Miniature Fluffernutter Cupcakes—My New Favorite Treat!

I was introduced to bulk marshmallow bits (think Lucky Charms) by Lisa, my lovely coworker when I was at Food Network Magazine. She used them to fill clear glass ornaments  for a Christmas DIY project. I was obsessed with her discovery! In fact, as a parting gift she gave me a big ol' bag of the marshmallow bits from this brilliant online store to play with.

I've been waiting to use these until the perfect idea sprang to mind. Last night it came to me: Fluffernutter cupcakes! (Fluffernutter = peanut butter + marshmallow flavor combo, incase you're unfamiliar.) The base is a simple peanut butter cake recipe. To make assembly super-easy, I just used Fluff as the frosting, then rolled each cupcake in the mini marshmallow bits. The result is an adorable little snack that tastes like a sweet Fluffernutter sandwich with a great crunch from the bits! I could eat these all day...

MINIATURE PEANUT BUTTER CUPCAKES

(recipe adapted from Martha Stewart)

MAKES: about 4 dozen mini cupcakes or 2 dozen regular

1 3/4 cups all-purpose flour

3/4 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 sticks unsalted butter, at room temperature

1 1/3 cups sugar

2/3 cup natural, creamy peanut butter

3 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1. Line mini muffin tins with paper liners. Preheat the oven to 350˚. Whisk the flour, baking powder, salt and baking soda in a bowl; set aside. 

2. Beat the butter and sugar with a mixer on medium speed until light and fluffy. Beat in the peanut butter until combined. Add the eggs, one at a time, beating well after each addition. Alternate adding the flour mixture and sour cream in a few additions, scraping down the bowl as needed. Beat in the vanilla. 

3. Divide the batter among the prepared muffin cups, filling each about halfway. Bake until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool completely on wire racks. 

4. To assemble, spread marshmallow Fluff on each cupcake for frosting. Roll in mini marshmallow bits. 

(Keep in mind: Marshmallow Fluff oozes over time, so frost these right before serving—it takes a few minutes)