Chocolate Fluffer Nutter Cake Recipes

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FLUFFERNUTTER CUPCAKES



Fluffernutter Cupcakes image

Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!

Provided by Natalie Perry

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup firmly packed light brown sugar
5 tablespoons creamy natural peanut butter
2 tablespoons unsalted butter, softened
¾ cup mashed ripe bananas
2 large eggs
1 ½ teaspoons vanilla extract
½ cup milk
¾ cup marshmallow fluff
2 tablespoons unsalted butter, softened
2 tablespoons vegetable shortening
1 teaspoon vanilla extract
1 ½ cups confectioners' sugar, or as needed
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
  • Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
  • Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
  • Spread frosting over cupcakes or pipe through a pastry bag.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 52.9 g, Cholesterol 42.2 mg, Fat 10.6 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 233.7 mg, Sugar 34.7 g

CHOCOLATE FLUFFER NUTTER CAKE



Chocolate Fluffer Nutter Cake image

Made real easy starting with a devil's food cake mix and topped off with a marshmallow fluff peanut butter frosting. Decadent! Recipe from Woman's World magazine.

Provided by Marie

Categories     Dessert

Time 50m

Yield 1 9" layer cake

Number Of Ingredients 10

1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups water
3 eggs
1/2 cup oil
4 cups marshmallow cream, from (2 16oz containers)
1 cup mini chocolate chip
1 cup butter, at room temperature
1 1/2 cups creamy peanut butter
chocolate curls, for decoration (optional)
peanuts, for decoration (optional)

Steps:

  • Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
  • At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
  • Increase speed to medium-high and beat until light and fluffy for 2 minutes.
  • Fold in 1 cup marshmallow fluff until almost completely incorporated.
  • Some streaks of fluff will remain.
  • Stir in chocolate chips and divide batter evenly between pans.
  • Bake for 30 to 35 minutes or until cakes test done.
  • Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
  • For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
  • Add remaining marshmallow fluff and beat until blended.
  • Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
  • Garnish with chocolate curls and peanuts, if desired.

Nutrition Facts : Calories 11056.3, Fat 637.9, SaturatedFat 224.2, Cholesterol 1046, Sodium 8641.6, Carbohydrate 1283.8, Fiber 46.8, Sugar 754.5, Protein 163

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