How To Make Chocolate Cupcakes Topped with Cookie Dough
Cookie dough lovers are gonna rave over these treats! These scrumptious chocolate cupcakes are topped with a scoop of egg-free peanut butter cookie dough.
Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
Beat cake mix, buttermilk, and oil with an electric mixer on low to medium speed for about 30 seconds until moistened.
Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.
Pour or scoop the batter into the paper liners until they are ⅔ full. Bake for 15 to 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.
Peanut Butter Cookie Dough “Frosting”:
Use an electric mixer to beat butter and sugars together for about 2 to 3 minutes until fluffy. 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.
- Calories: 367.84kcal
- Fat: 19.79g
- Saturated Fat: 6.95g
- Trans Fat: 0.29g
- Monounsaturated Fat: 7.95g
- Polyunsaturated Fat: 2.98g
- Carbohydrates: 44.16g
- Fiber: 1.39g
- Sugar: 25.51g
- Protein: 5.72g
- Cholesterol: 44.24mg
- Sodium: 219.66mg
- Calcium: 76.13mg
- Potassium: 157.16mg
- Iron: 1.51mg
- Vitamin A: 64.01µg
- Vitamin C: 0.16mg
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