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Nutty Marshmallow-Topped Chocolate Cupcakes
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Perfect for a party -- serve with ice cold milk.
Ingredients
- 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
Nutritional information
Amount per serving
Calories260
Calories from Fat130
Total Fat14g
Saturated Fat3g
Trans Fat0g
Cholesterol30mg
Sodium280mg
Total Carbs32g
Dietary Fiber1g
Sugars21g
Protein3g
Calcium4%
Iron6%
Vitamin C0%
Vitamin A0%
Method
- 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.