Chocolate Cup Cakes with Fluffy Peanut Butter Marshmallow Frosti
Indulge in a decadent treat with these Chocolate Cupcakes topped with Fluffy Peanut Butter Marshmallow Frosting—a luscious combination that will delight your taste buds. Rich cocoa creates a moist, chocolatey base, enhanced by the subtle depth of brewed coffee for an irresistible flavor. The peanut butter marshmallow frosting is the true star, blending creamy peanut butter, velvety marshmallow creme, and just the right amount of sweetness for a light, whipped finish. Perfect for parties, celebrations, or an afternoon pick-me-up, these cupcakes are a show-stopping dessert that's easy to make and impossible to resist. Elevate your baking game with this heavenly pairing of chocolate and peanut butter.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.25 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 0.5 cups Hot water or brewed coffee
- 0.5 cups Unsalted butter, softened
- 0.75 cups Creamy peanut butter
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 jar (7 ounces) Marshmallow creme
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Slowly pour in the buttermilk and mix until smooth.
Stir in the hot water or brewed coffee to create a thin batter. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter and peanut butter together in a large bowl until smooth and fluffy.
Add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and marshmallow creme. Mix until just combined.
Add the heavy cream and beat the frosting on high speed for 1-2 minutes, until it becomes light and fluffy.
Once the cupcakes are completely cool, frost them generously with the peanut butter marshmallow frosting.
Serve and enjoy your Chocolate Cupcakes with Fluffy Peanut Butter Marshmallow Frosting!
Nutrition Facts
Calories |
6850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.1 g | 427% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 965.4 g | 351% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 714.5 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 570 mg | 44% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
