Chocolate - Fluffernutter Cupcakes

I might be half-American and LOVE our food, there are certain American food habits I never learned, up till now. For example, I ate my first Peanut Butter & Jelly Sandwich just one year ago. Today I experienced the magical combination of Marshmallow Fluff & Peanut Butter aka Fluffernutter for the first time! Better late than never, right? Lucie at Bilingual Butter wrote about her Chocolate – Fluffernutter Cupcakes and their crowd-pleasing abilities. I couldn’t wait to try them - and today, I did. I wish I could put into words what went through my mind when I tasted the mixed peanut butter & marshmallow fluff… it was quite a memorable experience, to say the least! These cupcakes are P-H-E-N-O-M-E-N-A-L! Rating: of course 5 out of 5.

Chocolate Cupcakes recipe: adapted from 'Chocolate Graham Cracker Cupcakes' by Trophy Cupcakes, via

Ingredients: Makes 24 cupcakes
- 2 cups + 2 tablespoons sugar
- 1 ¾ cups all-purpose flour
- ¾ cup + 1 tablespoon cocoa powder (not Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water

- Preheat oven to 350°F/180°C. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes.
- Add boiling water and stir to combine (with a spoon, not a mixer! it will splash around your kitchen); set cake batter aside.
- Fill each muffin cup three-quarters full with cake batter.
- Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.
- Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Fluffernutter Frosting: via Bilingual Butter.

- ½ cup marshmallow fluff
- ½ cup creamy peanut butter
- ⅓ cup butter, softened
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup confectioners' sugar (I reduced this amount to ½ cup)
- 1 to 2 tablespoons milk

- Combine fluff, peanut butter, butter, salt, and vanilla with a mixer on low speed.
-Add confectioners' sugar, beat until blended, and add enough milk to reach desired consistency.

The chocolate batter contains 1 cup of boiling water, so the cupcakes are sure to be super-moist!

Naked cupcakes, cooling.
Last time I made this chocolate cake recipe, I made 9 cupcakes and ate 8 of them!!

I ♥ Fluffernutter Frosting

They're soooooo good! While the cake is moist and chocolaty; the frosting is light and creamy. Too bad I'm on a 'high protein - low carb' diet this week, else I would have eaten seconds ... and thirds!

These belong in my 'Top 5 Cupcake Hall of Fame'!


Snooky doodle said…
these look so nice and so yummy. I love peanut butter but I ve never tried marshmallow fluff since I don t find it here. I m curious to know what these taste like. Pity I can t make them. Well done!
A Bowl Of Mush said…
I love the name of these! So cute!!
They look sooo gorgeous!
Unknown said…
Yum! Wish I could get hold of marshmallow fluff so I could try these, the frosting looks unbelievable! x
Sophie said…
Beautiful cupcakes. The pipping is amazing. Peanut butter and marshmallow sound like a winning combo!
Anonymous said…
I am so making this on the weekend!! And then of course bringing them to work so I don't eat them all!!! I want ot learn how to do the icing like you do.
apparentlyjessy said…
I must try these cupcakes as soon as possible, if you give them such a high rating they must be amazing!
Only trouble is, I am unsure if we have marshmallow fluff here in Australia... I hope we do!
I've only had fluff a couple of times in my life, but these cupcakes look great. I'm actually digging the piping you did for the frosting! I need to pick up some tips/pastry bags, as I am using a ziploc bag lol.

But yeah, I can see how peanut butter and chocolate would be great. I went to a bakery the other day where they had s'more cupcakes, and they baked a marshmallow right in and it was so good! :)
Lucie said…
Oooh I'm so happy you enjoyed the recipe! I just got back from 4 days of eating in Istanbul so I'll be trying the low-carb thing as well this week, but if I could I would make these again right now...yum!
Anonymous said…
mmm that frosting does look very, very good!
I'll be whipping up a batch of these soon!
Nomnomnom! I've yet to try these so I guess I'm not such a good American myself hehe. Looks delightful!
Ingrid_3Bs said…
I've not tried fluffernutter anything. I want that frosting but on PB cupcake!
I think if I made these I would be able to dominate the whole batch by myself. YUM!
What type of frosting tip did you use to frost these? Beautiful tops!
Sufffering from a huge craving tonight and started to search fluffernutter muffins.. Cupcakes, muffins, tomato, to-mah-to, found yours and I'm a happy camper!!
Jeletta said…
If I wanted to halve this recipe, would it make an 8x8 cake?
Paris Pastry said…
@Jeletta: Yes! I've done it before. Xx
Unknown said…
Can this be refrigerated for a few days before using?
Paris Pastry said…
@Samantha Mallory: I actually think that chocolate cake tastes better when it's 2 days old. And I think you could make the frosting a day before. Good luck!

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