Fluffernutter Cupcakes.

Behold the Fluffernutter cupcake. Y'all don't even understand the caliber of greatness here. I saw this recipe on EatLiveRun.com a few weeks ago and I've been looking for an excuse to make them ever since. I never did find a reason so I went ahead and made them anyway.

And it's your lucky day because I'm going to show you exactly how it's done so you too can make them for no apparent reason, other than sabotaging your weight loss plan.

First, you'll need to put on an awesome apron to make yourself feel like a domestic rockstar. Excuse Maple, she's an attention hog.

I made regular yellow cupcakes from a box because I'm lazy. But I figure Dunkin Hines has the whole cake mix thing figured out so why mess with a good thing?

Fill the cupcakes about 2/3 full and bake as directed.

While the cupcakes are baking go ahead and cut mini marshmallows in half. You'll need 4 halves per cupcake. Or 6. Or 8. Or whatever the hell you want.

This would also be a good time to figure out how the heck to use a piping bag the right way. Ya know, with the 'couplers'...whatever those are.

Anyway, when the cupcakes are completely cool, fill the newly assembled piping bag with marshmallow fluff. FYI, in Canada the fluff is found in the ice cream section of the grocery store, not the peanut butter aisle. Go figure.

No cupcake corer needed, just plunge the piping tip right in the cupcake and squeeze the fluff in.

I don't really know where the displaced cupcake goes, but it seems to just vanish. Don't worry if the fluff pokes out a bit on the surface.

Now, it's time for the frosting. In your mixer, with the paddle attachment (not whisk), toss in 7 tablespoons of unsalted butter.

Then add 1 cup of creamy peanut butter.

Dump in a teaspoon on vanilla.

Mix like you've never mixed before. On low.

Slowly add in one cup of icing sugar.

After the sugar is in slowly add heavy whipping cream until you reach perfect fluffiness.

Now load up the delicious peanut butter frosting in another piping bag and swirl it on the cupcakes. Note: this is not a real piping bag and it is not put together correctly. i prefer the ziplock bag approach because I'm cheap like that. 

Before the frosting sets add the previously prepared marshmallows for decoration.

Viola! Fluffernutter perfection.

Gorgeous.

And delicious.

Seriously, the best bite of cupcake I've ever had.

Brace yourself, it's about to get ugly...

Once I got all the cupcakes done I strategically put them away in tupperware so the mutts couldn't get to them. But being the generous people that we are I packed some up for The Canadian to take to his friend John. They needed some sustenance for their bike ride, hence the lovely outfit.

As The Canadian headed down to the basement to get his bike he asked me to step outside and grab the basement key from him when he was done. I was only going to be outside for one second and I was standing right outside the kitchen door. But then he yelled for me to come down to the basement. There was a little panic in his voice so I ran down to the basement.

Where I saw this leak. Awesome.

Which had caused this mini-flood in the basement. Double awesome. The Canadian asked me to go back upstairs and grab my camera so we could document the damage. 

When I got upstairs I found this extremely empty tupperware. Guess what used to be in there? That's right. Hobie managed to eat an entire batch of cupcakes without even knocking the contained off the counter. In five minutes.

Congratulations! You are now the proud owner of a one way trip to the pound!

Copy and Paste-able:

Fluffernutter Cupcakes

 

Make vanilla cupcakes from box mix. Follow directions.

To fill the cupcakes: Fit a piping bag with a round decorating tip. Fill the piping bag with the marshmallow cream. Take a completely cooled cupcakes, insert the tip into the cupcake. Push all the way down to the bottom of the cupcake and squeeze the marshmallow cream into the cupcake. Continue filling all of the cupcakes and set them aside. It's okay if the fluff pops out a bit.

Peanut Butter Frosting

1 cup powdered sugar, sifted

7 Tablespoons unsalted butter, softened

1 cup creamy peanut butter (not the natural kind)

1 teaspoon vanilla extract

1/3 cup heavy whipping cream

To make the peanut butter frosting:  In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter, peanut butter and vanilla extract. Add in the powdered sugar. Mix to combine. Pour in the heavy whipping cream and began mixing on low speed. Then increase the speed to medium high and mix for about 4 minutes.

Finally, put the peanut butter frosting in another piping bag. Swirl the frosting onto the cupcakes. Top with halved marshmallows for decoration. Enjoy!

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Workout: Cardio - 30 minutes, Weights - biceps, shoulders, abs