Chocolate Fluffernutter Cupcakes
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 
These Chocolate Fluffernutter Cupcakes begin with a milk chocolate cupcake base, are stuffed with marshmallows, and are topped with sweet homemade peanut butter frosting! The choc-o-holic’s must have dessert!
Course: Dessert
Cuisine: American
Keyword: Chocolate Fluffernutter Cupcakes
Servings: 12 Chocolate Fluffernutter Cupcakes
Author: A Latte Food
Ingredients
Cake
  • 1/2 cup butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 3 oz milk chocolate, melted
  • 3/4 cup 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 cup brown sugar
  • 1 tsp vanilla extract
  • 1/3 cup greek yogurt or sour cream, room temp
  • 1/2 cup heavy cream, room temp
  • 2 Tbsp warm brewed coffee
Peanut Butter Frosting
  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 2-3 cups powdered sugar, depending upon your desired frosting consistency
  • 3-4 Tbsp heavy cream
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
Filling & Drizzle
  • 1/2 cup mini marshmallows
  • 1/4 cup milk chocolate chips, melted
Instructions
Cake
  1. Preheat oven to 350.
  2. In a mixer, cream butter until light and fluffy.
  3. 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.
  4. In a smaller bowl, combine eggs, brown sugar, and vanilla extract. Once mixed, add to the butter/chocolate mixture and mix together.
  5. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
  6. Lastly, in small bowl, combine the heavy cream, greek yogurt, and coffee.
  7. Alternately, add the flour and milk mixture to the butter mixture. Stir until just combined.
  8. Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.
Frosting
  1. Beat butter and peanut butter until light and fluffy. Add in vanilla and salt. Beat together.
  2. 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.
  3. 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).
Filling and Drizzle
  1. 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).
  2. 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.
  3. Enjoy!