1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup finely chopped salted peanuts
1 tablespoon creamy peanut butter
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
Miniature marshmallows, cut in half*
Red fruit leather or licorice twist
2 brown candy-coated chocolate pieces
Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour, baking powder and cinnamon in bowl; set aside.
Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add eggs and vanilla; continue beating until well mixed. Add half & half alternately with flour mixture, beating well after each addition, until well mixed. Stir in chopped peanuts.
Spoon batter evenly into prepared muffin pan cups. (Cups will be full.) Bake 22-26 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely.
Combine all frosting ingredients except half & half in bowl; beat at low speed until combined. Increase speed to medium; beat, adding enough half & half for desired spreading consistency.
Arrange cupcakes in snake form on large rectangular (at least 18x14 inches) platter so they are touching. Frost over all cupcakes. If desired, squeeze front cupcake to create head shape.
Place candy corn and marshmallows in a zigzag pattern on back to create a stripe. Cut red fruit leather or licorice twist to make forked tongue. Use candy-coated pieces for eyes.
*Substitute candy-coated chocolate pieces.
- A spring loaded ice cream scoop works great for placing batter neatly into paper baking cups.
- For a cute centerpiece, place cupcakes on artificial grass or arrange on brown or black paper shreds (basket filler) around snake.