This little cupcake looks pretty simple doesn’t it? But do not worry. It will not disappoint. It is ridiculous.
I was invited to submit a cupcake recipe for a cookbook and I needed to come up with something different and fun. I racked my brain and all of the sudden it hit me. Peanut Butter Kandy Kakes. If you are from the Northeast or the Philadelphia area, you know exactly what I am talking about. They are these little sponge cakes, with a layer of peanut butter filling, and then covered with a milk chocolate coating. They are delicious. Even better frozen if you ask me.
I took the components of the Peanut Butter Kandy Kake and made this little creation. I made a simple yellow buttermilk cake that is a perfect base for the rich and peanut buttery filling. The peanut butter filling is sweet, light, and fluffy. The milk chocolate coating just takes it over the edge.
For the cake:
1 cup butter softened
2 cups sugar
1 1/4 teaspoons vanilla
4 eggs
3 cups sifted cake flour
1 Tablespoon baking powder
1/2 teaspoons salt
1 cup buttermilk
Cream together the butter and sugar until very light and fluffy, about 5 minutes.
Add the eggs, one a time until well incorporated.
Add the vanilla.
Whisk the dry ingredients together in a bowl. Add the dry ingredients in 3 additions, alternating with the buttermilk.
Starting and ending with the dry ingredients.
Fill two lined muffin tins with batter and bake in a preheated 350 degree oven for 18-20 minutes. Let cool completely.
For the peanut butter filling:
1 1/2 cups room temperature butter
1 1/2 cups creamy peanut butter
1 1/2 cups marshmallow creme
3 cups confectioners sugar
4 Tablespoons milk
1 teaspoon vanilla
Cream together the butter and peanut butter.
Add the marshmallow creme.
Very slowly, add the sugar. Beat until light and fluffy. Add the vanilla. Add enough milk to get a nice piping consistency. I used a large round tip to pipe a beehive onto the cupcakes. Chill the frosted cupcakes until you are ready to dip in the chocolate coating.
For the milk chocolate coating:
12 ounces milk chocolate chips
3 Tablespoons vegetable or canola oil
Melt the chocolate chips on top of a double boiler. Add the vegetable oil.
Whisk until shiny and smooth.
Dip the chilled cupcake into the chocolate mixture.
Let the cupcakes harden and keep in the fridge until ready to serve.
He knows where the good stuff is. Isn’t he the cutest little helper you have ever seen?
Ingredients
- For the cake:
- 1 cup butter softened
- 2 cups sugar
- 1 1/4 teaspoons vanilla
- 4 eggs
- 3 cups sifted cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoons salt
- 1 cup buttermilk
- For the peanut butter filling:
- 1 1/2 cups room temperature butter
- 1 1/2 cups creamy peanut butter
- 1 1/2 cups marshmallow creme
- 3 cups confectioners sugar
- 4 Tablespoons milk
- 1 teaspoon vanilla
- For the milk chocolate coating:
- 12 ounces milk chocolate chips
- 3 Tablespoons vegetable or canola oil
Instructions
- Cream together the butter and sugar until very light and fluffy, about 5 minutes.
- Add the eggs, one a time until well incorporated.
- Add the vanilla.
- Whisk the dry ingredients together in a bowl. Add the dry ingredients in 3 additions, alternating with the buttermilk.
- Starting and ending with the dry ingredients.
- Fill two lined muffin tins with batter and bake in a preheated 350 degree oven for 18-20 minutes. Let cool completely.
- Cream together the butter and peanut butter.
- Add the marshmallow creme.
- Very slowly, add the sugar. Beat until light and fluffy. Add the vanilla. Add enough milk to get a nice piping consistency. I used a large round tip to pipe a beehive onto the cupcakes. Chill the frosted cupcakes until you are ready to dip in the chocolate coating.
- Melt the chocolate chips on top of a double boiler. Add the vegetable oil.
- Whisk until shiny and smooth.
- Dip the chilled cupcake into the chocolate mixture.
- Let the cupcakes harden and keep in the fridge until ready to serve.
I am Bree. I love to cook. Even more than I love to take pictures.
Oh my sweet heavens…these looks sooo divine. My son is allergic to peanut butter so we don’t usually make any treats with it, but I think I may have to indulge when he is at school & save these for the grown ups. Wow.
I bet these would be great with almond butter too…
Oh goodness…these are such adorable little treats! And with a hidden peanut butter layer?! Lady you are a baking genius!!
Hardly a genius, but a girl that likes a sweet treat!
looks amazingly delicious. i love peanut butter. must try!
they are fun to make too.
I so can’t wait to make these — we just ran out of our last box of imported Kandy Kakes from a visit back home to Philly earlier this summer! Thank you for these — they will be a big hit!
OH MY!!!! I am a terrible baker but I will need to show these to Brandon. PS. Love the pics of the little one just watching the process!
they are pretty crazy. Clay knows where the good stuff is.
I’m pretty sure I would just eat that peanut butter filling with a spoon and nix the rest of the cake… then again, the whole thing as a package does look tempting. Must try this weekend!
the peanut butter filling is sinful. I don’t blame you. Hope that they turn out awesome for you.
Oh my goodness – these are really something special! No wonder your little one looks so happy.
they are something special… I think that there could be some really good variations in the filling too. A simple vanilla, raspberry, strawberry…
[...] Peanut Butter Hi-Hat Cupcake Recipe Posted in peanut butter | Tags: philadelphia area, teaspoons salt [...]
These little pieces of heaven are in the oven now! This is my first time using cake flour and I am AMAZED at how light and fluffy the batter turned out!!
I am so glad that you made them. Yes, cake flour is super light a fluffy and makes a light little cake.
Mmmkay. I get the PB craving approximately twice each year, and I have it now. These little babies are all I can think about! I may have to break down & whip them on up. Oy….
they are worth the extra time on the treadmill.
This looks so good!
I have a completely unrelated question, though…What kind of camera and/or lens do you use? I love the pictures, they came out great!
you can read about my gear and set up in the photography tab at the top of the page.
What I love even more about these little babies is that they are featured in the Betty Crocker Big Book of Cupcakes! AWESOME!!!
lol… thanks for the promotion. I should hire you to be my personal cheerleader. xoxo.
Hi hi Bree. I have not made these but I just had to comment that I bought the big book of cupcakes by Betty Crocker and I saw thar you contributed a couple of recipes including this one and I think that is awesome!! Just wanted to say congrats and I look forward to making these but more so your almond cupcaks. Keep up the great work.
Thank you! It was a thrill to see my recipes in that cookbook!
I made these as mini’s for a friends benefit dinner. They were quite easy to make and very very tasty. Thanks for the recipe!
How cute would these be as minis??
I made these for a church bake sale and they were wiped out during the first mass. I was thinking of making chocolate black forest cupcakes using my mom’s recipe which includes cherry pie-filling in the cupcake mix and thought I spread the cherry-ness up into the marshmallow filling. I see you mention other flavors in a previous post. Would you just substitute 1 1/2 cups of cherry pie filling for the 1 1/2 cups of peanut butter?
I’d try it. The worst thing that can happen is that it doesn’t work, right?
I am from the Philly area and i know EXACTLY what your talking about! Tastykake Peanut Butter Kandy Kakes are the best! I eat them frozen as well as all the other Tastykake products we buy hahaha anyway just wanted to say I wish they would go nationwide because there is no other brand of supermarket baked goods that I buy, none of them come even close to Tastykake. And trust me, we prefer the homemade stuff but tastykakes are still amazing♥
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