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1
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.
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2
Whisk the flour, baking powder and salt in a medium bowl.
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3
In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes.
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4
Gradually beat in the melted butter and vanilla.
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5
With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour.
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6
Fold in the peanuts but don't overmix.
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7
Divide the batter evenly among the prepared cups, filling each about halfway.
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8
Bake until a toothpick inserted into a cupcake comes out clean, 20 to 22 minutes.
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9
Let cool in the pans 10 minutes, then transfer to racks to cool completely.
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10
Make the nougat frosting: Beat the marshmallow creme, peanut butter and salt with a mixer until smooth; set aside.
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11
Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute.
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12
Stir, then continue to microwave until melted, 1 to 2 more minutes.
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13
Add the confectioners' sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
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14
Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed.
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15
Garnish with peanuts.
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16
*Recipe retested and changed by Food Network Kitchens.
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17
Photograph by Con Poulos
