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Rebecca Rather’s Peanut Butter Cupcakes with Marshmallow Fluff Icing

Chef Rebecca Rather’s recipe for peanut butter flavored cupcakes, baked with a chocolate surprise in the center and topped with a fluffy marshmallow frosting.

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  • Serves: 12
  • Prep Time: 8 Minutes
  • Cook Time: 19 Minutes
  • Total Time: 27 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 12

Serving Size: 1 cupcake, 2 tablespoons icing

Amount Per Serving
 
Calories:
330 
Calories from Fat:
110 
Total Fat:
12g 
Saturated Fat:
6g 
Cholesterol:
55mg 
Sodium:
190mg 
Total Carbs:
43g 
Dietary Fiber:
1g 
Sugars:
27g 
Protein:
7g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray two giant muffin pans (6 cup volume each) with vegetable cooking spray. Set aside.

  2. Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt, in a mixing bowl, stirring until blended. Add milk, butter, peanut butter, vanilla, and molasses; beat at low speed with an electric mixer until well combined. Add eggs and beat at medium speed until lightly blended, 1 to 2 minutes.

  3. Spoon batter into prepared pans, filling each cup half full. Place one piece chocolate in center of each cup of batter; top evenly with remaining batter.

  4. Bake for 15 to 17 minutes or until muffins are lightly browned and a wooden pick inserted in centers comes out clean.

  5. Cool on a wire rack 10 minutes; remove from pan and cool completely before frosting.

  6. Combine egg whites, cream of tarter and SPLENDA® Sugar Blend for Baking in the top of a double boiler; stirring until blended. Cook over simmering water 3-5 minutes, whisking constantly, until SPLENDA® Sugar Blend for Baking is dissolved. Remove from heat.

  7. Beat egg white mixture at low speed with an electric mixer for 5 minutes; increase speed to high and beat 5 minutes, or until stiff peaks form.

  8. Spread icing over cupcakes. Place cupcakes in a baking pan. Broil 5 inches from heat (with electric oven door partially open) until icing is lightly browned.

  9. Optionally, decorate frosted caps with garnishes when cooled.

INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 2/3 cup SPLENDA® Sugar Blend
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup 2% low-fat milk
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup creamy or chunky peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon molasses
  • 1/2 bar bittersweet chocolate, cut into 12 squares
  • 5 extra large egg whites
  • 3/4 cup SPLENDA® Sugar Blend
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon chocolate sprinkles or chocolate covered animal crackers

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