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Chocolate Peanut Butter Cookie Dough Cupcakes

  • Recipe Submitted by on

Category: Kids, Holiday, Desserts, Chocolate

 Ingredients List

  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup buttermilk
  • 1 1/4 cup plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

 Directions

1. Mix the peanut butter, butter, both sugars and buttermilk until combined.

Chocolate Peanut Butter Cookie Dough Cupcakes

2. Add the flour, baking soda, baking powder and salt to the peanut butter mixture and mix until well combined.

Chocolate Peanut Butter Cookie Dough Cupcakes

3. Using a cookie scoop take one round of dough at a time and place it into a container. Make sure to squish the dough down a little bit so it”™s more flat than what I”™ve done (use a fork). A few of my cakes ended up with air holes because I didn”™t. Freeze overnight or for a few hours.

Chocolate Peanut Butter Cookie Dough Cupcakes


Chocolate Cupcakes
adapted from Love Bakery (makes 24)
Ingredients
120g unsalted butter at room temperature
300g caster sugar
2 eggs at room temperature
40g cocoa powder, sifted
300g self raising flour
280ml buttermilk (about 3/4 cup)
1 tsp baking soda
3 tsp white wine vinegar

Chocolate Peanut Butter Cookie Dough Cupcakes
Early birthday present

1. Preheat oven to 350 F/180 C and line muffin tray with liners. Cream the butter and caster sugar together for about 5 minutes until light and fluffy. Add the eggs one at a time and beat until combined.

Chocolate Peanut Butter Cookie Dough Cupcakes

2. Add the cocoa powder and mix. Add the flour and buttermilk and mix until combined. Add the baking soda and vinegar and mix for 2 more minutes.

Chocolate Peanut Butter Cookie Dough Cupcakes

3. Add one scoop of batter into each cup.

Chocolate Peanut Butter Cookie Dough Cupcakes

4. Place one frozen cookie dough ball in the center of each cup on top of the first scoop of batter. Cover with one more scoop of cake batter. Bake for 25 minutes and place on a cooling rack.

Chocolate Peanut Butter Cookie Dough Cupcakes

Peanut Butter Swiss Meringue Buttercream

adapted from the Red DeerIngredients

8 egg whites
2 1/2 cups caster sugar
500g unsalted butter at room temperature
4 tsp vanilla
8 tbs peanut butter


1. Place the egg whites and caster sugar in a double boiler. Whisk until the sugar has dissolved and the egg whites are really hot.


Chocolate Peanut Butter Cookie Dough Cupcakes

2. I got my “station” ready with the butter cut into cubes and the peanut butter measured. Once the egg whites are ready (transfer to a large bowl if necessary, eggs will start to double in size). Start whisking on medium high speed until the mixture is completely cool (this can take 10 plus minutes).

Chocolate Peanut Butter Cookie Dough Cupcakes

3. Start adding the butter one cube at a time on medium speed. Add the peanut butter and vanilla. Turn back up to medium high and keep whisking until it becomes thick enough to pipe. I”™ve only got a hand mixer and had to stop because I thought my arm was going to fall off, so it wasn”™t as thick as I would have liked!

4. Pipe on each cake and top with chocolate sprinkles and peanut butter cup! I also gave each one a drizzle with some Wilton Peanut Butter drizzle.

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