Chocolate Peanut Butter Cookie Dough Cupcakes
Monday, October 4, 2010 at 5:38PM
Blue Eyed Bakers

Here’s something you might not have picked up on.  We have a very teeny, tiny, slight tendency to get just a wee bit carried away.

How?  Well, for our New Year’s Eve party we curled 24 spools of ribbon to decorate the chandelier (we were feeling very festive).  And that was just one light fixture. 

We won’t mention the food we prepared for the 10 people who came over (there may have been 36 cupcakes, 2 pans of brownies, a charcuterie platter and 3 specialty cocktails).

But wait.  Please don’t think we are those people who are always bustling about doing insanely over the top, crafty things that leave the rest of us wondering where they find the time. 

Um, seriously, no, we don’t have that much energy. 

Actually, we’re kind of lazy a lot of the time (really how can we be expected to change the channel without a remote control?).  But if it’s something we’re passionate about, like food (and apparently December 31st), then we hit the gas and go full speed, guns a-blazin’. 

Yes, cookies, guns a-BLAZIN’.

So of course baking, being one of those passions of ours, gets the full speed, all or nothing, go big or go home treatment. 

Exhibit A – these cupcakes.  With chocolate chips.  And chocolate chip cookie dough.  Inside the cupcake.  Because really, when you’re torn between baking cupcakes or cookies you might as well just combine the two, right?

Oh and there’s frosting.  Chocolate peanut butter frosting.  Because we are also passionate about peanut butter.

We know, we know, we got carried away again.

Chocolate Peanut Butter Cookie Dough Cupcakes
Makes 24 cupcakes
Inspired by Molly's Cupcakes

Print Recipe

For Cookie Dough:
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
2 1/2 cups all purpose flour
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
1/2 cup peanut butter chips 

For Cupcakes:
3 1/4 cups cake flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 tablespoon vanilla
1 cup plus 2 tablespoons milk
3/4 cups plus 2 tablespoons (1 3/4 sticks) butter, softened
1 3/4 cups sugar
5 large egg whites, room temperature
2 cups mini semi-sweet chocolate chips

For Frosting:
3 cups powdered sugar
16 ounces cream cheese, room temperature
1 cup (2 sticks) butter, softened
1 cup chocolate peanut butter (we used Peanut Butter & Co Dark Chocolate Dreams)

Make the Cookie Dough:
Combine the butter and sugars in a mixing bowl and cream on medium high speed for a few minutes until light and fluffy. Add in the milk and vanilla and blend until fully incorporated.  Add in the flour and salt and stir until just combined.  Add in the peanut butter chips and chocolate chips.  Using a tablespoon, scoop out the cookie dough and form into logs, about 1 1/2 inches by an inch.  Place on a baking sheet lined with wax paper and freeze for at least 4 hours.

Make the Cupcakes:
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Combine 3 1/4 cups of cake flour, baking powder and salt in a large bowl and set aside.  Stir the vanilla into the milk.

In the bowl of an electric mixer, cream butter on medium high speed until smooth.  Add the sugar and beat until light and fluffy. With mixer on low, add the flour mixture in three additions, alternating with the milk mixture.  Beat until just combined after each flour or milk addition.  

Whisk the egg whites until stiff peaks form.  Fold gently into the batter.  Coat chocolate chips in remaining 1 tablespoon of flour and fold into batter.  Divide batter among muffin cups, filling each 2/3 full.  Place a frozen cookie dough tube in the center of each cupcake.  Bake cupcakes for 18-22 minutes. Let cool in tins on wire racks.

Make the Frosting:
In the bowl of an electric mixer, combine powdered sugar, cream cheese, butter, and chocolate peanut butter and beat mixture until smooth. Spread frosting over top of cooled cupcakes, topping with additional chocolate chips if desired.

Article originally appeared on Blue Eyed Bakers (
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