Shipping and Tax Calculation at checkout

Nutty Marshmallow-Topped Chocolate Cupcakes

  • Prep time

    mins
  • Marinate time

    mins
  • Cooking Time

    mins
  • Serves

  • Makes

  • Brew time

    mins
  • Chill time

    mins
  • Wait time

    mins
  • Freeze time

    mins
  • Total time

    mins
  • Difficulty

  • Oven time

    mins
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getContent, 0ms
  • REVIEWS, PRODUCT
  • bvseo-msg: SubjectId cannot be null or empty.;
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

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%
  • 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.