Chocolate Cupcakes w/ Peanut Butter Cookie Dough “Frosting”

June 5, 2012 by Ali

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!

Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24 cupcakes

Ingredients

    For the Chocolate Cupcakes:
  • 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
  • For the Peanut Butter Cookie Dough "Frosting":
  • 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.

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.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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118 thoughts on “Chocolate Cupcakes w/ Peanut Butter Cookie Dough “Frosting”

  1. I made this receptor with a little change instead of using devils food I had yellow and German chocolate cupcakes. I also used very little amount of flour. The frosting was yummy. I put the cupcakes in the fridge to harden the frosting and I also tried them sitting on the counter. The German chocolate was my favorite

    - Shiloh

  2. Peanut butter cookie dough frosting!? Pretty sure I’d just eat the entire batch and then pass out in the a sugar coma. Yum!

    - Sarah

  3. As I was reading through the comments wondering what to do with all my extra frosting I couldn’t believe people didn’t know what 1 stick of butter was equal too. I then realized that I used 2 1/2 sticks of butter. This is hours after the cupcakes have been made but they were still good! Had a good laugh at myself. I just wanted some extra fat I guess.

    - Kelsey

  4. Just wondering if they have to be refrigerated?

    - Jordan

  5. In the process of making these right now. The cupcakes are in the oven, and they smell delicious! Where did you get that amazing glass from?

    - Emily Voss

  6. 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!

    - Lori H

  7. 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?

    - Dee Dee

  8. 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.

    - Kit

  9. Wow, I am very impressed by your site! Glad I came across it!

    - testdomain

  10. They were soooooo deloiuis and anyone who loves cookie dough should make some!!! Love them !!!!! <3

    - Larisa

  11. Where is the recipe?

    - Faith

  12. Eating raw flour is NOT a good idea.

    - Joyce

    • sorry to troll, but I couldn’t help but post. I really wish the cookie dough thing would just go away. puke! it’s becoming about as overrated as bacon wrapped everything. not only is raw flour a huge culinary no-no, there is a small chance you can still get sick because of contamination. to be on the safe side, toast your flour in the oven before making this recipe, or grind up some nuts and use the resulting flour. if you take cookie dough recipes to large functions, it would probably be a good idea to disclose to guests that raw flour is used in the recipe. thanks for reading!

      - Erin

    • you are SO right, I cant’ believe there are no other people who realize that RAW FLOUR is a huge NO NO!

      - Lori

  13. Just followed the on the box instructions for the cupcakes and accidentally added 2sticks of butter instead of one, turned out great though!

    - Jacy

  14. 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.

    - Vera Zecevic-Cupcakes Garden

  15. These cupcakes look Fabulous, but I don’t like peanut butter. Can I replace that ingredient with something else?

    - Tabitha

  16. Hi there,
    I just wonder where does you get the glass jars which was used for the milk?
    Thanks.

    - CapriR

  17. Great Recipe!!! thanks a lot!!

    - Monika

  18. Is there any way to make the “frosting” without the peanut butter? My husband would love these but hates peanut butter!

    - Jody

  19. 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

    - Kim

  20. These are amazing and were a huge hit with my family and fronds! Thanks :)

    - Crystal

  21. I put this frosting on top of fudgy brownies. Ridiculously delicious!

    - Bec

  22. 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)

    - Lauren

  23. 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! :)

    - Photo cake lady

  24. Just made these! Success! Thanks for the great recipe! Cupcake crazies like me enjoy this stuff! Some of the best cupcakes EVER!

    - Samantha

  25. Will this recipie still hold together without peanut butter? I live with people who have a peanut allergy.

    - Julianne

  26. These look seriously amazing. I’m so intrigued by the mound of cookie dough on top.

    - Renee

  27. I made these for my husband to take to work for his crew. They LOVED them. Awesome recipe!

    - Elaina

  28. 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!

    - Tiffany

  29. Wow! These look awesome. Great idea!

    - Kayleigh

  30. 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!

    - Jackie

    • Did you use dark brown sugar or light brown sugar? I used light brown and my frosting came out just like the picture.

      - Kelsey Price

    • 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.

      - Tricia

  31. 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?

    - Laura

  32. 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.

    - Jeanette

  33. I need this cookbook! These cupcake are genius!

    - Emil

  34. 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.

    - Marjorie

  35. I would LOVE this but what can I use instead of peanut butter for nut allergy??

    - alisan

  36. 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 :-(

    - Erin @ The Spiffy Cookie

  37. 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”?

    - Jenny

  38. Do you refrigerate these once made?

    - Miss Meghan

  39. 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.

    - Cathy

  40. This just might help satisfy my cupcake obsession!

    - Sheila Rasak

  41. 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?

    - Lacie

    • Eeks – thanks for catching the typo! It’s 1/2 cup of butter, or 1 stick. Thanks, Lacie! :)

      - ali

      • so it is just 1 stick of butter for the frosting and not the 1 1/2 as the recipe states? I am making these for an Ugly Sweater Christmas party Sunday

        - Brittany

      • 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 :)

        - Lacie

  42. Could I use more butter in place of the peanut butter?

    - Angie

  43. 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 :)

    - Theresa

  44. If you want them to taste like “cupcakes” do NOT use buttermilk- makes them dense not moist!!!!

    - N

  45. If I wanted to make these without the peanut butter what would I substitute for the cup and a half of peanut butter?

    - Jennifer @ Sweet Southern Events

  46. Do you have the nutritional info on this?
    Thanks!!

    - Tammy

  47. Do these need to stay refrigerated? Excited to make them!!

    - kailea

    • I make a cookie dough brownie recipe similar to this. You don’t need to refrigerate because the cookie dough does not contain eggs :)

      - Lisa B

  48. What can I replace the buttermilk with?
    thanks!

    - Jess

  49. 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!

    - Belle

  50. They looks so good that i think i’m gonna die! Btw, i bookmarked theese babies right away!:D

    - Jenny

  51. WOW, it looks so good

    - Matmedmera

  52. 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!!

    - Kelly

  53. werry god

    - yvonne pira

  54. Wow! These look amazing! Featuring you today on Favorite Pins Friday! :)

    - Meredith Hazel

  55. 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

    - Jeanette

  56. Chocolate and peanut butter is my favourite combination so I know I would love this!

    - Spencer

  57. These cupcakes are SOOOOO fun!

    - marla

  58. this looks sensational. i LOVE cookie dough, very creative, and that frosting pounded on top looks heavenly!

    - Honey What's Cooking

  59. How many chocolate chips do we put in? I didn’t see them listed in the ingredients.

    - Sarah

  60. Wow – just wow. My idea of heaven :)

    - Stay-At-Home-Chef

  61. I would most likely just eat the frosting because those look amazing….and need to get the cookbook stat. Like yesterday.

    - Michael @ BlueberryChuckle

  62. 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!

    - Averie @ Averie Cooks

  63. They look fantastic! How does the “raw” flour taste though? That’s the only ingredient I’m hesitant about.

    - Deb

  64. That frosting looks decadent!! Wow.

    - Jen @ Savory Simple

  65. I am totally in love with this. Can I just eat a bowl of that “frosting”?!

    - Tara @ Chip Chip Hooray

  66. Clearly I need to get my hands on this cookbook… I imagine it’s completely drool worthy! Great cupcakes :)

    - Rachel @ Baked by Rachel

  67. they look yummy!

    - The Food Hunter

  68. Wow …. these look amazing!!!

    - Angelyn @ Everyday Desserts

  69. 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! ;)

    - Malin

  70. Why would the frosting be warm? Do you have to heat it up?

    - Samantha Angela

  71. 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!

    - Shumaila

  72. oh my!!! Love the chocolate PB combo, of course!

    - Ali's Mom

  73. LOVE these Ali. It looks absolutely perfect. I’ll just go ahead and eat the whole bowl!

    - Cassie

  74. Oh. my. I am suddenly craving cookie dough!!

    - Jessica@AKitchenAddiction

  75. Now THIS is my kind of cupcake. I love these!! :) Happy Cookie Dough Day!

    - Lindsay

  76. What a wonderful way to celebrate Lindsay’s new cookbook! And man, that frosting is to die for!

    - Chung-Ah | Damn Delicious

  77. Ohhhh boy! These sound so awesome!! Love this idea!

    - Katrina @ Warm Vanilla Sugar

  78. 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.

    - Joanne