PEANUT BUTTER HI-HAT CUPCAKES

Peanut Butter Hi-Hat Cupcakes image

Surprise your guests with these light and fluffy cupcakes layered with peanut butter frosting and coated with chocolate - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 28

Number Of Ingredients 15

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
2 teaspoons vanilla
3 cups milk chocolate chips (18 oz)
6 tablespoons vegetable or canola oil

Steps:

Heat oven to 350°F. Place paper baking cups in 28 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
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. 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.
Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
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. Add 2 teaspoons vanilla; beat 3 minutes longer.
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.
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.

Nutrition Facts : Calories 560, Carbohydrate 58 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Cupcake, Sodium 310 mg, Sugar 43 g, TransFat 1/2 g