Chocolate Marshmallow Peanut Butter Cupcake

Recipe by Addicted to Recipes.

Inspired by the 2016 Texas Peanut food Blog Tour. 

Meal Types: Dessert


Cupcake Ingredients:

  • 3/4 c unsweetened cocoa powder
  • 1 1/2 c all purpose flour
  • 1 1/2 c sugar
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 c lukewarm water
  • 3/4 c buttermilk
  • 3 Tbsp canola oil
  • 2 tsp vanilla extract

Marshmallow Cream Filling Ingredients:

  • 1/3 c Marshmallow cream
  • 3 Tbsp butter, room temperature
  • 1/2 c powdered sugar
  • 1 tsp clear vanilla extract

Peanut Butter Frosting Ingredients:

  • 1/2 c butter, softened
  • 1 c creamy peanut butter
  • 3 Tbsp milk
  • 1 tsp vanilla extract
    dash of salt 


  • Peanuts, crushed


Cupcake Instructions:

  1. Preheat oven to 350 degrees.
  2. Whisk together dry ingredients in a mixing bowl. In a separate large mixing bowl, mix together wet ingredients. Slowly add dry ingredients to wet ingredients and mix together. Batter will be runny.
  3. Place paper liners in two cupcake tins. Fill batter between 1/2 and 2/3 full. Place in the oven and bake for 17-20 minutes, rotating pans once.

***Makes 24 cupcakes***

Marshmallow Cream Filling Instructions:

  1. In a medium mixing bowl, add all ingredients. Using an electric mixer, mix together until smooth. Place in a Ziploc bag until ready to use.

Peanut Butter Frosting Instructions:

  1. In a medium mixing bowl, cream together butter and peanut butter. Gradually add in sugar and milk a little at a time. Mix until well combined and creamy. Add in vanilla extract and salt and mix to combine.
  2. To create cupcakes, create a hole (either using a melon scooper or cupcake baller) in the middle of the cupcake.
  3. Take the Marshmallow Cream Filling and cut a hole at one corner of the Ziploc bag. Fill each cupcake with Marshmallow Cream.
  4. Place Peanut Butter frosting in a pastry bag fitted with a large star tip. Frost cupcakes. Top with crushed peanuts.
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