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Chocolate Cupcakes with Peanut Butter Cookie Dough “Frosting”

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Level: Easy

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Description

Cheers to cookie dough! These cupcakes are insanely delicious. And the “frosting” is egg-free, so you can enjoy it guilt-free, right?

Ingredients

  • FOR THE CUPCAKES:
  • 1 box (18.25 Oz. Size) Devil’s Food (or Other Chocolate Variety) Cake Mix
  • 1 cup Buttermilk
  • ½ cups Vegetable Or Canola Oil
  • 4 whole Eggs
  • FOR THE FROSTING:
  • 1 cup Butter, Room Temperature
  • 1-½ cup Creamy Peanut Butter
  • ½ cups Granulated Sugar
  • 1 cup Brown Sugar, Packed
  • 1 teaspoon Vanilla Extract
  • ½ cups Milk
  • 2-½ cups Flour
  • ½ teaspoons Salt
  • 2 cups Mini Semisweet Chocolate Chips

Preparation

For the cupcakes:

Preheat oven to 350ºF. 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 (see below).

For the peanut butter cookie dough “frosting”:

Use an electric mixer to beat butter, peanut butter and sugars together until fluffy, about 2-3 minutes. Mix in 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.

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