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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 28
Number Of Ingredients 15
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
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
HI-HAT CUPCAKES
These silly sweets take their name seriously; from the book, Cupcakes!. Make these Hi-Hat Cupcakes for your next party and even the most discerning of palettes will be delighted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
- Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
- Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
- Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
- Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
- Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
- Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
- Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
- Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
More about "peanut butter hi hat cupcakes recipes"
PEANUT BUTTER HIGH HAT CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
Reviews 15Category CupcakesServings 28Estimated Reading Time 6 mins
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well to combine and scraping down the bowl as needed. Add in vanilla extract.
CHOCOLATE PEANUT BUTTER HI-HAT CUPCAKES - MY COUNTRY …
From mycountrytable.com
Servings 12Estimated Reading Time 5 minsCategory CupcakesTotal Time 50 mins
- Combine the sugar, egg whites and salt in the bowl of a stand mixer. Mix for about 30 seconds on medium speed. The mixture will look frothy. Place the mixing bowl over a pan of simmering water. Slowly whisk the mixture until it reaches 160 degrees on an instant-read thermometer, (about one minute), remove from heat and replace the bowl on the mixer stand. Using the whisk attachment, whisk the mixture on medium-high speed until the mixture becomes thick like whipped cream from a can, but not stiff.
- Melt the chocolate in a small bowl and add the oil. Blend until smooth. Holding the bottom of each cupcake, dip the peanut butter buttercream into the chocolate and turn the cupcake to coat most of the buttercream. Lift cupcake from chocolate and slowly turn the cupcake while allowing the excess chocolate to drip off. Place each cupcake upright in a cupcake holder/tray. The chocolate will set up within one minute.
HI-HAT CUPCAKES WITH RECIPE AND VIDEO - CUPCAKE PROJECT
From cupcakeproject.com
5/5 (13)Calories 334 per servingCategory Dessert
PEANUT BUTTER HI-HAT CUPCAKES - CUPCAKE DAILY BLOG
From thecupcakedailyblog.com
PEANUT BUTTER CUPCAKES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEANUT BUTTER CUPCAKES - MOIST AND LIGHT WITH PEANUT …
From cupcakeproject.com
PEANUT BUTTER HI-HAT CUPCAKES RECIPE - EVERYDAY DISHES
From everydaydishes.com
BUCKEYE CUPCAKES {CHOCOLATE DIPPED HI HAT CUPCAKE …
From tastesoflizzyt.com
HI-HAT CUPCAKES - VEGAN CARAMEL FILLED! - SCHOOL NIGHT VEGAN
From schoolnightvegan.com
PEANUT BUTTER HI HAT CUPCAKES FOOD - HOME AND RECIPE
From homeandrecipe.com
CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE HI HAT CUPCAKES WITH PEANUT BUTTER BUTTERCREAM
From deliciousnotgorgeous.com
PEANUT BUTTER HI-HAT COOKIES - I AM BAKER
From iambaker.net
CHOCOLATE PEANUT BUTTER HI-HAT CUPCAKES - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
HOW TO MAKE PEANUT BUTTER HI-HAT CUPCAKES - YOUTUBE
From youtube.com
WEEK 20: SURPRISE INSIDE - PEANUT BUTTER HI-HAT CUPCAKES
From reddit.com
HI-HAT PEANUT BUTTER CUPCAKES - THATBAKEBLOG
From thatbakeblog.com
PEANUT BUTTER HI-HAT CUPCAKES | RECIPE CART
From getrecipecart.com
PEANUT BUTTER HI-HAT CUPCAKES RECIPE | RECIPES.NET
From recipes.net
PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS - FIT FOODIE FINDS
From fitfoodiefinds.com
KETO PEANUT BUTTER HI-HAT CUPCAKES - INSPECTOR GORGEOUS
From inspectorgorgeous.com
You'll also love