Chocolate Fluffernutter Cupcakes: Milk chocolate cupcakes stuffed with marshmallows and topped with peanut butter frosting gives dessert a new meaning. Practically impossible to resist.
Listening to: Vance Joy
Snack of choice: Gardettos (I used to buy the snack sized package almost everyday in elementary school–they’re addicting!)
Warning: this dessert is for chocolate peanut butter fanatics. And, I make no guarantees you won’t become a cupcake addict, like me.
Hi, my name is Michelle and I have an obsession with cupcakes.
I have this quirk where I have to try a cupcake from any cupcakery I stumble across. It’s a pretty unhealthy habit–in more ways than one.
I read somewhere that cupcakeries were on the way out, but I don’t believe it for a second. If they do, I will be in serious mourning because a shopping trip just isn’t complete without a stop for a coffee and a cupcake.
It’d be a real tragedy.
But, I guess if the worst did happen and suddenly cupcakeries were a thing of the past, I would still have the option of making them at home whenever my heart desired. And my heart desired these chocolate fluffernutter cupcakes.
In my opinion, these are better though, because it’s in cupcake form. And for some reason, cupcakes make me smile. I think I just love the fact so many flavors can be packed into one compact dessert. It’s genius. Pure brilliance, I tell you.
And these will satisfy any chocolate craving since they are heavy on the chocolate flavor and complemented with the peanut butter frosting, which tastes like a buckeye truffle.
The moral of the story? These are GOOD.
In my other cupcake recipes, I usually use a mixture of both oil and butter. I prefer the texture the combination gives the cake. However, this cupcake recipe uses all brown sugar, which adds more moisture to the cake and compensates for the oil. So, you begin with a butter base.
After creaming the butter, in a small bowl, combine brown sugar, eggs, and vanilla. Add to the butter mix and whip it all together until it seems completely mixed. As most bakers will say, you want to be careful not to over mix cake batter, which I agree with. However, that refers to the point in the recipe when you add in the dry and wet ingredients. When it’s the butter, sugar, egg mix, feel free to whip that ’til your heart is content.
Once it’s creamed, alternately add in the dry ingredients (flour, baking soda, baking powder, salt, cocoa powder) and the wet (Greek yogurt, heavy cream, and coffee), mixing briefly after each addition. At the end, mix lightly until just incorporated. And, don’t worry, as I’ve mentioned before, the use of coffee is for the purpose of deepening the chocolate flavor rather than giving it a coffee taste.
Spoon the batter 3/4 of the way full in a muffin tin, and bake at 350 for 18-20 minutes or until a cake tester comes out clean.
One last thing, it’s extremely important to use room temperature ingredients. I used to ignore this step because I thought it unnecessarily time-consuming, but as I grew more interested in baking, I realized how important it is to use room temperature ingredients. Room temperature ingredients bond together, creating lighter, fluffy cakes. Cold ingredients shock the batter and create dense, often flat and hard cakes.
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- 1/2 c butter, softened
- 1/2 c unsweetened cocoa powder
- 3 oz milk chocolate, melted
- 3/4 c flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp espresso powder
- 2 large eggs, at room temperature
- 3/4 c brown sugar
- 1 tsp vanilla extract
- 1/4 c greek yogurt or sour cream, room temp
- 1/2 c heavy cream, room temp
- 2 Tbsp warm brewed coffee
- 1/2 c butter, softened
- 1 c creamy peanut butter
- 2-3 c powdered sugar, depending upon your desired frosting consistency
- 3-4 Tbsp heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 c mini marshmallows
- 1/4 c milk chocolate chips, melted
- Preheat oven to 350.
- In a mixer, cream butter until light and fluffy.
- In the microwave or in a double broiler, melt the 3 oz of chocolate until smooth. Sprinkle in the espresso powder and add to the butter; mix until combined.
- In a smaller bowl, combine eggs, brown sugar, and vanilla extract. Once mixed, add to the butter/chocolate mixture and mix together.
- In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
- Lastly, in small bowl, combine the heavy cream, greek yogurt, and coffee.
- Alternately, add the flour and milk mixture to the butter mixture. Stir until just combined.
- Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.
- Beat butter and peanut butter until light and fluffy. Add in vanilla and salt. Beat together.
- A cup at a time, slowly add in powdered sugar. I used about 2 1/4 cups, but use as little or as much as you want to reach your desired frosting taste/consistency.
- Similarly, add in heavy cream a Tbsp at a time until your frosting has reached your desired consistency (the heavy cream gives the frosting a smooth finish, and the more you beat the frosting with the heavy cream, the fluffier the frosting is).
- With a knife, cut a small hole in the center of each cupcake, about a 1/4 of the way down into the cupcake. Place 3-4 marshmallows inside. Cover with frosting (a great way to use the extra cake is to make cake balls).
- For the drizzle, melt the chocolate until it is smooth. In a plastic bag with the tip cut off (a makeshift piping bag) drizzle the chocolate over the frosting.