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
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?