This Dark Chocolate Cupcakes with Peanut Butter Marshmallow Fluff comes together in about 30 minutes and is all about that simple baking approach for a quick and easy dessert that your family will love! These cupcakes are the perfect treat for any occasion, whether you’re celebrating or just looking to satisfy a sweet tooth. You can easily switch up the ingredients to suit your taste or use it as a ‘clean out the pantry’ opportunity to get rid of leftovers and odds and ends!
Ingredient Breakdown
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup peanut butter marshmallow fluff
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk
Let’s Get Cooking!
How to Make Dark Chocolate Cupcakes with Peanut Butter Marshmallow Fluff
Preheat your oven: First things first: Preheat the oven to 350°F (175°C) and line your cupcake pan with liners, this is where the magic will happen!
Mix dry ingredients: In a big mixing bowl, whisk together your flour, cocoa powder, sugar, baking powder, baking soda, and salt. Just give them a good stir until they’re all mixed together!
Combine wet ingredients: Now, in another bowl, whisk together the melted butter, eggs, vanilla extract, and milk. You’ll want everything nice and smooth, so take your time with this step.
Mix the wet and dry: Combine the two bowls together, stirring gently until just mixed. Don’t overmix! A few lumps are totally okay.
Fill the liners: Fill your cupcake liners halfway with the batter, then add about a teaspoon of peanut butter marshmallow fluff into each one. Top it off with more batter to fill the liners about 2/3 full. This will give your cupcakes that swirly effect!
Bake: Pop your cupcake tray into the oven and bake for about 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Those delicious scents will be wafting through your home!
Cool down: Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Make the frosting: For the frosting, simply beat together the peanut butter and powdered sugar, adding in milk slowly until you reach your desired creamy consistency.
Frost those cupcakes: Once your cupcakes are cool, go ahead and frost them generously with your peanut butter frosting. You could even add a dollop of marshmallow fluff on top for an extra treat!
Why This Recipe Is My Go-To
I whip these up whenever I’m in need of a quick dessert, like seriously, this is my go-to recipe! Whether it’s a last-minute birthday celebration or a cozy evening at home, they never fail to impress. I’m a real sucker for anything chocolate-peanut butter, and these cupcakes are SO good that I can’t resist. Plus, you can use whatever you’ve got on hand, making it versatile for any pantry situation.
If you loved these Dark Chocolate Cupcakes with Peanut Butter Marshmallow Fluff, be sure to check out my Strawberry Crunch Cupcakes, my Chocolate Coffee Cream Cupcakes, or my Easy Orange Cupcakes!
Why This Recipe Works
Quick & Easy
These cupcakes come together in under 30 minutes, making them perfect for busy weeknights when you want something sweet without spending hours in the kitchen.
Crowd-Pleaser
Honestly, the whole family will love these! Chocolate and peanut butter are a classic combo, and these cupcakes are always a hit at parties and gatherings. I mean, who can say no to that?
Comfort Food
There’s something so deeply comforting about chocolate cupcakes topped with a generous helping of creamy peanut butter frosting. It’s like a warm hug after a long day!
Customizable
Feel free to mix and match! Use different types of nut butter or even add chocolate chips to the cupcake batter. Whatever you have in the pantry works great here.
Serving Suggestions
These cupcakes are height of deliciousness all on their own, but they shine even more when served with a scoop of vanilla ice cream or a drizzle of hot fudge sauce. They’re perfect for birthdays, potlucks, or as a weekend treat!
Storage Tips
- Refrigerator: Keep cupcakes in an airtight container for up to 5 days.
- Reheating Instructions: I suggest warming them a bit in the microwave for about 10 seconds for that fresh-out-of-the-oven experience.
- Freezer Friendly: Yes! You can freeze the unfrosted cupcakes for up to 2 months. Just wrap them individually in plastic wrap.
And there you have it an easy, delicious, and family-approved recipe that’s ready to be enjoyed! Enjoy making these cupcakes and watch them disappear in no time!
Embrace the joy of baking these fluffy, chocolatey delights and share them with family and friends, it’s truly a treat that will warm their hearts! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Dark Chocolate Cupcakes with Peanut Butter Marshmallow Fluff
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line your cupcake pan with liners.
- In a big mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed without overmixing.
- Fill the cupcake liners halfway with batter, add a teaspoon of peanut butter marshmallow fluff, and then top with more batter until 2/3 full.
- Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
- Beat together peanut butter and powdered sugar, adding milk until the desired consistency is reached.
- Frost cooled cupcakes generously with peanut butter frosting and optionally add a dollop of marshmallow fluff on top.