chocolate cupcakes with peanut butter cookie dough “frosting”
Calling all cookie dough lovers!!!
Today is a super-exciting day, as food blogger Lindsay Landis is releasing her first cookbook — The Cookie Dough Lover’s Cookbook. Yep. An entire cookbook dedicated to “anyone who’s ever been caught with a finger in the mixing bowl”. Brilliant. To celebrate, a bunch of us food bloggers have decided to officially name today “National Cookie Lovers Day” — my kind of holiday!!
So as my contribution to the day, thought I would offer you some more cookie dough goodness in the form of a rockin’ peanut butter cookie dough frosting. Well, “frosting” may be a generous term. These are pretty much scrumptious chocolate cupcakes topped with a heavenly scoop of peanut butter cookie dough. But hey, it’s egg-free! So you can enjoy it guilt-free, right?!? ;)
Seriously, these may be one of the best creations to ever grace your mixer. So. Ridiculously. Delicious.
Cheers to cookie dough!
Ingredients
- 1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 4 eggs
- 12 Tbsp. (1.5 sticks) butter, room temperature
- 1/2 cup peanut butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 cup mini semisweet chocolate chips
Method
To Make Cupcakes:
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
Beat cake mix, buttermilk and oil with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting recipe (listed below).
To Make Peanut Butter Cookie Dough "Frosting":
Use an electric mixer to beat butter and sugars together until fluffy, about 2-3 minutes. Mix in peanut butter, vanilla and milk. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Add in extra milk to thin, if needed. Stir in chocolate chips.
http://www.gimmesomeoven.com/chocolate-cupcakes-with-peanut-butter-cookie-dough-frosting/Ali’s Tip:
It helps to have your chocolate chips refrigerated or frozen for this recipe. Otherwise, the frosting has the potential to melt the chips once you have been mixing it for awhile.
Source:
Frosting recipe adapted from the peanut butter cookie dough recipe by Lindsay Landis.
Disclaimer: This post contains Amazon affiliate links.
My daughter and I just made these. We used regular size chocolate chips, chunky PB and margarine because that’s what I had on hand. They turned out perfectly – rich and scrumptious! Definitely a keeper!
Has anyone ever had their butter cream frosting separate? I wonder if it’s the brand of butter I am purchasing. I know there is an answer to my butter cream frosting dilema. Please help?
I made these (as directed) for a friend’s wedding…she asked for folks to make & bring cupcakes. These creations were THE biggest hit out of all the kinds of cupcakes offered. I had a number of people ask me for the recipe. We’re thinking about making them again soon to bring to another function.
Wow, I am very impressed by your site! Glad I came across it!
They were soooooo deloiuis and anyone who loves cookie dough should make some!!! Love them !!!!! <3
Where is the recipe?
Eating raw flour is NOT a good idea.
you are SO right, I cant’ believe there are no other people who realize that RAW FLOUR is a huge NO NO!
Just followed the on the box instructions for the cupcakes and accidentally added 2sticks of butter instead of one, turned out great though!
This frosting is the best.Great to eat even without the cupcakes. I’ve featured it on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
These cupcakes look Fabulous, but I don’t like peanut butter. Can I replace that ingredient with something else?
You can replace with almond butter. My favorite is Barney Butter.
I simply left the peanut butter out of the recipe.. worked great
Hi there,
I just wonder where does you get the glass jars which was used for the milk?
Thanks.
Great Recipe!!! thanks a lot!!
Is there any way to make the “frosting” without the peanut butter? My husband would love these but hates peanut butter!
This cupcake is amazing !!!! I was recently in the hospital for a procedure and when I came out I kinda got dizzy from the meds. This sweet nurse made these cupcakes for her shift and offered me one. Wow the frosting was the best and just what I needed to get me back on my feet. I did not have anything to eat for 18 hours. Thanks again to the nurses at Fraciscian St. Margaret Mercy helping me get calm before the procedure as a had a little freak out moment your and awesome group !!!! Kim
These are amazing and were a huge hit with my family and fronds! Thanks :)
I put this frosting on top of fudgy brownies. Ridiculously delicious!
I just made these and they’re AMAZING. I will never make another cupcake again!!
(ok, I will…but, it won’t be this good)
OMG – I’m hunted by those cupcakes! I hadn’t had the time to bake them yet, but this is so going to be my weekend project – wish me luck! :)
Just made these! Success! Thanks for the great recipe! Cupcake crazies like me enjoy this stuff! Some of the best cupcakes EVER!
Will this recipie still hold together without peanut butter? I live with people who have a peanut allergy.
These look seriously amazing. I’m so intrigued by the mound of cookie dough on top.
I made these for my husband to take to work for his crew. They LOVED them. Awesome recipe!
These are amazing!!!! Seriously the frosting is dangerously good..and addicting! Took these to a church event and they were gone in seconds! Thanks for the recipe!
Wow! These look awesome. Great idea!
Hi everyone! I just made these cupcakes and I’m pretty sure by looking at the picture that the recipe is supposed to calls for 1 1/2 tablespoons of peanut butter in the frosting instead of 1 1/2 cups. I could be wrong, but my cookie dough came out way darker and too peanut buttery!
I see 1/2 a cup of peanut butter, but you may have already seen this as well. I’m going to try for my daughters birthday later this month with 1/2 cup measurement, let me know if this isn’t correct.
is there a way to make this without the peanut butter? can the “dough” be made omitting the PB but using more of something else?
These are out of this world. Everyone loved them. I had frosting left over, so I put in bowl and ate with a spoon until gone.
I need this cookbook! These cupcake are genius!
Tried this frosting only because it looked amazing. It truly tastes like cookie dough on top of a cupcake. I think I would reduce the flour in the future or just add chocolate chips to my peanut butter frosting.
I would LOVE this but what can I use instead of peanut butter for nut allergy??
Anyway you could share the cookie dough recipe from which you adapted the frosting? I actually do own the cookbook but am out of town without it :-(
Is there anyway it could be regular cookie dough? I get sick from peanut butter… And if so how do i make the regular cookie dough “frosting”?
Do you refrigerate these once made?
I don’t recommend refrigerating cake because it speeds up the drying out process.
Tricky to spread. So thick I needed a cup of milk to wash it down. I won’t make these again. :(
Wondering if the 2 1/2 cups of flour incorrect.
This just might help satisfy my cupcake obsession!
I am making these today :) I hope they turn out and look as fabulous as yours do :) Is it 1 cup of butter or 1 stick?
Eeks – thanks for catching the typo! It’s 1/2 cup of butter, or 1 stick. Thanks, Lacie! :)
Oh good :) Glad I checked back. I was getting ready to whip the frosting up and almost put both sticks in there. Thank you so much! I am certainly sharing this recipe on my blog :)
Could I use more butter in place of the peanut butter?
Looks delicious! I don’t see where it states you add the peanut butter? After you mix the butter and sugar together? or with the butter and sugar? Fold it in at the end? Help . . . any idea when’s the best time? Thanks :)
If you want them to taste like “cupcakes” do NOT use buttermilk- makes them dense not moist!!!!
If I wanted to make these without the peanut butter what would I substitute for the cup and a half of peanut butter?
Do you have the nutritional info on this?
Thanks!!
As the old adage goes, “If you have to ask, then you can’t afford it.” ;)
Do these need to stay refrigerated? Excited to make them!!
I make a cookie dough brownie recipe similar to this. You don’t need to refrigerate because the cookie dough does not contain eggs :)
What can I replace the buttermilk with?
thanks!
I owe hubby some peanut butter cookies because I ran out of time during Christmas cookie baking. These cupcakes might just kill two birds with one stone! Definitely making them VERY soon!
They looks so good that i think i’m gonna die! Btw, i bookmarked theese babies right away!:D
WOW, it looks so good
I made these today! I used 1 stick of butter and the icing turned out fine. Don’t forget the peanut butter.. I almost did. I actually ended up stirring it in with the flour.. because the recipe says beat butter and sugars… I think it should say butters. I taste tested the frosting… YUMMMMYYY!!
werry god
Wow! These look amazing! Featuring you today on Favorite Pins Friday! :)
HELP!!! The frosting says 1 cup butter or 1 stick. Does anyone know which is correct. 1 stick is only 1/2 cup. I plan on making these in the next day or two. Sure hope someone has already made these and can tell me which is right. Thanks
Ditto on this. Though I see Kelly below (post #27) made them with 1 stick.
Chocolate and peanut butter is my favourite combination so I know I would love this!
These cupcakes are SOOOOO fun!
this looks sensational. i LOVE cookie dough, very creative, and that frosting pounded on top looks heavenly!
How many chocolate chips do we put in? I didn’t see them listed in the ingredients.
Thank you for fixing the ingredient list. I can’t wait to make these!
Wow – just wow. My idea of heaven :)
I would most likely just eat the frosting because those look amazing….and need to get the cookbook stat. Like yesterday.
WOW, it looks so good and I’ve made cookie-dough topped brownies before…and now I want to make these. Saw it on FG or TS or one of the food sites!
They look fantastic! How does the “raw” flour taste though? That’s the only ingredient I’m hesitant about.
you don’t taste the flour…
That frosting looks decadent!! Wow.
I am totally in love with this. Can I just eat a bowl of that “frosting”?!
Clearly I need to get my hands on this cookbook… I imagine it’s completely drool worthy! Great cupcakes :)
they look yummy!
Wow …. these look amazing!!!
Wow……That´s my kinda cupcake! And I have a MASSIVE cookie craving at the moment – these pictures did not help! But now I have an excuse to make cookies, I guess! ;)
Why would the frosting be warm? Do you have to heat it up?
Cookie dough frosting- why do you have to post such things when I decide to go on my low carb diet? This is killing me!
oh my!!! Love the chocolate PB combo, of course!
LOVE these Ali. It looks absolutely perfect. I’ll just go ahead and eat the whole bowl!
Oh. my. I am suddenly craving cookie dough!!
Now THIS is my kind of cupcake. I love these!! :) Happy Cookie Dough Day!
What a wonderful way to celebrate Lindsay’s new cookbook! And man, that frosting is to die for!
Ohhhh boy! These sound so awesome!! Love this idea!
This cookbook is pretty much my new favorite thing on this earth…so I fully support this endeavor of yours! And swooning over these cupcakes. I’m so in love.