Chocolate Fluffernutter Cupcakes

photo by Janet Hudson
Oh yeah chocolate for Christmas, what a lovely idea! Chocolate anytime for me but Christmas gives me a built-in excuse to overindulge! I love this little cupcake and the recipe is easy too. A double chocolate pleasure, who can resist?

For the cake:
1/2 cup boiling water
1/4 cup butter
1 cup sugar
1/4 cup cocoa powder
1-1/2 cups flour
1 egg
1/2 cup sour cream (I used 4% crème fraîche)
1/2 tbsp. salt
1/2 tbsp. baking powder
1/2 tbsp. baking soda
1/2 tbsp. vanilla extract

Preheat oven to 350°F.
In a large bowl, combine boiling water, butter, sugar, cocoa. Beat until sugar is dissolved.
Add dry ingredients, alternating with egg, sour cream, and vanilla extract.

Fill cupcake cups about half full and bake for 10 to 15 minutes, until a knife inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting.

For the frosting:
1/2 c. marshmallow fluff
1/2 c. creamy peanut butter
1/3 c. butter, softened
1/4 tbsp. salt
1/2 tbsp. vanilla extract
1 c. confectioners’ sugar
1 to 2 tbsp. 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. Top with peanut butter cups.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.