| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 58 min |
| Inactive: | 10 min |
| Cook: | 22 min |
| Yield: | 24 servings |
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 10 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 3/4 cup whole milk
- 2 cups chopped salted roasted peanuts, plus more for garnish
- 4 cups marshmallow creme (about 2 (7-ounce) jars)*
- 1/2 cup creamy peanut butter
- Pinch of salt
- 6 ounces milk chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 2 1/2 cups confectioners’ sugar
- 1/4 cup whole milk
- 1 stick unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
- In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don’t overmix.
- Divide the batter evenly among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 20 to 22 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
- Make the nougat frosting: Beat the marshmallow creme, peanut butter and salt with a mixer until smooth; set aside. Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes. Add the confectioners’ sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
- Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 447 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 41 g |
| Protein | 8 g |
| Cholesterol | 49 mg |
| Sodium | 176 mg |
Reviews
This recipe was a disaster.
A friend of mine gave me this recipe.
I own and operate a B&B.
I just made this recipe for guests tomorrow and followed it to a T.
Both icings slid off down the sides of the cupcakes and was a huge mess.
This wasted my time and money to try this recipe.
Please, do not try this recipe,… you will end up throwing it out in the trash.
A friend of mine gave me this recipe.
I own and operate a B&B.
I just made this recipe for guests tomorrow and followed it to a T.
Both icings slid off down the sides of the cupcakes and was a huge mess.
This wasted my time and money to try this recipe.
Please, do not try this recipe,… you will end up throwing it out in the trash.
The cake part of the cupcake is a little dry and “cakey” but some people like that. It’s the second time I make these cupcakes, for some reason I was in the mood for cakey cupcakes! The first time I made them, the dough filled only 18 cups when filled to 2/3 of the cups. But this way the cake rose above the rim of each cup, and the peanut butter nougat spilled over.
So this time I filled the dough into 24 cups (only about 1/2 full of each paper cup so that when the cake rose it didn’t fill the cup. This way when filling the nougat it stayed within the rims of the paper cups. I tried Nutella instead of peanut butter, and it was also delicious. I only used 1 jar of the 7oz marshmallow creme with 1 cup peanut butter (or in my case Nutella. I also used Betty Crocker’s dark chocolate frosting, which saved me some time from making the second layer of chocolate frosting.
So this time I filled the dough into 24 cups (only about 1/2 full of each paper cup so that when the cake rose it didn’t fill the cup. This way when filling the nougat it stayed within the rims of the paper cups. I tried Nutella instead of peanut butter, and it was also delicious. I only used 1 jar of the 7oz marshmallow creme with 1 cup peanut butter (or in my case Nutella. I also used Betty Crocker’s dark chocolate frosting, which saved me some time from making the second layer of chocolate frosting.
I had the same terrible experience as most of the reviewers. The flavors were terrific but the nougat slid off the cupcake and made a mess. The cupcakes were very dry. I wish I had looked up the recipe on here before making it from the mag. I also made 1/2 the nougat and it was plenty!!! If I make them again I will use a different cupcake recipe and try to trouble shoot the sliding nougat!!!
the frosting was the worst, I almost broke my kitchen aide mixer. I have learned to read the reviews before trying something new.
The batter was easy and the cupcakes came out perfect, fluffy and tasty and not too sweet. I have to say, I made 12 cupcakes with this batter…:! The marshmallow peanutbutter frosting was also delicious, but I sprinkled some smarties on top and some additional peanutbutter. yuuuuuuuuuuuuuum. thanks foodnetwork kitchen people :
I loved these cupcakes. Although they took a bit longer to make than other cupcakes, it was worth the time.
Unlike other reviews I’ve read, I did not find that the cupcake was dry or tasteless. My cupcakes had a caramel flavor and I loved the crunch of the peanuts. If you make them, definitely let them cool completely before putting on the nougat and the frosting. That may be why others found that the nougat and frosting didn’t stay onto the cupcake.
As far as the nougat, I mixed it and waited a little bit to put it on top of the cupcakes. However, in hindsight, I shouldn’t have waited because it was sticky and difficult to get off of the spoon. But – who said making cupcakes is a clean business, huh? 😀 I just kept right on and put a good-sized dollop on top of each.
The buttercream was rich and creamy. I swirled that on top of the nougat and topped it with some chopped up peanuts.
SUCCESS! Everyone loved them and, even though I’m not a huge chocolate fan, so did I! I will definitely make these again.
Unlike other reviews I’ve read, I did not find that the cupcake was dry or tasteless. My cupcakes had a caramel flavor and I loved the crunch of the peanuts. If you make them, definitely let them cool completely before putting on the nougat and the frosting. That may be why others found that the nougat and frosting didn’t stay onto the cupcake.
As far as the nougat, I mixed it and waited a little bit to put it on top of the cupcakes. However, in hindsight, I shouldn’t have waited because it was sticky and difficult to get off of the spoon. But – who said making cupcakes is a clean business, huh? 😀 I just kept right on and put a good-sized dollop on top of each.
The buttercream was rich and creamy. I swirled that on top of the nougat and topped it with some chopped up peanuts.
SUCCESS! Everyone loved them and, even though I’m not a huge chocolate fan, so did I! I will definitely make these again.
Absolutely awful. Messy nougat ( I used the recipe from the Food Network Magazine before it was corrected)! The nougat slid off the cupcakes and all over the counter. The cupcakes are dry and tasteless. Very disappointing to spend so much money on a recipe and have it be such a disater!
I made the mistake of making the cupcakes before reading reviews. Unfortunately many of the previous reviews were accurate regarding the cupackes be so dry! I followed the recipe exactly and they were very, very dry. I modified the peanut nougat layer based on prior reviews. I used 4 oz heavy cream and 8 oz peanut butter chips to make a ganache, and then I mixed that with about half a small jar of marshmallow creme. This made the perfect amount for 2 dozen cupcakes. I made the chocolate frosting per the recipe and it was very good.
Like some others here, I wish I had read the reviews before wasting so much time and $$ on making this recipe. And like most everyone else here, I had the same results: very dry cake, nougat that wouldn’t stay put and frosting that followed the nougat. I let these cupcakes cool for 3 hours so I know they weren’t too warm when the nougat was applied. And why so much nougat and frosting?? I had half a bowl of each left over! Did anyone at the magazine actually test this recipe before they styled the photo shoot? The magazine owes its readers a re-test of this recipe and/or an analysis of why such a miserable failure across all regions of the country – it was not weather or humidity-related or novice-baker related.
These cupcakes were a complete mess! The cake was dry, the marshmallow frosting ran off the cupcakes which in turn caused the chocolate to separate and run as well. I made the mistake of offering to bake these for a birthday celebration at work, the night before. After spending 2 hrs trying to salvage these cupcakes, I went to the store and bought a cake for the celebration instead. My coworkers did get a kick out of the pictures of the disastrous cupcakes though.