Peanut Butter Cup CupcakesOle & Shaina Olmanson
My kids recently went on a peanut-butter-loving kick. Daily they would try to steal spoonfuls of the sticky substance when they thought I was distracted. We made the classic peanut butter and jelly, Thai peanut dipping sauce, ants on a log with celery sticks and raisins and spread it between graham crackers at snacktime. The obvious next course of action was to bring the peanut butter to dessert.
Devil’s food cupcakes with peanut butter cookie dough baked inside and topped with a hard chocolate “frosting.” Peanut butter and chocolate lovers will go crazy for this combination.
Peanut Butter Cup Cupcakes
1 recipe’s worth batter for devil’s food cupcakes
Peanut Butter Cookie Dough
1 recipe’s worth of dough for your favorite peanut butter cookies, chilled
To Top it Off
8 ounces semisweet chocolate
To make the cupcakes:
Preheat oven to 350 degrees F. Fill paper-lined cupcake tins 1/2 full of cake batter. Add a 1″ scoop of chilled cookie dough. Press down slightly. Bake for 18-20 minutes until tops are set. Remove from oven and cool. In a double boiler, melt chocolate. Spread chocolate over warm chocolate and allow to set. Garnish with mini peanut butter cookies, if desired.
Makes 24 cupcakes.
Looking for more chocolate and peanut butter?
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