Chocolate Cupcakes with Peanut Butter and Marshmallow Buttercream Frosting

 Chocolate cupcakes with a Hershey's kiss baked into the center, topped with a layer of yummy peanut butter and swirled with marshmallow vanilla buttercream frosting. Biting into this cupcake, you get the oh-so-moist chocolate cake, followed by the marshmallowy sweetness of the vanilla buttercream frosting. Then, as your teeth close in on the cupcake, the thick and creamy peanut butter fills your mouth and takes the whole experience over the top. Finally, when you eat your way to the center, you finish with a slightly softened bite of chocolate from the Hershey's Kiss. Want one yet?

 

The wet ingredients come up to room temperature while Cassidy 

takes a power nap: skim milk (that's what we always have in the

fridge), grape jelly, mayonnaise, egg whites, and vanilla.

Then, we sifted the dry ingredients, blended them well, and combined them with the wet ingredients: white sugar, all-purpose flour, cocoa, baking soda, and salt.

 

Hershey's chocolate Kisses and white chocolate Hugs

are baked into the center of the cupcakes. We just 

sat them on top of the batter, and the cake baked around them.

 

A peanut butter swirl makes them decadent.

 

Swirled with marshmallow vanilla buttercream and garnished with 

a peanut glazed in simple syrup.

Chocolate cupcakes with peanut

butter and marshmallow buttercream 

frosting.

Chocolate Cupcakes

1 cup white sugar

2 cups all-purpose flour

1/2 cup unsweetened cocoa

2 tsp baking soda

1 egg white

1 cup water or milk

2 TBSP grape jelly (room temp)

1 cup mayonnaise (room temp)

  2 tsp vanilla extract

 1/4 tsp salt

Marshmallow Vanilla Buttercream Frosting

7 cups powdered sugar

2 sticks softened unsalted butter

7 TBSP milk

2 tsp vanilla

1/2 bag marshmallows, melted, cooled, and mixed into frosting

***A note to the reader: Cassidy Babycakes was unable to appear in this blog post or its photos. She was too busy GETTING INTO EVERYTHING!!!