Nutty Marshmallow-topped Chocolate Cupcakes

Best Foods


  • 18 ounces chocolate cake mix
  • 1 cup Hellmann's or Best Foods Real Mayonnaise
  • 1 cup water
  • 3 eggs
  • 1/2 cup Skippy Creamy Peanut Butter
  • 2 jars marshmallow creme (7-1/2 oz. ea.)
  • 1 cup frozen whipped topping (thawed)


  1. Preheat oven to 350°. Line two 12-cup muffin pans with cupcake liners; set aside.
  2. Beat cake mix, Hellmann's® or Best Foods® Real Mayonnaise, water and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Evenly pour into prepared pans.
  3. Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  4. Meanwhile, whisk together Skippy® Creamy Peanut Butter, marshmallow creme and whipped topping in medium bowl. Frost cupcakes with peanut butter frosting. Decorate, if desired, with chocolate sprinkles or other cake decorations.
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