Chocolate and peanut butter—there’s a duo that could make even the grumpiest Monday morning feel like a cozy Sunday brunch. Picture this: rich chocolate cupcakes topped with a whimsical swirl of peanut butter cookie dough frosting.
It’s like a warm hug in cupcake form, the kind you need when the world feels a bit too chaotic. And honestly, who doesn’t want a little more sweetness in their life, especially when it’s this deliciously decadent?
Steps
- Preheat your oven to 350 degrees Fahrenheit and prepare 24 muffin cups with paper liners.
- In a mixing bowl, combine the cake mix, buttermilk, and oil using an electric mixer on low to medium speed for about 30 seconds until moistened. Gradually add the eggs one at a time, mixing until the batter is well combined.
- Increase the mixer speed to high and continue beating until the mixture is thick, approximately 2 minutes.
- Fill each muffin cup with the batter until they are about two-thirds full. Bake the cupcakes for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool on a wire rack before adding the frosting.
- For the frosting, use an electric mixer to cream together the butter and sugars until they are light and fluffy, which should take about 2-3 minutes.
- Add the peanut butter, vanilla, and milk to the mixture, stirring well to combine.
- Gradually mix in the flour and salt, either on low speed or by hand, until fully incorporated. If the mixture is too thick, add extra milk to achieve the desired consistency.
- Finally, fold in the chocolate chips until evenly distributed throughout the frosting.
- Once the cupcakes have cooled, top each one with a generous scoop of the peanut butter cookie dough frosting.
Ingredients
- 1 (18.25 oz.) box Devil’s Food or other chocolate cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 4 eggs
- 12 tablespoons (1.5 sticks) butter, at room temperature
- 1/2 cup peanut butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips
FAQ
- Can I use a different type of cake mix for the cupcakes?
- Yes, you can substitute Devil’s Food cake mix with any other chocolate variety cake mix you prefer.
- Is the peanut butter cookie dough frosting safe to eat?
- Absolutely! The frosting is egg-free, making it safe to consume without baking.
- How should I store the chocolate cupcakes with peanut butter cookie dough frosting?
- Store the cupcakes in an airtight container in the refrigerator to keep the frosting fresh.
- Can I freeze the chocolate chips before using them in the recipe?
- Yes, refrigerating or freezing the chocolate chips helps prevent them from melting during mixing.
- What should I do if the frosting is too thick?
- If the frosting is too thick, you can gradually add more milk until you reach your desired consistency.
Tips
- Ensure your mini chocolate chips are chilled or even frozen before adding them to the frosting to prevent them from melting during mixing.
- When preparing the cupcake batter, add the eggs one at a time to ensure they are fully incorporated, which will help achieve a smoother batter.
- Allow the cupcakes to cool completely on a wire rack before frosting them to prevent the frosting from melting or sliding off.
- If the peanut butter cookie dough frosting is too thick, gradually add more milk to achieve your desired consistency.
Equipment
- Electric Mixer – Useful for mixing the cupcake batter and the frosting.
- Wire Cooling Rack – For cooling the cupcakes after baking.
- Muffin Tin – To hold the paper liners and shape the cupcakes.
- Paper Liners – To line the muffin cups.
- Measuring Cups and Spoons – For accurately measuring ingredients.
- Mixing Bowls – To mix various components of the recipe.
