This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.
1/3 bag Peanut Butter Morsels
1 cup marshmallow fluff
1 tub pecan coconut icing
Preheat oven to 350. Line cupcake pan with liners.
Prepare devils food cake batter as directed.
Place 1 tablespoon of batter in each cupcake liner.
Place a teaspoon of marshallow fluff in the center of cupcake.
Top cupcake with remaining batter until 1/2 full.
Bake as directed on cake box.
Cool on wire rack and when cooled, frost with pecan coconut icing.