Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4 out of 5 stars
(1)
Ingredients
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
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Preparation
Step 1
To Make Cupcakes:
Step 2
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
Step 3
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.
Step 4
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).
Step 5
To Make Peanut Butter Cookie Dough “Frosting”:
Step 6
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.
Step 7
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