Mini Chocolate Cupcakes with a Peanut Butter Filling and Marshmallow Frosting. Moist chocolate cupcakes filled with a peanut butter cream cheese filling all topped with deliciously sweet marshmallow frosting. These cupcakes are absolutely fantastic. The flavors, the sweetness, everything just pairs so perfectly! These tasty treats are perfect for a Summer dessert, a dessert to serve around Christmas and Thanksgiving, or a fabulous birthday treat.
Chocolate peanut butter is my favorite combo. Mix in some creamy, sweet marshmallow goodness and we have an absolute match made in heaven.
At Nate and I's wedding, one of the mini cupcake flavors we had was Peanut Butter S'mores and they were very similar to these flavors. I was obsessed with the flavors and knew that I needed to try and replicate it! Mine is definitely not identical to the ones we had that day, but I must admit, I think I like mine even more!
Ingredients:
- eggs
- whole milk
- butter
- sugar
- flour
- cocoa powder
- baking soda
- salt
- cream cheese
- peanut butter
- confectioners sugar
- marshmallow fluff
Kitchen Appliances:
The Steps:
Preheat the oven to 350 degrees and add muffin liners to the muffin pan. In a mixer, add eggs and milk. Beat together until eggs are mixed in. Add in softened butter and sugar. Mix until combined. In a separate bowl, add flour, cocoa powder, baking soda and salt. Mix. Slowly add the dry ingredients to the wet ingredients while mixing on low. Spoon the batter into the muffin liners. I usually fill them to the top. Bake for 14-16 minutes. Check doneness with a toothpick. Allow the cupcakes to cool and then using the back end of a spoon, remove a small circle from the cupcake about halfway down from each cupcake. In a bowl, mix peanut butter and cream cheese. Place this in a ziploc and cut off one of the corners. Fill each hole with peanut butter.
In a mixer, combine softened butter, marshmallow fluff and confectioners sugar. Mix on low until the sugar is mixed in and then increase the speed to medium until the frosting forms and becomes thicker. Add frosting to a pastry bag. Squeeze the frosting out of the bag in a circular motion on the cupcake until it comes to a peak. Serve immediately.
FAQ's
Can I make these cupcakes without the peanut butter filling?
Totally! I personally would never do this but in the case of peanut butter allergies or if you do not like peanut butter you can still enjoy this recipe without the peanut butter!
What are some other delicious peanut butter chocolate recipes to make?
One of my favorite chocolate peanut butter recipes is my Peanut Butter Filled Chocolate Cupcakes with Peanut Buttercream Frosting.
If you love this recipe, you might also love:
- Peanut Butter Crunch Bars with a Chocolate Drizzle
- Crispy Chocolate Covered Peanut Butter Eggs
- Reese's Peanut Butter Cup Blossom Cookies
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📖 Recipe
Mini Chocolate Cupcakes with a Peanut Butter Filling and Marshmallow Frosting
Equipment
- Mini Muffin Tin
Ingredients
For the Cupcakes
- 3 eggs
- ¾ cup whole milk
- 1 stick butter softened
- 1 cup sugar
- 2 cup flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Peanut Butter Filling
- 4 oz cream cheese
- 1 cup peanut butter
For the Marshmallow Frosting
- 2 stick butter softened
- 2 cup Marshmallow Fluff
- 3 cup confectioners sugar
Instructions
- Preheat the oven to 350 degrees and add muffin liners to the muffin pan.
- In a mixer, add eggs and milk. Beat together until eggs are mixed in. Add in softened butter and sugar. Mix until combined. In a separate bowl, add flour, cocoa powder, baking soda and salt. Mix. Slowly add the dry ingredients to the wet ingredients while mixing on low.
- Spoon the batter into the muffin liners. I usually fill them to the top. Bake for 14-16 minutes. Check doneness with a toothpick.
- Allow the cupcakes to cool and then using the back end of a spoon, remove a small circle from the cupcake about halfway down from each cupcake. In a bowl, mix peanut butter and cream cheese. Place this in a ziploc and cut off one of the corners. Fill each hole with peanut butter.
- In a mixer, combine softened butter, marshmallow fluff and confectioners sugar. Mix on low until the sugar is mixed in and then increase the speed to medium until the frosting forms and becomes thicker. Add frosting to a pastry bag. Squeeze the frosting out of the bag in a circular motion on the cupcake until it comes to a peak. Serve immediately.
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