Description
Delightful chocolate cupcakes filled with creamy peanut butter marshmallow fluff and topped with luscious peanut butter frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup peanut butter marshmallow fluff
- 1 cup powdered sugar
- 1/2 cup peanut butter
- 3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Mix the melted butter, eggs, vanilla extract, and milk until smooth in another bowl.
- Combine the wet and dry ingredients gently until just mixed.
- Fill each cupcake liner halfway with batter, add a dollop of peanut butter marshmallow fluff, and cover with more batter.
- Bake for 18–20 minutes, then test for doneness with a toothpick.
- Beat together the peanut butter and heavy cream for the frosting, then gradually add powdered sugar to achieve desired consistency.
- Once cooled, frost the cupcakes generously and serve.
Notes
To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg