Description
Indulgent dark chocolate cupcakes filled with peanut butter marshmallow fluff and topped with creamy peanut butter frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peanut butter marshmallow fluff
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1–2 tablespoons milk (for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a medium mixing bowl.
- Combine the melted butter, eggs, vanilla extract, and buttermilk in a separate large bowl.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fill each cupcake liner halfway with batter.
- Add a spoonful of peanut butter marshmallow fluff into the center of each liner, then cover with more batter until they are about two-thirds full.
- Bake in the preheated oven for 18-20 minutes.
- Cool the cupcakes in the pan for about 5 minutes before transferring them to a wire rack.
- Beat the softened butter, peanut butter, and powdered sugar together for the frosting.
- Add milk to achieve desired consistency, then frost the cooled cupcakes generously.
Notes
These cupcakes can be made a day in advance. Use a serrated knife for slicing if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg