Chocolate Peanut Butter Cookie Dough Cupcakes

So, I don’t know if you have plans for New Years or whatever.

I can assure you, that I have none.  Except maybe with a box of Oatmeal Cream Pies, my Roku box (I am currently getting acquainted with Friday Night Lights), and a pair of fur lined slippers.

Although I love just about any excuse to celebrate, I can’t get into New Years.  I just can’t.

IT DOESN’T FEEL NEW.

I’m actually fairly certain that it’s a FAKE holiday, but unlike Valentines Day, no one is obligated to give you chocolate, flowers, or gifts.

And honestly, I can only support pretend holidays if presents are involved.

But if YOU are a New Year’s party person, I will support you and your fun sparkly plans, as long as you support me and my Oatmeal Cream Pies and no plans, and we can all get along.

For the past couple of years, I have made themed cupcakes like THESE and THESE for you to take to your festive fun New Year planny plans.

This  year, I’m still making you cupcakes.  But no cute decorations, just full on yum.

If starting off the year with cookie dough stuffed in a cupcake is wrong, then I’m just a big fat wrong face.

Chocolate Peanut Butter Cookie Dough Cupcakes

INGREDIENTS

• Box chocolate cake mix (I like Duncan Hines Dark Chocolate Fudge), plus eggs, oil and water to prepare
• Eggless Peanut Butter Cookie Dough:
• 1 stick salted butter, at room temperature
• 1/2 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1/4 cup milk
• 3 teaspoons vanilla
• 2 cups all-purpose flour
• Chocolate Frosting:
• 2 sticks butter, slightly softened
• 1 teaspoon vanilla
• 3 Tablespoons milk
• 1/2 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/4 cup chocolate syrup (like Hershey’s)
• Peanut Butter Frosting:
• 2 sticks salted butter, slightly softened
• 1 cup smooth peanut butter
• 1 teaspoon vanilla
• 1/4 cup milk
• 4 cups powdered sugar

INSTRUCTIONS

1.  Preheat oven to 350.  Line 24 muffin tins with paper liners.

2.  Prepare cupcake batter according to box directions.  Fill paper liners 2/3 full, and bake as instructed.  Allow cupcakes to cool completely on a rack.

3.  While cupcakes are cooling, prepare cookie dough:  In the bowl of your mixer, combine butter, peanut butter, and sugar.  Beat on medium until fluffy and smooth.  Mix in milk and vanilla.  On low speed, slowly add flour and beat until combined.  Once cupcakes are cool, remove the center of the cupcakes with a knife or a cupcake coring tool (I use THIS one, it’s easy and inexpensive).  Fill each hole with a scoop of peanut butter cookie dough.

4.  Prepare frosting:

Chocolate Frosting:  In the bowl of a mixer, beat butter, vanilla and milk on medium speed until combined.  Slowly add powdered sugar and cocoa powder, beating on low until just mixed.  Add chocolate syrup and increase speed to high, beating until smooth and fluffy.

Peanut Butter Frosting:  In the bowl of a mixer, beat butter, peanut butter, vanilla, and milk on medium speed until combined.  Slowly add powdered sugar, beating on low until just mixed.  Increase speed to high and beat until smooth and fluffy.

5.  Pipe frosting on cupcakes.  I used disposable piping bags and a JUMBO OPEN STAR TIP.  To get the two tone look like on my cupcakes, I followed THESE directions.  It’s easy!!

Enjoy and have a Happy New Year!!

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