjoy easy dinner shrimp with peanut sauce with lime and ginger.

Course Main Dish

Cuisine Asian

Keyword Peanut Sauce, shrimp

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 tablespoon avocado oil
• 1 pound shrimp peeled, deveined

Peanut Sauce

• 1/4 cup peanut butter
• 1/2 cup coconut milk
• 1 tablespoon rice vinegar or any vinegar
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons cilantro or basil
• 1 tablespoon sesame oil
• 2 tablespoons tamari or coconut aminos or soy sauce
• 1 teaspoon chili oil or red chili flakes
• 1 lime juice and zest
• 3 scallions

Instructions

• Saute shrimp for a few minutes just until done in oil. Remove. Set aside.

Peanut Sauce

• Add all ingredients except cilantro together. Mix well.
• Add to frying pan and warm through. Add a little water if needed.
• Add shrimp to sauce and warm up on low, just until shrimp are warmed.
• Top with cilantro and chopped scallions ,

The post Shrimp with Peanut Sauce – EASY DINNER (Low Carb) appeared first on Spinach Tiger.

You can use ground chicken or ground turkey, because it’s the seasonings and the sauce that is going to drive flavor. Make sure to use butter lettuce, if possible, as the perfect carrier.

The sauce is made ahead as the meat will be cooked in half of it. The rest of it will be used as a dipping sauce.

Don’t let the amount of ingredients for ground chicken lettuce wraps throw you. Most of these you will probably already have in your pantry.

• Asian Slaw
• Peanut Noodles
• Thai Peanut Salad Dressing
• Ground Chicken Meatballs

Macros for Ground Chicken Lettuce Wraps

10 Servings: Per Lettuce Wrap: 172 Calories 4 Net Carbs 13 g Fat 10 g Protein

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Healthy Ground Chicken Lettuce Wraps

Lettuce Wraps made with ground chicken, served with ginger peanut sauce.

Course Entree

Cuisine Asian

Keyword ground chicken, lettuce wraps

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 wraps

Calories 172kcal

Ingredients

Lettuce Wraps

• 1 tablespoon avocado oil
• 1 onion diced
• 3 garlic cloves minced
• 1 pound ground chicken
• 1 carrot shredded (optional)
• 1/2 recipe of sauce below
• 1 cup water chestnuts drained, chopped
• 10 leaves butter lettuce
• 3 scallions garnish
• 1 teaspoon sesame seeds for garnish

Sauce

• 1 tablespoon rice vinegar or apple cider
• 1 tablespoon peanut butter
• 1 tablespoon sesame oil
• 6 tablespoons avocado oil
• 1 clove garlic minced
• 1 lime
• 1 tablespoon fresh ginger grated
• 1 teaspoon sriracha or chili sauce
• 4 tablespoons Tamari or soy sauce
• 1 teaspoon black strap molasses optional

Instructions

Lettuce Wraps

• Make sauce below. Set Aside.
• Add oil to large frying pan.
• Add chopped onion. Cook until softened, about 3 minutes.
• Add minced garlic. Stir in. Cool about one minute.
• Add in ground chicken, breaking up with wooden spoon.
• Once cooked, add in carrots, 1/2 of sauce. Stir continue cooking a few minutes.
• Add in chopped water chestnuts.
• Taste for seasoning. Add in sriacha, salt, pepper.
• Arrange lettuce in platter. Add ground chicken mixture. Garnish with sliced scallion, and sesame seeds. Pour sauce over meat. Enjoy.

Sauce

• Add all ingredients together. Taste to your liking. You CAN add another tablespoon of peanut butter if you desire.

Nutrition

Serving: 1of 10 | Calories: 172kcal | Carbohydrates: 4g | Protein: 10g | Fat: 13g

The post Healthy Ground Chicken Lettuce Wraps appeared first on Spinach Tiger.

The recipe is very similar to these keto dark chocolate peanut butter cups, made with Choc Zero chips. I wasn’t sure how the white chocolate chips would work, but once tempered, they work perfectly and give you the snap and taste of regular white chocolate.

Why Do We Temper Chocolate?

Tempering means melting chocolate that will come back together in texture and snap. When chocolate is not tempered, it will have to be refrigerated and will melt in your hand.

How to Temper White Chocolate

Tempering the sugar free white chocolate is no different than tempering regular white chocolate.

Use double boiler method: I prefer this over microwaving chocolate, especially white chocolate which can overheat easily. Simply put about an inch of water in saucepan and place a heat proof (stainless) bowl over the simmering water, but without the bowl touching. This is very important in order to keep a steady low temperature.

Typically, all you need to do is place 3/4 of the chocolate you need in the bowl and melt, stirring continuously and then taking chocolate off heat and adding in the rest of the chocolate. If you keep the heat low, and stir continuously, you can even add more chocolate in. You must make sure that not one drop of water gets in the bowl as the chocolate will seize up and not be usable.

I tempered the choc zero white chocolate chips three times to make sure this works, if directions are followed.

I use Choc Zero white chocolate chips as an affiliate and earn a small commission.

Tips for Tempering Sugar Free White Chocolate

• Make sure the bowl is completely dry.
• Keep the heat on low.
• Use a bain marie (double boiler). Do not allow the simmering water to touch the bowl.
• Stir continuously.
• White chocolate is ready to use at 110 degrees F. Don’t over-heat.

Measure Peanut Butter for Keto White Chocolate Peanut Butter Cups

The EASIEST way to measure peanut butter is to weigh it. The Kirkland peanut butter is 32 grams per 2 tablespoons or 16 per tablespoon. You need 8 tablespoons which is 128 grams. Once you have the peanut butter in the bowl and weighed, add remaining ingredients.

Invest in a food scale like the one I have and use every day.

Use small all silicone cups, which will remove your peanut butter cups easily and aren’t too big.

Ingredients for Peanut Butter Filling

• Sugar Free Peanut Butter (smooth)
• Swerve Confectioner’s Sweetener
• Butter
• Blackstrap Molasses (optional)

How to Store Peanut Butter Cups

I keep mine in a plastic bag in the refrigerator. You can keep in freezer.

You May Also like these Keto Chocolate Peanut Butter Cups

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Keto White Chocolate Peanut Butter Cups,

Sugar Free, Keto White Chocolate Peanut Butter Cups – How to Temper White Chocolate

Course Keto Dessert

Cuisine American

Keyword keto bars, keto peanut butter cups, peanut butter, peanut butter cups, peanut butter eggs, sugar free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rest Time in Freezer 1 hour hour

Servings 18 cups

Calories 118kcal

Ingredients

Peanut Butter Filling

• 8 tablespoons sugar free peanut butter 128 grams
• 2 tablespoons stick unsalted butter
• 1/2 cups Swerve Confectioner's Sweetener
• 7 ounces Sugar Free White Chocolate Chips

Instructions

Peanut Butter Filling

• Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
• Add confectioner's sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
• Stir until mixed well.

Temper White Chocolate

• Use a bain marie (double boiler) to melt chocolate. Use 2 inches water in saucepan and make sure heat-proof bowl does not touch water. Use simmering water and melt ony 3/4 of the chocolate.
• Once it's melted at about 110 degrees F. take off heat and add remaining white chocolate. Continue to stir.

Peanut Butter Cups

• Fill silicone molds with melted chocolate, making sure to come up the sides.
• Put in freezer for ten minutes.
• Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
• Top with remaining melted chocolate, which you may need to heat again.
• Refrigerate for 15 minutes, before enjoying. You can keep in refrigerator for 3 weeks or freezer for up to 3 months.

Notes

To make peanut butter eggs, I  suggest doubling recipe for the filling but not for the chocolate.

Nutrition

Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g

The post Keto White Chocolate Peanut Butter Cups appeared first on Spinach Tiger.

I  originally made these back in the Spring for Easter, but now Halloween is right around the corner and they will be perfect for any sugar free diet.

My friends and family loved the texture of the peanut butter cream.  I think the peanut butter to butter ratio at 4 to 1 is perfect. That means one cup of peanut butter to 1/4 cup butter (or half stick). To this, we add in Swerve confectioner’s sweetener, and just a little bit of black strap molasses. You do need to make sure your peanut butter is very smooth. If you use a natural peanut butter that has oil on top, stir it extremely well.

Measure Peanut Butter with Food Scale

The only tricky part is measuring peanut butter. You can use a measuring cup which gets sticky, but in this post here, I  talked about weighing peanut butter and keeping the mess factor down. Read the back of your peanut butter and figure out how many grams you will need. The Kirkland peanut butter is 32 grams per 2 tablespoons or 16 per tablespoon. You need 8 tablespoons which is 128 grams. You will love the ease of weighing peanut butter.

Here’s what my friends say about these Keto Reese’s Peanut Butter Cups.

These taste just like Reese’s Peanut Butter cups. No one would ever know these are keto or sugar free.

Jennifer

These are amazing. I would have never believed these are sugar free.

Doug

More Keto Peanut Butter Recipes from Spinach Tiger

• Keto Peanut Butter Frosting
• How to Measure Peanut Butter

You Might Also Love Our Keto Mound’s Coconut Bars

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Keto Reese’s Peanut Butter Cups,

Course Keto Dessert

Cuisine American

Keyword keto bars, keto peanut butter cups, peanut butter, peanut butter cups, peanut butter eggs, sugar free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rest Time in Freezer 1 hour hour

Servings 18 cups

Calories 118kcal

Ingredients

Peanut Butter Filling

• 8 tablespoons sugar free peanut butter 128 grams
• 2 tablespoons stick unsalted butter
• 1/2 cups Swerve Confectioner's Sweetener
• 7 ounces Sugar Free Chocolate Chips

Instructions

Peanut Butter Filling

• Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
• Add confectioner's sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
• Stir until mixed well.

Peanut Butter Eggs

• Roll into balls (about 30 grams each) and then shape into oval eggs.
• Freeze eggs for 30 minutes.
• Melt Chocolate in bowl over a double boiler
• Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
• Refrigerate for 15 minutes to set.

Peanut Butter Cups

• Fill silicone molds with melted chocolate, making sure to come up the sides.
• Put in freezer for ten minutes.
• Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
• Top with remaining melted chocolate, which you may need to heat again.
• Refrigerate for 15 minutes, before enjoying. You can keep in freezer for up to 3 months.

Notes

To make peanut butter eggs, I  suggest doubling recipe for the filling but not for the chocolate.

Nutrition

Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g

The post Keto Reese’s Peanut Butter Cups, Keto Peanut Butter Eggs appeared first on Spinach Tiger.

Fat bombs recipes are all over the internet, but how do you choose. My husband’s co-workers (all guys)  are doing the keto diet and have asked for a fat bomb recipe. I’ve made a few that went into the trash, and came up with a very easy fat bomb recipe that can be put in candy molds in about five minutes.

This is tasty and you can add crunchy ingredients like chopped nuts or flax seeds for more taste or texture. I’ve added shredded unsweetened coconut and I like the texture it creates.

These easy fat bombs are made with chocolate, coconut, peanut butter, coconut oil, grass-fed butter, cacao melted together and frozen to deliver that perfect chocolate bite of fat.  The recipe makes 45 bite sized fat bombs at 1 carb each, 5 grams of fat each.

As far as coconut oil, I prefer the refined, which has no coconut taste. The unrefined is very coconut forward. I’ve made batches with both and I definitely like the refined better. I have also made batches wth peanut butter and almond butter and like the peanut butter better, but that will be up to you. Either will work. Make sure neither has added sugar. I’ve listed my favorite ingredients down in the recipe.

Easy Fat bombs will help curb your appetite and help your chocolate cravings.

Fat bombs sustain you and deliver the right kind of fat that aids in ketosis. Fat bombs are usually about 90 percent (healthy) fat and can be a great supplement for you (in moderation). The high fat content will stabilize your appetite, and ingredients like coconut oil and grass fed butter have health benefits.

These are easy fat bombs, made in about five minutes. All you need to do to is wait about 30 minutes after they are placed in the freezer to enjoy. I only eat one or two a day, on as needed basis. These are not supposed to be gobbled up in a sitting.

How to Measure Peanut Butter and Sticky Ingredients for Easy Fat Bombs

I find it so much easier to measure sticky ingredients using a food scale  instead of getting out measuring spoons or cups that are hard to fill and not accurate.

• Weigh your ingredients with a food scale.
• Place an empty container or bowl on scale.
• Tare it back to zero. 
• Spoon in 64 grams of peanut butter (for this recipe, which is 4 tablespoons)

Look on back of the peanut butter jar to see how many grams were tablespoon. Usually it gives you two grams per two tablespoons. For example, you need 4 tablespoons is usually 64 grams (32 grams per 2 tablespoons). 

I always weigh and measure peanut butter  in grams. I do the same for coconut oil and sometimes butter,  because they are the worst to measure. I highly recommend weighing out the unsweetened cocoa too.

Melt butter and coconut oil, add the peanut butter and when smooth, remove from the stove.  Some will microwave this part, but I always do it stove to. Stir in cocoa powder, and sweetener, and spoon into these silicone molds.  After you spoon the mixture into the molds, add unsweetened coconut. You could also add in chopped nuts. If you’re counting carbs (and you probably are, you’ll have to figure that out. Find out why I use Swerve, a powdered erythritol here 

I can get anywhere from 45 to 60 fat bombs using these molds, depending on how you decide to fill them.  They make small bite sized pieces.

Keep these easy fat bombs in the freezer, or they will melt. They will sustain in the refrigerator, but I think the freezer is best.

Once they are frozen, I will usually keep them in the molds inside a plastic zip lock bag.

If you have a favorite fat bomb, I’d love to hear about it.

Keto Peanut Butter Recipes 

keto friendly chocolate peanut butter whoopie pies.

Keto Chocolate Peanut Butter Cake

Grain Free Baking from Spinach Tiger

Keto Low Carb Desserts from Spinach Tiger

Spinach Tiger Keto Bakery (Nashville Area)

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Easy Fat Bombs with Chocolate and Coconut

Easy five minute fat bombs made with cocoa, peanut butter, coconut oil, grassfed butter and unsweetened coconut for a less than 1 carb keto snack

Course Fat Bombs

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 45

Author Angela Roberts

Ingredients

• 4 tablespoons grass-fed butter or ghee Order Here
• 8 tablespoons refine coconut oilOrder Here
• 4 tablespoons unsweetened cacao Order Here
• 4 tablespoons peanut butter (no sugar) Order Here
• 4 tablespoons Swerve Granulated
• 4 tablespoons unsweetened coconut Order Here
• Silicone Candy Molds Order Here

Instructions

• In a small saucepan, melt butter, coconut oil and peanut butter, until smooth.
• Add in cocoa powder. Remove from heat and add in powdered erythritol.
• Using a small spoon, such as a ice tea spoon, fill candy molds.
• Add unsweetened coconut after filling. This will ensure that you get it evenly distributed.
• Place in freezer for at least 30 minutes.
• Keep in freezer.
• It's best to keep in molds if possible. Place molds in ziplock.

Video

The post How to Easily Measure Peanut Butter for Fat Bombs appeared first on Spinach Tiger.

I’ve browsed the popular similar recipes and I can tell you this is the recipe to make. I know my keto cake, as I have a successful home keto bakery. My recipes have to work consistently, and they do.

There are two ways to make this recipe for chocolate cake with sugar free peanut butter frosting. 

• Dozen cupcakes
• Triple layer 6 inch cake
• Double layer 8 inch cake

If you want to freeze, make 12 cupcakes. If you’re celebrating, make the double layer 8 inch cake or triple layer 6 inch cake, enough for 8 to 10 pieces.

I can guarantee that this chocolate cake recipe is the best chocolate keto cake recipe around,  as I’ve probably sold 1000 chocolate cupcakes from my home keto bakery in the last year.

Keto Peanut Butter Frosting

Peanut butter frosting is very popular in my keto home bakery.

The peanut butter frosting is light, fluffy and so good. Mixing together smooth peanut butter, butter and Swerve confectioner’s sugar, we have the best keto chocolate cake with a keto peanut butter frosting you could have.

The key to mixing the peanut butter is to warm it up a bit in the microwave (not hot, just warm) and adding to buttercream. This will yield a very fluffy, sugar-free peanut butter frosting.

I like using a smooth peanut butter that does not have added sugar, such as Maranatha, but any sugar free brand will work. If you use a natural brand that has to be stirred, make sure it’s incorporated and warm up a bit to soften.

Use Swerve Confectioner’s Sweetener

You can read here why I love this brand of powdered erythritol for sugar free and keto baking.  You can use other sweeteners such as Lakanto, which also contains monk fruit. It’s a matter of choice.

Keto Celebration Cakes

The bakery now offers six inch, triple layer celebration cakes. Chocolate with peanut butter frosting is one of the popular flavors. Keep the cake as a naked cake. No need to frost sides. You will be putting plenty of frosting on three layers. You can also make this as double layer 8 inch cake.

How to make a chocolate cake grain free and gluten free

Keto Chocolate Cake is my speciality. I think I’ve developed just the right mix of everything. When you have a bakery and bake a recipe over and over and over, you tweak and perfect. We tweaked this one a lot, because we had to find the right cocoa powder.

Almond Flour – This is the key component in a keto friendly cake. Use blanched.

Coconut Flour – Adds moisture to the texture, and absorbs liquid more easily.

Eggs – Eggs act as a binder and give body to the cake. I use six large eggs for this purpose.

Avocado oil – This is my preferred fat for the cake. Oil is better for most of my cake recipes. The cake will rise more and not harden in the refrigerator.

Baking Powder – Baking Soda – These leaven cake.

Salt –  I use a fine sea salt.

Cacao – We use Better Body Foods Cacao, because not only is it healthy, it has a great depth of flavor.

Coffee – The coffee is important. Don’t substitute with espresso powder. If you must substitute, use a liquid such as almond milk, but you won’t have that rich taste. I use Counter Culture 46 coffee beans and brew an espresso shot. I suggest a good, strong coffee if you don’t do espresso.

Sour Cream – Use full fat sour cream and avocado oil. You can use unsalted butter instead of avocado oil with equal results. Avocado oil does help the cake rise a little more, but both yield a great cake.

Xanthan Gum – Some people write me about the xanthan gum. Can you leave it out? Yes, you can. I include it, as it keeps the cake together. If you’re going to be doing a lot of  keto baking, it’s worth the investment.

Piping bags – Hands down, these are my favorite disposable piping bags. They have a texture and are easy to hold. I use these daily in the bakery with my favorite 1M tip, which uses this coupler.

Find my chocolate cake recipe here.

Use keto peanut butter frosting inside grain free whoopie pies. 

Nutrition Macros for Peanut Butter Frosting

Keto Peanut Butter Frosting 1 of 14 servings: Calories: 196    Net Carb: 1    Fat: 20 g

Chocolate Cake (no frosting) 1 of 12  servings:  Calories: 178   Net Carb: 2  Fat: 15

More Keto Frostings from Spinach Tiger

Keto Vanilla Buttercream

Keto Chocolate Buttercream

Keto Cream Cheese Frosting

Keto Strawberry Frosting

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Sugar free Keto Peanut Butter Frosting

Delicious keto friendly buttercream frosting for cake or 12 cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 14 Servings

Author Angela Roberts

Ingredients

Peanut Butter Frosting Ingredients

• 1 cup butter
• 2 tablespoons cream cheese
• 1 1/2 cups Swerve confectioner's sweetener
• 1 teaspoon vanilla paste or vanilla extract
• 1 tablespoon heavy cream if needed
• Dash salt
• 10 tablespoons peanut butter sugar free

Chocolate Cake Dry Ingredients

• 240 grams almond flour 2 1/2 cups
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder see notes
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup Swerve Granulated

Cake Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil
• 1/3 cup coffee
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
• 4 tablespoons sour cream 60 grams

Instructions

• The key to this frosting is beating the butter for five full minutes.
• Once the butter is whipped, add the cream cheese.
• Add the vanilla paste.
• Add salt.
• Add heavy cream, if needed. If you are going to pipe scoop out with large spoon, hold sideways over bowl. Frosting should plop back into bowl in about a second or two. If it doesn’t you will need to add a little heavy cream.
• Add in peanut butter. Mix until well incorporated.
• Refrigerate or freeze until ready to use. If you take out from refrigerator, give it a chance to come down to room temperature. You may want to use your mixer to remix.

Keto Chocolate Cake

Prepare

• Preheat oven to 325 degrees F. convection oven or 350 F. regular oven (180 C.)
• Prepare cupcake liners with baking spray.

  Prepare Cake pans with parchment paper and butter or cooking spray.

Cake Dry Instructions

• Mix all dry ingredients together, including the Swerve (powdered erythritol). Set aside.

Cake Wet Instructions

• Mix eggs in mixer (or with hand mixer) until thoroughly mixed well on medium high speed.
• Stream in oil slowly while continuing to mix.
• Mix sour cream with milk with a fork. Add to wet ingredients.
• Mix in coffee and vanilla.
• Turning the mixer to low, add dry ingredients just until mixed. Finish folding in with spatula. You don't want to over-mix. Pour into prepared pans or cupcake liners.
• Bake cupcakes 20 to 25 minutes. Cupcakes are done when the internal temperature is 205 F.
• Bake an 8 inch layer cake 25 to 30 minutes. Cake is done at 210 degree. F.
• Bake three six-inch layer cakes 23 to 26 minutes. Cakes are done at 210 degrees. F.
• You can actually hear when your cake it done. If it's crackling it's still cooking off moisture.
• Cool cakes before frosting.
• If you decide to use a piping bag, make sure frosting is soft enough. If it's not moving through the bag easily, add a little hot water or milk a tablespoon at a time. I use a 1M piping tip.

Peanut Butter Frosting

Notes

I  like Better Body Foods Cacao powder, which gives a strong chocolate taste, You may need more cocoa powder with other brands. I suggest microwaving a teaspoon of batter to see if it tastes chocolatey enough. 

Nutrition

Serving: 1of 14 | Carbohydrates: 3g | Protein: 3g | Fat: 20g | Fiber: 1g

The post Keto Peanut Butter Frosting, Chocolate Cake appeared first on Spinach Tiger.

These are the star of any party, and so simple to make since I’ve partnered with OXO, a brand you all know by now that I totally love, as my kitchen is full of their very practical, functional and affordable products. They supplied the Baker’s Decorating Tool, Muffin Pan for this post. All opinions are my own. These are awesome products.

Oxo is Donating Money to Cookies for Kids’ Cancer in exchange for recipe post of Peanut Butter Cupcakes

I baked these in honor of Cookies for Kids’ Cancer.  Oxo will be donating $100 to Cookies for Kids’ Cancer for each blog post (up to their $100,000 commitment*). I participated last year with these amazing salted chocolate caramel cookie bars and was happy to do it again.

In order to participate, Oxo allowed me to choose from a few different sets of baking products. I chose the muffin/cupcake set and I’m glad I did.  To my great surprise I also ended up falling in love with their silicone muffin cups (using them to freeze pesto, and to bake these keto egg biscuits.  I was so impressed with the silicone, I ordered a set for a friend (Nothing sticks and they are easy to wash, unlike many other silicone cups).

The Oxo muffin pan is a commercial grade that has easy clean release and square rolled edges making it easy to take out of a hot oven without putting my pot holder in a cupcake! It does not come with the silicone cups. They are sold separately.

The OXO Baker’s Decorator Tool  comes with two couplers, six stainless  large and small tips and a tip for filling cupcakes. .The unique trigger provides a smooth stream of icing for clean lines, and the comfortable handles ensure a steady grip and protect icing from warm hands.

I was inspired by the filling tip and decided to fill my chocolate cupcakes with peanut butter frosting.

You can also make this recipe with a piping bag.

The Peanut Butter Filled Cupcakes Process

This couldn’t be easier. You can use the larger end of the tip to remove some of the cupcake, then just fill away. Or you can just fill without removing any cupcake. I removed some because I wanted a lot of filling.

You can see I played around quite a bit with the various tips.

There are two kinds here. I made a combination of gluten free chocolate cupcakes and regular chocolate cupcakes. I used the OXO Decorator Tool to fill and to frost. There’s a low carb chocolate cupcake version here. 

Peanut Butter Filed Cupcakes

My Regular Chocolate Fudge Cupcake is one of the most popular here at Spinach Tiger.

The Gluten Free Chocolate Fudge Cupcake is wonderful and that recipe is here along with a chocolate fudge frosting.

The regular Chocolate Fudge Cupcake is incredible, but makes 4 dozen cupcakes (great for parties).  I’ve listed it here again making only two dozen mid-sized cupcakes for your convenience.

The Peanut Butter Frosting recipe is here.

The Easy Chocolate Ganache Recipe

You can make this easy chocolate ganache recipe a few different ways.

It all depends on how thick or how glossy you want it. If you want it glossy, you add butter. I tend to not add butter unless I’m making a cake. Instead I use a high fat chocolate (70%).

Use 8 ounces of high quality chocolate for every cup of heavy cream. If using butter, use 1 tablespoon. 

In this recipe, I halved that and had enough because I didn’t use a lot of the ganache, relying more on the frosting.

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Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Recipe

Chocolate Fudge Cupcakes with peanut butter filling, chocolate ganache.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 -24

Author Angela Roberts

Ingredients

• This recipe needs:
• 1 dozen Chocolate Cupcakes see notes
• Gluten Free Chocolate cupcakes can be found here
• Peanut butter frosting recipe found here
• Chocolate Ganache recipe below
• Mini Peanut butter cups for garnish
• Chocolate Cupcakes
• 1/2 cups plus 2 tablespoons brown sugar
• 1/2 cup plus 2 tablespoons white sugar
• 12 tablespoons butter softened (1 1/2 sticks)
• 2 extra large eggs
• 1 teaspoon vanilla
• 1 1/2 cups plus two tablespoons all purpose flour
• 1/2 cup plus 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• Chocolate Ganache Ingredients
• 4 ounces high quality dark chocolate I use 70% cacao
• 1/2 cup heavy cream
• 1 tablespoon butter optional, see notes

Instructions

• Sift together all dry ingredients. Flour, Salt, cocoa powder, baking soda. Set Aside.
• Cream butter and sugar. Mix until creamy and smooth.
• Add in eggs, one at a time and beat each for one minute.
• Add all dry ingredients and milk to the mix until well incorporated.
• Pour into cupcake lines.
• Bake for 15 minutes at 350 degrees F.
• Test with cookie tester which should come out clean.
• Cool before frosting.
• Make Chocolate Ganache
• Chop chocolate in small pieces and put in small bowl.
• Heat cream on medium low heat until bubbling.
• Pour hot cream over the chocolate. Allow to sit for five minutes.
• If you are using butter, add 1 tablespoon, make sure it is softened and add now.
• Using a circular motion, stir, and continue to stir until completely smooth.
• To : Completely cool. Use a cupcake corer to make room for filling.

Assemble Cupcakes

• Top with a thin layer of chocolate ganache. Allow to set for about 15 minutes.
• Add a small dollop of peanut butter frosting and a peanut butter cup for garnish.

Notes

The recipe makes 24 small-sized, NOT MINI) cupcakes. Adjust your frosting accordingly. If you are making filled cupcakes, the peanut butter recipe should be enough. If you are topping the cupcakes (not filling), you will need to double the recipe.
Regarding the chocolate ganache, a little goes a long way.