Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti Recipe

Name: Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package devil's food cake mix (any chocolate cake mix will do); 1 (6 ounce) package instant chocolate pudding mix (I use sugar free); 1 cup sour cream (low fat is fine); 1 cup unsweetened applesauce; 1 tablespoon vegetable oil or 1 tablespoon canola oil; 4 eggs; ¼ cup coffee, if you don't have coffee add water instead (instant or brewed); ¼ cup milk; 1 teaspoon vanilla (optional); 12-1 cup semi-sweet chocolate chips (I like mini and it's optional); 1 (7 ounce) jar marshmallow creme (1 cup); 12-¾ cup peanut butter (use more if you want more peanut butter taste); ⅓ cup butter or ⅓ cup margarine, softened; 12-1 teaspoon vanilla extract; 1 ½ cups confectioners' sugar; 1 -2 tablespoon milk

Servings: persons

1 (18 1/4 ounce) package devil's food cake mix (any chocolate cake mix will do)
1 (6 ounce) package instant chocolate pudding mix (I use sugar free)
1 cup sour cream (low fat is fine)
1 cup unsweetened applesauce
1 tablespoon vegetable oil or 1 tablespoon canola oil
4 eggs
¼ cup coffee, if you don't have coffee add water instead (instant or brewed)
¼ cup milk
1 teaspoon vanilla (optional)
12-1 cup semi-sweet chocolate chips (I like mini and it's optional)
1 (7 ounce) jar marshmallow creme (1 cup)
12-¾ cup peanut butter (use more if you want more peanut butter taste)
⅓ cup butter or ⅓ cup margarine, softened
12-1 teaspoon vanilla extract
1 ½ cups confectioners' sugar
1 -2 tablespoon milk

1
Cake:Preheat oven to 350 degrees F (175 degrees C).
2
In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla.
3
Stir in the chocolate chips.
4
Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes.
5
**For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
6
Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes.
7
It is done when the top is springy to the touch and a wooden toothpick inserted comes out clean, test twice because you might have hit a chocolate chip the first time.
8
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
9
Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
10
Increase speed to medium (or keep mixing by hand) and add confectioners' sugar and milk, adding just enough milk to make frosting smooth and spreadable.

5180

kcal

Calories

292

Fat

384

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (18 1/4 ounce) package devil's food cake mix (any chocolate cake mix will do), 1 (6 ounce) package instant chocolate pudding mix (I use sugar free), 1 cup sour cream (low fat is fine), 1 cup unsweetened applesauce, and more.

Yes, Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti

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