Tin Roof Cupcakes

Tin Roof Cupcakes

Tags: Cupcakes, Dessert/Sweets, Snack

  • Prep Time: 20 min
  • Cook Time: 18 min
  • Ready Time: 120 min
  • Yield: 24

Ingredients

CUPCAKES

  • 1 package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 cup peanuts, chopped, divided

FROSTING

  • 3 (1 oz.) squares unsweetened chocolate
  • 3 cups powdered sugar
  • 3/4 cup Crisco® All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 6 to 7 tablespoons milk
  • 1 cup mini marshmallows

Preparation Directions

  • For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners. Beat cake mix, water, oil and eggs in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Stir in 3/4 cup peanuts. Divide evenly into muffin cups.
  • BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
  • HEAT chocolate in small microwave-safe bowl in microwave on HIGH 1 to 2 minutes, stirring occasionally until smooth. Combine melted chocolate, powdered sugar, shortening, vanilla and salt in large bowl. Slowly blend in milk to desired consistency. Beat on high 3 to 5 minutes or until smooth and creamy.
  • For Frosting: PLACE frosting in decorator bag fitted with a decorator tip (4B). Frost cupcakes by starting at outside edge, working in a circular motion to build up frosting moving towards center, creating a swirl effect. Top with marshmallows and remaining peanuts.