Nutty Marshmallow-Topped Chocolate Cupcakes Serves: 24 cupcakes
Prep Time: 15 min
Cook Time: 18 min

Nutritional Information

Serving Size 1 cupcake
Amount per Serving
Calories 260
Calories from Fat 130
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 280 mg
Total Carbs 32 g
Dietary Fiber 1 g
Sugars 21 g
Protein 3 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 4 %
Iron 6 %

Nutty Marshmallow-Topped Chocolate Cupcakes

Perfect for a party -- serve with ice cold milk.


  • 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


  1. Preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
  2. 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.
  3. Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  4. 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.
  • TIP: Cake batter can also be baked in 2 (9-inch) or 1 (13- x 9-inch) cake pan and then frosted!
  • Photo Copyright© 2010 Publications International, Ltd. Used with permission.

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