MARSHMALLOW PB FROSTED FUDGE FILLED CUPCAKES

Marshmallow PB frosted Fudge filled Cupcakes image

Provided by Deneece Gursky

Number Of Ingredients 12

CUPCAKES
1 box chocolate cake mix and the ingredients needed to prepare it
1/2 bag peanut butter chips
1 jar fudge ice cream topping (the very thick fudge topping not the thin liquidy type)
FROSTING
1 cup marshmallow cream
1/2 cup peanut butter (i used additional tablespoon also
1/3 c butter, softened
1/4 teaspoon vanilla
1 1/3 c powdered sugar
2 tablespoons milk
additional fudge topping for decorating

Steps:

1. Prepare cupcake mix according to package directions. Fold in peanut butter chips.
2. Fill muffin tins lined with paper cup liners 2/3 full with cake batter.
3. Now add a nice tablespoon of the fudge topping to center of each cup, make sure it doesnt touch the edges of the cups.
4. Fill over the top with the remaining cupcake batter.
5. Bake in oven according to directions until cupcakes spring back to touch.
6. Allow to cool 15 minutes and then remove from pan. Allow to cool completely
7. Frosting:In small bowl with mixer at low speed, combine marshmallow creme, peanut butter and butter until blended. Increase speed to medium. Beat in confectioners' sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla.
8. TIPS: For a less gooey icing add additional powdered sugar
9. Frost copmpletely cooled cupcakes with PB marshmallow frosting and allow to set. (I popped mine in frig for a few minutes to cool up.) Then use additional fudge topping that has been refrigerated to decorate top of cakes. (i squeezed it thru the tip of a plastic baggie.)