Chocolate Cupcakes w/ 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!

Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”

Easy chocolate cupcakes with a scrumptious (egg-free) peanut butter cookie dough "frosting" recipe. These will rock your socks off.

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

Directions:

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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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.

Leave a Comment:





Comments

  1. Tiffany — September 19, 2012 @ 3:25 pm (#)

    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!

  2. Elaina — September 20, 2012 @ 9:43 pm (#)

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

  3. Renee — September 22, 2012 @ 2:03 pm (#)

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

  4. Julianne — September 28, 2012 @ 10:20 pm (#)

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

  5. Samantha — October 7, 2012 @ 11:51 pm (#)

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

  6. Photo cake lady — October 9, 2012 @ 2:38 pm (#)

    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! :)

  7. Lauren — October 10, 2012 @ 2:10 am (#)

    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)

  8. Bec — October 26, 2012 @ 7:49 am (#)

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

  9. Crystal — October 28, 2012 @ 5:01 am (#)

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

  10. Kim — November 1, 2012 @ 1:25 pm (#)

    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

  11. Jody — November 14, 2012 @ 7:56 am (#)

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

  12. Monika — November 14, 2012 @ 1:07 pm (#)

    Great Recipe!!! thanks a lot!!

  13. CapriR — December 11, 2012 @ 9:23 pm (#)

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

  14. Tabitha — December 14, 2012 @ 8:52 am (#)

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

    • Zeina — December 29, 2012 @ 9:56 am (#)

      I simply left the peanut butter out of the recipe.. worked great

    • JenA — March 30, 2013 @ 12:28 pm (#)

      You can replace with almond butter. My favorite is Barney Butter.

  15. Vera Zecevic-Cupcakes Garden — January 2, 2013 @ 3:25 pm (#)

    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.

  16. Jacy — January 28, 2013 @ 6:15 pm (#)

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

  17. Joyce — February 23, 2013 @ 5:45 pm (#)

    Eating raw flour is NOT a good idea.

    • Lori — April 23, 2013 @ 10:16 am (#)

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

    • Erin — April 21, 2014 @ 3:18 pm (#)

      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!

  18. Faith — March 1, 2013 @ 1:44 pm (#)

    Where is the recipe?

  19. Larisa — March 4, 2013 @ 7:10 pm (#)

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

  20. testdomain — March 17, 2013 @ 7:39 am (#)

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

  21. Kit — April 10, 2013 @ 9:53 am (#)

    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.

  22. Dee Dee — June 2, 2013 @ 1:45 pm (#)

    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?

  23. Lori H — June 13, 2013 @ 6:30 pm (#)

    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!

  24. Emily Voss — July 18, 2013 @ 2:12 pm (#)

    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?

  25. Jordan — August 5, 2013 @ 12:07 pm (#)

    Just wondering if they have to be refrigerated?

  26. Kelsey — August 11, 2013 @ 6:45 pm (#)

    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.

  27. Sarah — October 1, 2013 @ 11:29 am (#)

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

  28. Shiloh — May 8, 2014 @ 9:28 am (#)

    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

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