Get Your Chef On ~ Peanut Butter

 

Have I ever told y’all that I have a love affair with peanut butter?  Like a serious, I should probably seek help because I eat it straight from the jar with a spoon like it was ice cream, sort of addiction?  There’s really nothing I can do about it though.  I’m pretty sure it’s a genetic problem.

 

It’s all my dad’s fault.  Peanut butter was a staple in our house growing up.  This was a food item we NEVER ran out of.  And he taught me to put it on everything.  Sandwiches, toast, fruit, crackers…  Seriously, if you’ve never put peanut butter on a soft baked chocolate chip cookie, you just haven’t lived.

So when I saw that this month’s Get Your Chef On hosted by Julie @ White Lights On Wednesday and Jen @ Four Marrs & One Venus just so happened to be the greatest food of all time, I knew I was in.  And I knew exactly what I was making. 

Rich, Chocolately, Peanut Buttery goodness all wrapped up in one delicious dessert.

Peanut Butter Cookie Dough Stuffed Chocolate Cupcakes
with Chocolate Buttercream Icing & Peanut Butter Cookie Frosting

 

Heaven in the form of a cake.
 
 
INGREDIENTS FOR PEANUT BUTTER COOKIE DOUGH:
1 stick (1/2 cup) butter, softened
3/4 cup creamy peanut butter ~ I used Honey Roasted Peanut Butter
1/2 cup sugar
1/2 cup brown sugar
4 tablespoons milk
1/2 tablespoon vanilla
2 cups all purpose flour
pinch of salt
 
INGREDIENTS FOR CHOCOLATE CUPCAKES:
1 box (18.25 ounces) devils food cake mix
1 box (3.9 ounces) instant chocolate pudding & pie mix
1 stick (1/2 cup) butter, softened
1 cup sour cream
4 eggs
1/2 cup milk
1 teaspoon vanilla
 
INGREDIENTS FOR CHOCOLATE BUTTERCREAM ICING:
2 sticks (1 cup) butter, softened
3 – 3 & 1/2 cups powdered sugar
1/2 cup cocoa powder
2 teaspoons vanilla
4 tablespoons milk
pinch of salt
 
INGREDIENTS FOR PEANUT BUTTER COOKIE FROSTING:
9 tablespoons butter, softened
3 cups powdered sugar
1 & 1/2 cups creamy peanut butter
 
 
LETS COOK:
 
THE PEANUT BUTTER COOKIE DOUGH ~ Combine the butter, peanut butter & sugars in a large bowl and cream on medium speed until light and fluffy.  Beat in the milk and vanilla until mixed well and smooth.  Beat in the salt & flour, 1 cup at a time, until just combined.  Using a tablespoon, shape the dough into balls and place on a wax paper lined baking sheet.  Freeze the dough overnight.
 
THE CHOCOLATE CUPCAKES ~ Preheat the oven to 350 degrees.  Line 2 cupcake pans with paper liners.  In a large bowl, mix together all ingredients.  The batter will be VERY thick!  Fill the prepared cupcake liners 1/2 full with the batter.  Place a frozen cookie dough ball on top of the batter, pressing down just slightly.  Bake for 20-25 minutes (follow time instructions based on your cake mix box but be prepared to add a few additional minutes)
 
THE CHOCOLATE BUTTERCREAM ICING ~ Cream the butter for a minute or two on medium speed.  With your mixer on the lowest speed, add in the powdered sugar, 1 cup at a time, and the cocoa powder until they are blended with the butter.  Increase the speed to medium and add in the remaining ingredients.  Beat for 2-3 minutes on medium speed.  Add more sugar if the icing needs to stiffen, more milk to thin out.
 
THE PEANUT BUTTER COOKIE FROSTING ~ Combine the peanut butter and butter in a large bowl and beat on medium speed for about a minute.  Turn the speed to low and add in the powdered sugar, 1 cup at a time, until fully incorporated.  Increase the speed to medium and mix until smooth.  Scoop out about a 1/2 tablespoon of the dough and shape into a ball.  Using a fork, make the classic crisscross patterns of a peanut butter cookie on top.  Repeat with remaining dough to make one cookie for each cupcake.
 
Once the cupcakes are baked and cooled, frost with a layer of the Chocolate Buttercream Icing and then place a Peanut Butter Frosting Cookie on top.
 
 
 
CHOCOLATE BUTTERCREAM ICING RECIPE INSPIRED BY: Savory Sweet Life
PEANUT BUTTER COOKIE FROSTING INSPIRED BY: Tide and Thyme (dot) com

 
 
THIS RECIPE IS PROUDLY SHARED AT THESE FABULOUS PARTIES


 

 


Comments

  1. says

    Ummm…yeah. These cupcakes are totally INSANE! And the extra dough on top, swoon. I’m so happy you joined in for GYCO Jamie! I hope you’ll be back again in November.

  2. says

    OMG, yes! You stuffed these with peanut butter cookie dough, yes, yes, YES!!!! Can you tell I’m just a little excited about these cupcakes? Chocolate and peanut butter go so well together but you’ve just taken it to a whole new level for me. Pinned.

  3. says

    these look too freakin good!! my husband will flip when i make these! Reese’s are his favorite chocolates and thats what these remind me of.

    I saw you featured on white lights on wednesday, and had to come over and see these for myself!

    Also I’m your newest follow, and i look forward to seeing more awesome recipes!

    <3 Bethany @ thesepiapuppy.blogspot.com

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