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peanut butter hi hat recipeThis little cupcake looks pretty simple doesn’t it?  But do not worry.  It will not disappoint.  It is ridiculous.

peanut butter hi hat recipe

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.

peanut butter hi hat recipeFor 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

peanut butter hi hat recipeCream together the butter and sugar until very light and fluffy, about 5 minutes.

peanut butter hi hat recipeAdd the eggs, one a time until well incorporated.

peanut butter hi hat recipeAdd the vanilla.

peanut butter hi hat recipeWhisk the dry ingredients together in a bowl.  Add the dry ingredients in 3 additions, alternating with the buttermilk.

peanut butter hi hat recipeStarting and ending with the dry ingredients.

peanut butter hi hat recipeFill two lined muffin tins with batter and bake in a preheated 350 degree oven for 18-20 minutes.  Let cool completely.

peanut butter hi hat recipeFor 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

peanut butter hi hat recipeCream together the butter and peanut butter.

peanut butter hi hat recipeAdd the marshmallow creme.

peanut butter hi hat recipeVery 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.

peanut butter hi hat recipeFor the milk chocolate coating:

12 ounces milk chocolate chips
3 Tablespoons vegetable or canola oil

peanut butter hi hat recipeMelt the chocolate chips on top of a double boiler.  Add the vegetable oil.

peanut butter hi hat recipeWhisk until shiny and smooth.

peanut butter hi hat recipeDip the chilled cupcake into the chocolate mixture.

peanut butter hi hat recipeLet the cupcakes harden and keep in the fridge until ready to serve.

peanut butter hi hat recipe

He knows where the good stuff is.  Isn’t he the cutest little helper you have ever seen?

Peanut Butter Hi-Hats

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

  1. Cream together the butter and sugar until very light and fluffy, about 5 minutes.
  2. Add the eggs, one a time until well incorporated.
  3. Add the vanilla.
  4. Whisk the dry ingredients together in a bowl. Add the dry ingredients in 3 additions, alternating with the buttermilk.
  5. Starting and ending with the dry ingredients.
  6. Fill two lined muffin tins with batter and bake in a preheated 350 degree oven for 18-20 minutes. Let cool completely.
  7. Cream together the butter and peanut butter.
  8. Add the marshmallow creme.
  9. 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.
  10. Melt the chocolate chips on top of a double boiler. Add the vegetable oil.
  11. Whisk until shiny and smooth.
  12. Dip the chilled cupcake into the chocolate mixture.
  13. Let the cupcakes harden and keep in the fridge until ready to serve.
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30 Responses to Peanut Butter Hi-Hats

  1. Jen says:

    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.

  2. Oh goodness…these are such adorable little treats! And with a hidden peanut butter layer?! Lady you are a baking genius!!

  3. allyn says:

    looks amazingly delicious. i love peanut butter. must try!

  4. Sue says:

    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!

  5. Tania says:

    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!

  6. Meghan says:

    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!

  7. Oh my goodness – these are really something special! No wonder your little one looks so happy.

    • bakedbree says:

      they are something special… I think that there could be some really good variations in the filling too. A simple vanilla, raspberry, strawberry…

  8. […] Peanut Butter Hi-Hat Cupcake Recipe Posted in peanut butter | Tags: philadelphia area, teaspoons salt […]

  9. Mia says:

    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!!

  10. Dangler says:

    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….

  11. ParkiesMama says:

    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!

  12. corey says:

    What I love even more about these little babies is that they are featured in the Betty Crocker Big Book of Cupcakes! AWESOME!!!

  13. Kristen says:

    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.

  14. Cindy says:

    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!

  15. 2organized says:

    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?

  16. Emily says:

    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♥

  17. […] Butter Hi-Hats August 19, 2010 By bakedbree 29 Comments If you're new here, you may want to subscribe to my RSS feed. Thanks for […]

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