Description
Indulge in these moist dark chocolate cupcakes filled with creamy peanut butter marshmallow fluff, perfect for cozy moments with family and friends.
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 cupcake liners.
- Mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until well combined.
- Combine the melted butter, eggs, vanilla extract, and buttermilk in another bowl. Stir gently until mixed.
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing.
- Fill each cupcake liner about halfway with the batter.
- Add a spoonful of peanut butter marshmallow fluff into the center of each cupcake.
- Cover the fluff with more batter until the liners are about 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely in the pan before transferring them to a wire rack.
- Beat together the softened butter, peanut butter, and powdered sugar until creamy. Add milk as needed for your desired consistency.
- Frost the cooled cupcakes generously with the creamy peanut butter frosting. Enjoy!
Notes
For best results, store cupcakes in an airtight container to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 29g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg