Once upon a time I played around with a new cupcake idea I had-stuff a little peanut butter cookie dough (from the Peanut Butter Overload cookies) into a cupcake and bake it. Top it with peanut butter frosting. And I lived happily ever after. Because these things were amazing! Peanut butter cookie dough cupcakes:
Kind of mind blowing here. And for a girl who was trying to cut back on treats, these weren’t a good idea to make. I did take some to a few friends to get them out of my house and they received a stamp of approval all around.
Peanut Butter Cookie Dough Cupcakes:
Peanut Butter Cookie Dough Recipe:
- 1 C softened margarine (don’t substitute butter on this one. The cookies will spread too much.)
- 1 C white sugar
- 1 C brown sugar
- 1 C peanut butter-creamy or crunchy-it’s your choice
- 2 eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
- 3 1/2 C flower
Set the cookie dough aside while you prepare the cupcakes.
- 1 Devil’s Food Cake Mix
- 1 5.9 oz. box of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- ½ C water
- 4 eggs
- 1Tbsp vanilla
Spoon the cupcake batter into muffin tins lined with cupcake papers. Fill them about 2/3 full or a little less.
Roll a ball of cookie dough about 1 inch big. Gently poke the cookie dough down into the cupcake batter. The cookie dough will be soft and may not push in too far. Just do your best and trust the results.
Bake for 18-22 minutes (until they are just barely done-I always do exactly 18) at 350 degrees.
Top with peanut butter frosting.
Peanut Butter Frosting Recipe:
1 1/2 cup butter, softened
1 cup creamy peanut butter
4-6 cups powdered sugar
5 teaspoons milk
I usually just use a ziploc bag to pipe the frosting on because I like to be able to throw it away when I am done. Fill the bag, snip a corner off and pipe. I also sprinkled some mini chocolate chips on just for fun!
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