Fluffer Nutter Cupcakes

For Mother's Day my hubby made me an awesome breakfast of pancakes with fresh strawberries and whipped cream. Like most men, my hubby is the master of breakfast....but not so much a dessert kind of guy. I knew that, so on Saturday I decided to make some yummy cupcakes for our Mother's Day dessert. I came across this recipe and I was hooked as soon as I saw the peanut butter/marshmallow fluff combo! I've also been wanting to try the fun chocolate dipped technique since I saw these Hi-Hat Cupcakes made by none other than Martha Stewart. Please don't compare mine to her's because I obviously need to work on my piping skills:)

Now before we get to the recipe, do you see those awesomely beautiful cupcake wrappers? I picked them up at Winn-Dixie {while on a twenty minute quest to find marshmallow fluff which they were sold out of}. They are Reynold's brand cupcake holders that are lined with foil. Do you see how pretty they still after I baked my cupcakes? The usual paper cupcake wrappers fade and get kind of greasy...not these! They stayed pretty! And you can even use them without a cupcake pan because they are lined with foil! They were a little more expensive than the normal paper cup, but so worth it for that pretty wrapper:)

Fluffer Nutter Cupcakes
This recipe is adapted from one I found at parenting.com.
It is from the Betty Crocker's The Big Book of Cupcakes and they are called Peanut Butter Cupcakes.

Cupcakes

• 3 cups AP  flour sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt1cup butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2teaspoons vanilla
• 3/4cup milk

Frosting

• 1 1/2cups butter, softened
• 1 1/2cups creamy peanut butter
• 1 jar (7 oz) marshmallow creme
• 3 cups powdered sugar
• 2 teaspoons vanilla

Chocolate Coating

• 3 cups chocolate candy melts

Heat oven to 350°F. Place baking cups in 28 regular-size muffin cups. Sift together flour, baking powder and salt; set aside.

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. Add 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, beginning and ending with the flour mixture.  Beat just until blended. Divide batter evenly among muffin cups.

Bake 20 to 24 minutes. Cool 5 minutes. Place on cooling racks. Cool completely, about 30 minutes.

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.

Add frosting into decorating bag fitted with large round tip {I used a large ziploc bag and it worked okay, but I think a really icing bag would work better}. 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.

Microwave your chocolate candy melts until smooth. Dip frosting on each cupcake into chocolate coating to coat frosting completely, letting excess chocolate drip off. Refrigerate to set coating, about 5 minutes.

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In case you missed it yesterday, I shared a SUPER fun tutorial on how to make Sidewalk Chalk Paint at Positively Splendid as part of the Summer Survival Guide. Head over and check it out!