It's all my dad's fault. Peanut butter was a staple in our house growing up. This was a food item we NEVER ran out of. And he taught me to put it on everything. Sandwiches, toast, fruit, crackers... Seriously, if you've never put peanut butter on a soft baked chocolate chip cookie, you just haven't lived.
So when I saw that this month's Get Your Chef On hosted by Julie @ White Lights On Wednesday and Jen @ Four Marrs & One Venus just so happened to be the greatest food of all time, I knew I was in. And I knew exactly what I was making.
Rich, Chocolately, Peanut Buttery goodness all wrapped up in one delicious dessert.
Peanut Butter Cookie Dough Stuffed Chocolate Cupcakes
with Chocolate Buttercream Icing & Peanut Butter Cookie Frosting
Heaven in the form of a cake.
INGREDIENTS FOR PEANUT BUTTER COOKIE DOUGH:
1 stick (1/2 cup) butter, softened
3/4 cup creamy peanut butter ~ I used Honey Roasted Peanut Butter
1/2 cup sugar
1/2 cup brown sugar
4 tablespoons milk
1/2 tablespoon vanilla
2 cups all purpose flour
pinch of salt
INGREDIENTS FOR CHOCOLATE CUPCAKES:
1 box (18.25 ounces) devils food cake mix
1 box (3.9 ounces) instant chocolate pudding & pie mix
1 stick (1/2 cup) butter, softened
1 cup sour cream
4 eggs
1/2 cup milk
1 teaspoon vanilla
INGREDIENTS FOR CHOCOLATE BUTTERCREAM ICING:
2 sticks (1 cup) butter, softened
3 - 3 & 1/2 cups powdered sugar
1/2 cup cocoa powder
2 teaspoons vanilla
4 tablespoons milk
pinch of salt
INGREDIENTS FOR PEANUT BUTTER COOKIE FROSTING:
9 tablespoons butter, softened
3 cups powdered sugar
1 & 1/2 cups creamy peanut butter
LETS COOK:
THE PEANUT BUTTER COOKIE DOUGH ~ Combine the butter, peanut butter & sugars in a large bowl and cream on medium speed until light and fluffy. Beat in the milk and vanilla until mixed well and smooth. Beat in the salt & flour, 1 cup at a time, until just combined. Using a tablespoon, shape the dough into balls and place on a wax paper lined baking sheet. Freeze the dough overnight.
THE CHOCOLATE CUPCAKES ~ Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners. In a large bowl, mix together all ingredients. The batter will be VERY thick! Fill the prepared cupcake liners 1/2 full with the batter. Place a frozen cookie dough ball on top of the batter, pressing down just slightly. Bake for 20-25 minutes (follow time instructions based on your cake mix box but be prepared to add a few additional minutes)
THE CHOCOLATE BUTTERCREAM ICING ~ Cream the butter for a minute or two on medium speed. With your mixer on the lowest speed, add in the powdered sugar, 1 cup at a time, and the cocoa powder until they are blended with the butter. Increase the speed to medium and add in the remaining ingredients. Beat for 2-3 minutes on medium speed. Add more sugar if the icing needs to stiffen, more milk to thin out.
THE PEANUT BUTTER COOKIE FROSTING ~ Combine the peanut butter and butter in a large bowl and beat on medium speed for about a minute. Turn the speed to low and add in the powdered sugar, 1 cup at a time, until fully incorporated. Increase the speed to medium and mix until smooth. Scoop out about a 1/2 tablespoon of the dough and shape into a ball. Using a fork, make the classic crisscross patterns of a peanut butter cookie on top. Repeat with remaining dough to make one cookie for each cupcake.
Once the cupcakes are baked and cooled, frost with a layer of the Chocolate Buttercream Icing and then place a Peanut Butter Frosting Cookie on top.
CHOCOLATE BUTTERCREAM ICING RECIPE INSPIRED BY: Savory Sweet Life
PEANUT BUTTER COOKIE FROSTING INSPIRED BY: Tide and Thyme (dot) com
THIS RECIPE IS PROUDLY
SHARED AT THESE FABULOUS PARTIES
