Chocolate Cupcakes w/ Peanut Butter Cookie Dough “Frosting”

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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!

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Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes 1x

Description

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


Scale

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

Instructions

To Make Cupcakes:

  1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
  2. 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.
  3. 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”:

  1. 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.

Notes

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.

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140 comments on “Chocolate Cupcakes w/ Peanut Butter Cookie Dough “Frosting””

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  1. 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.

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

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

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

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

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

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

  8. 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!

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

  10. 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! ;)

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

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

  13. That frosting looks decadent!! Wow.

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

  15. 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!

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

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

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

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

  20. These cupcakes are SOOOOO fun!

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

  22. 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

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

  24. werry god

  25. 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!!

  26. WOW, it looks so good

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

  28. 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!

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

  30. 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 :)

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

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

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

  34. 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 :)

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

  36. 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 :)

    • 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

  37. This just might help satisfy my cupcake obsession!

  38. 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.

  39. Do you refrigerate these once made?

  40. 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”?

  41. 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 :-(

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

  43. 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.

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

  45. 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.

  46. 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?

  47. 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.

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

  48. Wow! These look awesome. Great idea!