ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Peanut Butter Hi-Hat Cupcakes

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

CLOSE
 (7) 3 Reviews
+

Share

  • Prep Time 50 min
  • Total Time 1 hr 50 min
  • Servings 28

Ingredients

Cupcakes

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

Frosting

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

Chocolate Coating

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.

EXPERT TIPS

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
560
(
Calories from Fat
290),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
16g,
16%
Trans Fat
1/2g
1/2%
),
Cholesterol
80mg
80%;
Sodium
310mg
310%;
Total Carbohydrate
58g
58%
(Dietary Fiber
1g
1%
  Sugars
43g
43%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
When You Buy ONE Betty Crocker™ Hershey's™, Heath™, Almond Joy™, OR Reese's™ Premium Cupcake, Cookie OR Bar Mix OR Premium
when you buy any TWO BOXES Cheerios™ cereals listed: Frosted Cheerios™ • Apple Cinnamon Cheerios™ • Banana
when you buy ONE BOX Reese’s® Puffs® cereal
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close