Peanut Butter Marshmallow Cupcakes Recipes

PEANUT BUTTER MARSHMALLOW CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a with cupcake liners.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
• Combine the dry ingredients in a separate bowl. Alternate adding half the dry ingredients followed by the half the milk and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
• Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
• Next add the peanut butter and incorporate into the butter, scraping the bowl as needed.
• Slowly add the powdered sugar, 2 cups at a time, adding the heavy cream and vanilla intermittently, mixing on low speed until it's incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
• Lastly, add the marshmallow crème and beat until it's well incorporated. Use a large piping bag fitted with a large open round piping tip to decorate these cupcakes.
• Use a cupcake cupcake corer and take the top half of the center of your cupcakes out.
• Fill your piping bag with marshmallow crème and use the piping bag to fill the centers of the cupcakes.
• Pull the tops off those center pieces you previously removed and plop it back on top of the marshmallow filling.
• Chop the peanuts into small pieces. Hold the cupcake in one hand and fill your other hand with peanuts. Gently press the peanuts into sides of the frosting. Store in an airtight container.

PEANUT BUTTER CAKE WITH MARSHMALLOW FROSTING (OR CUPCAKES)

Steps:

• Cake:.
• Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
• In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
• In separate bowl, whisk together dry ingredients.
• Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
• Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
• Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Frosting:.
• In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
• Frost cake or cupcakes. Sprinkle with chopped peanuts.

NO-BAKE PEANUT BUTTER KISS COOKIES

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.