Chocolate Cupcakes w/ Peanut Butter Cookie Dough Frosting
Ingredients
The cupcakes
-
1
box
Devil’s Food cake mix (or other chocolate variety, 18.25 oz.)
-
1
cup
buttermilk
-
½
cup
vegetable or canola oil
-
4
units
eggs
The frosting
-
12
Tbsp.
butter, room temperature
-
½
cup
peanut butter
-
1
cup
brown sugar, packed
-
½
cup
granulated sugar
-
½
cup
milk
-
1
tsp.
vanilla
-
2½
cups
flour
-
½
tsp.
salt
-
1
cup
mini semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and line 24 muffin cups with paper liners.
- Mix the cake mix, buttermilk, and oil with an electric mixer until moistened, then add eggs one at a time and mix until well combined.
- Increase the mixer speed to high and beat for about 2 minutes until thick.
- Pour the batter into the lined muffin cups until they are 2/3 full and bake for 15-20 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool on a wire rack.
- For the frosting, beat the butter and sugars together until fluffy, then mix in the peanut butter, vanilla, and milk.
- Stir in the flour and salt until incorporated, adding extra milk if needed, then fold in the chocolate chips.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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