Ingredients

For the Cupcakes:

• 2 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 10 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 3/4 cup whole milk
• 2 cups chopped salted roasted peanuts, plus more for garnish

For the Nougat Frosting:

• 4 cups marshmallow creme (about 2 (7-ounce) jars)*
• 1/2 cup creamy peanut butter
• Pinch of salt

For the Chocolate Frosting:

• 6 ounces milk chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 2 1/2 cups confectioners' sugar
• 1/4 cup whole milk
• 1 stick unsalted butter, softened
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Directions

Notes

From the Test Kitchens: After reading your comments, we corrected a confusing measurement for the fluff topping. For the nougat you need 4 cups fluff (about 1 13-ounce jar or 2 7.5-ounce jars).

Here are additional tips that you may find helpful for successful baking:

Accurate measuring: This is often the cause of a dry or uneven result with when baking. Always use a dry measuring cup for flour. We use the spoon and level method for measuring flour, which avoids over-packing this key ingredient into the cup.

Measuring or working with fluff: Lightly brush or spray the measuring cup with nonstick spray before using. The mixture will be sticky and taffy-like. It's best to work with this ingredient at room temperature.

Oven temp: Make sure you have a good oven thermometer and a working timer. Always check at the low end of the baking range. Over-baking can ruin even the moistest cupcakes.