Chocolate Cup/Cakes With Fluffy Peanut Butter Marshmallow Frosti

READY IN: 40mins
SERVES: 18-24




  • 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.