Do you know that song “I Was Country” by Barbara Mandrell? I love that song and especially the following lyrics: I remember when no one was lookin’, I was puttin’ peanuts in my Coke.
Yes, m’am. We are a peanuts family. In our Coke bottle, peanut butter sandwiches before bedtime, peanut patties. You name it and we’ve eaten it.
Yesterday I shared my participation in the Texas Peanut Blog Tour put on by the Texas Peanut Producers Board. In that post I gave a hint to today’s recipe.
It comes from a bakery that provided Peanut Butter Cupcakes for the bloggers in our welcome boxes.
Oh. Em. Gee. That frosting. I’m still thinking of it which is why I recreated it.
I made some firemen and my coworker’s very happy with these cupcakes.
Scrumptious is a good word for them. Treat yourself to one soon.
Chocolate Marshmallow Peanut Butter Cupcake
Cupcake Ingredients:
3/4 c unsweetened cocoa powder
1 1/2 c all purpose flour
1 1/2 c sugar
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 c lukewarm water
3/4 c buttermilk
3 Tbsp canola oil
2 tsp vanilla extract
Marshmallow Cream Filling Ingredients:
1/3 c Marshmallow cream
3 Tbsp butter, room temperature
1/2 c powdered sugar
1 tsp clear vanilla extract
Peanut Butter Frosting Ingredients:
1/2 c butter, softened
1 c creamy peanut butter
2-3 c confectioners sugar
3 Tbsp milk
1 tsp vanilla extract
dash of salt
Topping:
Peanuts, crushed
Cupcake Instructions:
Preheat oven to 350 degrees.
Whisk together dry ingredients in a mixing bowl. In a separate large mixing bowl, mix together wet ingredients. Slowly add dry ingredients to wet ingredients and mix together. Batter will be runny.
Place paper liners in two cupcake tins. Fill batter between 1/2 and 2/3 full. Place in the oven and bake for 17-20 minutes, rotating pans once.
Makes 24 cupcakes.
Marshmallow Cream Filling Instructions:
In a medium mixing bowl, add all ingredients. Using an electric mixer, mix together until smooth. Place in a Ziploc bag until ready to use.
Peanut Butter Frosting Instructions:
In a medium mixing bowl, cream together butter and peanut butter. Gradually add in sugar and milk a little at a time. Mix until well combined and creamy. Start with 2 cups and add as needed to get your desired consistency. Add in vanilla extract and salt and mix to combine.
To create cupcakes, create a hole (either using a melon scooper or cupcake baller) in the middle of the cupcake.
Take the Marshmallow Cream Filling and cut a hole at one corner of the Ziploc bag. Fill each cupcake with Marshmallow Cream.
Place Peanut Butter frosting in a pastry bag fitted with a large star tip. Frost cupcakes. Top with crushed peanuts.
The Texas Peanut Producers Board sponsored this blog post – all opinions are my own.
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