Nutty Marshmallow-Topped Chocolate Cupcakes
- Preparation Time : 15 mins | Cooking Time : 18 mins | Makes 24 Servings
Perfect for a party -- serve with ice cold milk.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 260.0 |
| Total Fat | 14.0 g |
| Saturated Fat | 3.0 g |
| Cholestrol | 30.0 mg |
| Sodium | 280.0 mg |
| Total Carbs | 32.0 g |
| Dietary Fiber | 1.0 g |
| Sugars | 21.0 g |
| Protein | 3.0 g |
Ingredients List
- 1 box (18 oz.) chocolate cake mix
- 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 1 cup water
- 3 eggs
- 1/2 cup peanut butter
- 2 jars (7.5 oz. ea.) marshmallow creme
- 1 cup frozen whipped topping, thawed
DIRECTIONS
-
Preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
-
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.
-
Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
-
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.
