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Peanut Butter Hi-Hat Cupcakes
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Prep Time:
50 minutes
Total Time:
1 hour 50 minutes
Indulge in airy cupcakes filled with peanut butter frosting and chocolate coating - a delightful treat for guests.
Ingredients:
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • 1 1/2 cups butter, softened
  • 1 1/2 cups creamy peanut butter
  • 1 jar (7 oz) marshmallow creme
  • 3 cups powdered sugar
  • 3 cups milk chocolate chips (18 oz)
  • 6 tablespoons vegetable or canola oil
Instructions:
  • Preheat the oven to 350°F and line 28 regular-size muffin cups with paper baking cups. In a medium bowl, mix together the flour, baking powder, and salt; set aside.
  • In a large bowl, cream together 1 cup of butter and granulated sugar until light and fluffy using an electric mixer. Add eggs one at a time, beating well after each addition, then mix in 2 teaspoons of vanilla. Gradually add the flour mixture and milk alternately in batches, mixing just until blended. Divide the batter evenly among the muffin cups.
  • Bake for 20-24 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let them cool for 5 minutes, then remove from pans and place on cooling racks. Allow to cool completely for about 30 minutes.
  • In a large bowl, cream together 1 1/2 cups of butter and peanut butter using an electric mixer until smooth. Mix in marshmallow creme. Gradually add powdered sugar on low speed until combined. Stir in 2 teaspoons of vanilla and beat for an additional 3 minutes.
  • Fill a piping bag with frosting using a large round tip. Pipe the frosting onto each cupcake in a circular motion to create a cone shape with a peak in the center. Chill the cupcakes in the refrigerator for at least 45 minutes to allow the frosting to set before dipping them in chocolate coating.
  • In a small saucepan, melt chocolate chips and oil over low heat, stirring occasionally until velvety. Dip the pointed frosting of each cupcake into the chocolate coating until fully covered, allowing any extra chocolate to drip off. Chill in the refrigerator for approximately 5 minutes to firm up the coating.

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