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.
Serves:
Ingredients
For Chocolate Cupcakes:
- 18.25ozDevil’s Food cake mix,1box, or other chocolate variety
- 1cupbuttermilk
- ½cupvegetable oil,or canola oil
- 4eggs
For Peanut Butter Cookie Dough “Frosting”:
- 12tbspbutter,1.5 sticks, room temperature
- ½cuppeanut butter
- 1cupbrown sugar,packed
- ½cupgranulated sugar
- ½cupmilk
- 1tspvanilla
- 2½cupsflour
- ½tspsalt
- 1cupmini chocolate chips,semisweet
Instructions
Cupcakes:
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Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners.
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Beat cake mix, buttermilk, and oil with an electric mixer on low to medium speed for about 30 seconds until moistened.
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Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.
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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.
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Remove from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting.
Peanut Butter Cookie Dough “Frosting”:
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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.
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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.
Nutrition
- 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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