Peanut Butter Cupcakes with Nougat and Chocolate Glaze

Votes: 1

How to Make - Peanut Butter Cupcakes with Nougat and Chocolate Frosting

Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Serving size: 1 of 30 servings
Calories 357, total fat 18 G., saturated fats 7 G., proteins 6 G., carbohydrates 46 G., fiber 2 G., cholesterol 39 mg, sodium 141 mg, sugar 32 G.

These festive cupcakes combine the salty flavor of peanuts with the chocolate perfectly. The vanilla cupcakes themselves are baked with crushed roasted peanuts added to the batter. Once completely cool, top each cupcake with a simple marshmallow-peanut butter nougat, top with milk chocolate icing, and sprinkle with additional roasted salted peanuts. At the end of the recipe, there are instructions on how to accurately measure the marshmallow cream and flour to ensure soft, airy, and deliciously moist cupcakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

2.5 cups premium flour
2 and 1/4 teaspoons baking powder
0.5 tsp salt
3 large eggs, room temperature
3/4 cup granulated sugar
0.5 cup brown sugar
140 g unsalted butter, melted
1 tbsp vanilla extract
3/4 cup whole milk
2 cups chopped roasted salted peanuts, plus extra for serving

Nougat

4 cups of creamy marshmallows (about 2 jars of 200 g)
0.5 cup creamy peanut butter
A pinch of salt

Chocolate glaze

170 g milk chocolate, chopped
110 g semi-sweet chocolate, chopped
2.5 cups powdered sugar
1/4 cup whole milk
110 g unsalted butter, softened
1 tbsp vanilla extract
0.5 tsp salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, milk chocolate, semi-sweet chocolate, Peanut butter, powdered sugar, marshmallow cream, Peanut

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat to 350°F (175°C). Line two metal muffin tins with paper liners.
Bake cupcakes:

In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes.

Gradually whisk in the melted butter and vanilla extract. Mixing on low speed, add half the flour mixture, then the milk, and then the remaining flour. Add the peanuts, but do not stir too much..
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, 20-22 minutes. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare nougat:

Beat marshmallow fluff, peanut butter, and salt with a mixer until smooth; set aside.
Prepare the chocolate glaze:

Place all the chocolate in a large microwave-safe bowl and heat at 50% power until softened, about 1 minute. Stir, then continue microwaving until the chocolate melts, another 1-2 minutes.
Add sugar, milk, butter, vanilla extract and salt and beat with a mixer until smooth.
Spread nougat on each cupcake, top with chocolate icing, leaving a small border around the nougat. Sprinkle with peanuts.

Accurate measuring

Inaccurate measuring is often the cause of dry baked goods. Always use a dry measuring cup for flour. We spoon flour into the measuring cup and then remove any excess, which prevents the flour from compacting.

How to measure marshmallow fluff

Lightly grease a measuring cup with oil or spray with cooking spray, then spoon the marshmallows into it. They will be sticky and chewy. It's best to work with these ingredients at room temperature.

Oven temperature

Make sure your oven has a good thermometer and a working timer. Always check for doneness using the first number on the recommended time to avoid overbaking and ruining even the moistest cupcakes.