Peanut Butter Hi-Hat Cupcakes

Name: Peanut Butter Hi-Hat Cupcakes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 28
Cuisine: American
Ingredients: 1 Tbsp baking powder; 237 milliliters butter, softened; 355 milliliters butter, softened; 710 milliliters cake flour; 6 Tbsps vegetable or canola oil; 355 milliliters creamy peanut butter; 4 eggs; 473 milliliters granulated sugar; 198 grams jar marshmallow creme; 177 milliliters milk; 510 grams cups milk chocolate chips; 710 milliliters powdered sugar; 1 teaspoons salt; 2 teaspoons vanilla

Peanut Butter Hi-Hat Cupcakes might be just the American recipe you are searching for. One serving contains 535 calories, 7g of protein, and 32g of fat. This recipe serves 28. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. A mixture of milk, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cups in 28 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

Bowl

In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed about 5 minutes or until light and fluffy.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Divide batter evenly among muffin cups.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Milk

Equipment you will use

Muffin Liners

Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

Ingredients you will need

Cupcakes

In large bowl, beat 1 1/2 cups butter and the peanut butter with electric mixer on medium speed until smooth. Beat in marshmallow creme. On low speed, gradually add powdered sugar until blended.

Ingredients you will need

Marshmallow Cream

Powdered Sugar

Peanut Butter

Butter

Equipment you will use

Hand Mixer

Bowl

Add 2 teaspoons vanilla; beat 3 minutes longer.

Ingredients you will need

Vanilla

Spoon frosting into decorating bag fitted with large round tip. On top of each cupcake, pipe frosting in circles making cone shape with peak in center. Refrigerate cupcakes at least 45 minutes to harden frosting before dipping in chocolate coating.

Ingredients you will need

Almond Bark

Cupcakes

Frosting

In 1 1/2-quart saucepan, heat chocolate chips and oil over low heat, stirring occasionally, until smooth. Dip cone-shaped frosting on each cupcake into chocolate coating to coat frosting completely, letting excess chocolate drip off. Refrigerate to set coating, about 5 minutes.

Ingredients you will need

Almond Bark

Chocolate Chips