CHOCOLATE CUP/CAKES WITH FLUFFY PEANUT BUTTER MARSHMALLOW FROSTI

Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti image

Provided by MrsCourtneyHunter

Categories Dessert

Time 40m

Yield 24 cup cakes, 18-24 serving(s)

Number Of Ingredients 16

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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
1/4 cup coffee, if you don't have coffee add water instead (instant or brewed)
1/4 cup milk
1 teaspoon vanilla (optional)
1/2-1 cup semi-sweet chocolate chips (I like mini and it's optional)
1 (7 ounce) jar marshmallow creme (1 cup)
1/2-3/4 cup peanut butter (use more if you want more peanut butter taste)
1/3 cup butter or 1/3 cup margarine, softened
1/2-1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1 -2 tablespoon milk

Steps:

Cake:Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, oil, eggs, coffee/water, milk, and vanilla. Stir in the chocolate chips.
Fill pan: 2 round cake pans, 1 bunt pan, or 24 cup cakes. **For cup cakes, spray or use liners and fill each with one level ice cream scoop, it makes the perfect amount.
Bake for 50 to 55 minutes for cake or 20-25 min for cupcakes. 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. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and frosting.
Frosting:In small bowl with mixer at low speed (or by hand), combine marshmallow creme, peanut butter, butter, and vanilla until blended.
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.