Chocolate Fluffernutter Cupcakes

Most people don’t really put peanut butter and marshmallow together, but when you do….WATCH OUT! This is a 100% guaranteed belt buster

 

Heat oven to 350*

Grease or line muffin pan with cupcake liners.

Cake Ingredients:

• 3/4 cup all purpose flour
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract

Step 1-In medium bowl, whisk flour, cocoa, baking powder, and salt until combined; set aside.

Step 2- In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth.

Step 3- Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.

Step 4- Frost once all cupcakes are cooled.

Frosting Ingredients:

• 1 cup marshmallow creme
• 1/2 cup peanut butter
• 1/3 cup butter or margarine, softened
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/3 cup confectioners’ sugar
• 2 tablespoons milk

Step 1-In small bowl with mixer at low speed, combine marshmallow creme, peanut butter and butter until blended. Increase speed to medium.

Step 2-Beat in confectioners’ sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla.

 

For stiffer frosting, add more confectioners’ sugar a tablespoon at a time.

About these ads