Nutty Marshmallow-Topped Chocolate Cupcakes

Nutty Marshmallow-Topped Chocolate Cupcakes

Preparation Time15 mins Cooking Time18 mins Makes 24 cupcakes

Perfect for a party — serve with ice cold milk.

Nutritional Information

Calories

260 (1 cupcake)

Calories from Fat

130 (1 cupcake)

Total Fat

14g (1 cupcake)

Saturated Fat

3g (1 cupcake)

Cholesterol

30mg (1 cupcake)

Sodium

280mg (1 cupcake)

Total Carbs

32g (1 cupcake)

Dietary Fiber

1g (1 cupcake)

Sugars

21g (1 cupcake)

Protein

3g (1 cupcake)

Calcium

4% (1 cupcake)

Iron

6% (1 cupcake)

Ingredients List
  1. 1 box (18 oz.) chocolate cake mix
  2. 1 cup Hellmann's® or Best Foods ® Real Mayonnaise
  3. 1 cup water
  4. 3 eggs
  5. 1/2 cup peanut butter
  6. 2 jars (7.5 oz. ea.) marshmallow creme
  7. 1 cup frozen whipped topping, thawed

Directions

Print

1. Preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.

2. Beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Evenly pour into prepared pans.

3. Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.

4. Meanwhile, whisk peanut butter, marshmallow creme and whipped topping in medium bowl. Frost cupcakes with peanut butter frosting. Decorate, if desired, with chocolate sprinkles or other cake decorations.