Chocolate Cupcakes with Cookie Dough “Frosting”


Chocolate Cupcake Ingredients

  • 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

Peanut Butter Cookie Dough “Frosting” Ingredients:

  • 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

Preparation Instructions:

To Make Cupcakes:

  • Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
  • 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.
  • 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).

To Make Peanut Butter Cookie Dough “Frosting”:

  • 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.

Ali’s Tip:

It helps to have your chocolate chips refrigerated or frozen for this recipe.  Otherwise, the frosting has the potential to melt the chips once you have been mixing it for awhile.


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