Peanut Butter Hi Hat Cupcakes Recipes

PEANUT BUTTER HI-HAT CUPCAKES

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.

PEANUT BUTTER HI-HAT COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until well blended. Beat in the egg and vanilla.
• In a separate bowl, combine the flour, baking powder, and salt; stir into creamed mixture.
• Scoop dough into balls. (I used a 3-tablespoon scoop.) Place cookies 2 inches apart onto ungreased cookie sheets. Gently press each ball of dough with the bottom of a glass to slightly flatten. (Note: Dip the bottom of the glass in confectioners' sugar if glass is sticking to dough.)
• Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Do not overbake!
• Cool completely on a cooling rack, about 45 minutes.
• In a large bowl, use a hand mixer on low speed to beat the confectioners' sugar, butter, peanut butter, heavy cream, vanilla, and salt.
• Increase the speed to high and beat until light and fluffy.
• Place frosting in piping bag fitted with tip.
• On top of each cooled cookie, pipe frosting in a tall swirl, getting as much height as possible. Place frosted cookies in the refrigerator while making chocolate coating, about 15 minutes.
• In a small microwavable bowl, microwave chocolate chips and oil uncovered, on high, for 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth.
• Dip the cone-shaped frosted cookies into the chocolate coating to coat most of the frosting, letting excess chocolate drip off. Let the chocolate set (about 15 minutes) before serving.