Chocolate Cupcakes w/ Peanut Butter Cookie Dough “Frosting”
- Yield 24
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Chocolate Cupcakes w/ Peanut Butter Cookie Dough “Frosting” is a dessert recipe on Avoteb. The yield on the card is 24. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 24 servings
- 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
- 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
Warm 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. Tip in eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.
Tip or scoop the batter into the paper liners until they are 2/3 full. Roast for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Lift from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting recipe (listed below).
Take an electric mixer to beat butter and sugars together until fluffy, about 2-3 minutes. Stir in peanut butter, vanilla and milk. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Tip in in extra milk to thin, if needed. Stir in chocolate chips.
