Mom's Test Kitchen

Get Your Chef On ~ Peanut Butter

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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


 

 


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Comments

  1. Bethany Kline

    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

    Reply

  2. Joan Hayes

    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.

    Reply

  9. Julie E

    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.

    Reply

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