I have a confession: I don’t love peanut butter. I like it, but I don’t love it. I feel like peanut butter is at its peak paired with strawberry jam between two slices of bread. When it comes to desserts, peanut butter is usually just “meh”. Give me white chocolate or caramel and I’m totally satisfied.
But this cupcake violated my peanut butter rules.
The concept made me want to make them and the taste makes me want to make them again this week! The little peanut butter cookie frosting takes the cake (teehee).
Make cake mix according to package instructions. Or make them according to how many eggs are left in your fridge. Or make cake batter from scratch.
Ok, let’s not get crazy, here.
Mix it all together.
Fill mini cupcake liners about 2/3 full. We don’t want these to be overflowing. Bake at 350F for about 13 minutes.
While cupcakes are baking, make up your peanut butter cookie frosting. Blend peanut butter and margarine, then slowly add confectioners’ sugar. This stuff is unbelievably good. It is rich and sweet and delicious and I wanted to spread it on everything and eat it.
I’m glad I don’t have vanilla ice cream in my freezer.
Roll the peanut butter “cookie dough” into small balls - about the size of a penny.
But if you’re not like me and you’re a real peanut butter lover, go for quarter-size.
Press each ball down twice with a fork to create the criss-cross effect. This is easiest if you try to keep the fork clean.
Refrigerate or freeze “cookies” until you are ready to put the cupcakes together. It makes them much easier to pick up and handle.
To make the ganache (dairy free), melt chocolate chips in the microwave for 30 seconds, stir, return to microwave for 30 seconds, stir in soy milk, and return to microwave for 30 seconds more if needed.
A kitten cries every time you burn chocolate in the microwave. Don’t put it in for 2 minutes straight. Seriously. No one likes burned chocolate. And no one likes using a double boiler.
This is what it should look like. Smooth, chocolatey liquid.
Drop a dollop onto each cupcake.
Dollop is a strange word.
And place a cookie on top.
And there it is. A peanut butter cookie cupcake with chocolate ganache.
Rich, chocolatey, and peanut buttery.
Some might say this is over the top. And they might be right.
But it’s over the top in a very good way. Even if you don't love peanut butter.
B.faB and happy baking!
Adapted from the Savory Sweet Life cookbook
- 1 box devils food cake mix + required ingredients
Peanut Butter Cookie Frosting
- 1 1/2 cups smooth peanut butter
- 1 1/2 sticks margarine* (3/4 cup) - room temperature
- 3 cups confectioners’ sugar
- 1 cup semisweet chocolate chips
- 1/3 cup soy milk*
Preheat oven to 350F. Bake cupcakes according to package directions.
Mix margarine and peanut butter until combined in mixer with paddle attachment. Slowly mix in confectioners’ sugar. Roll frosting into penny- or quarter-sized balls. Press down with a fork twice to create a criss-cross pattern. Refrigerate or freeze until ready to assemble cupcakes.
Melt chocolate chips in the microwave for 30 seconds, stir, return to microwave for 30 seconds, stir in soy milk, and return to microwave for 30 seconds more if needed. Place a small dollop of ganache onto each cupcake. Press one frosting cookie onto each dollop.
*Note: This recipe is dairy-free. Feel free to use butter and milk (or heavy cream) in your frosting and ganache.