Is it still a surprise if you say what the surprise is in the title? Tricky, tricky.
Coming up with a name for these guys was a bit of a challenge for me, but I figured chocolate surprise cupcakes sounded pretty darn good. Who doesn’t like chocolate? Or surprises? If your hand is raised…I shake my head for you in shame.
Say hello to Chocolate Surprise Cupcakes.
The idea of these was to come up with a cupcake recipe that could sit out for a period of time without going bad. That eliminated heavy cream from the ingredient list, which is in like so many of my filling recipes for cupcakes….so I had to come up with a new filling.
By the way, since I have started stuffing and filling my cupcakes, there has been no turning back. Cupcakes are definitely not the same to me anymore unstuffed. They’re just..lonely. Empty.
So anyways, I came up with the idea to make a cookie dough filling. An eggless cookie dough filling, of course. Salmonella scares me and I don’t plan on finding out what it’s like to have it.
Well here we go, double chocolate cookie dough stuffed yellow cupcakes with peanut butter buttercream frosting. Or you can just call the surprise cupcakes which I find is a wittle bit easier.
My dad thought he was super witty…his title for them was “Peanut Butter CUPcakes” (emphasizing the CUP). Yes, he’s quite the clever guy. He was very proud!
Double chocolate cookie dough stuffed yellow cupcakes with peanut butter buttercream frosting. Chocolate Surprise Cupcakes. Peanut butter CUPcakes. Whatever you want to call them…you should try them, because this whole cookie dough in a cupcake thing
kinda totally, completely, rocks.
Chocolate Surprise Cupcakes
(Makes about 20 cupcakes)
1 box of yellow cake mix, prepared according to box directions (Don’t bake, yet until instructions below say so)
FOR COOKIE DOUGH:
3/4 cups (1 1/2 sticks) butter
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa powder (I used dark cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
FOR PEANUT BUTTER BUTTERCREAM:
1 cup (2 sticks) butter
2 cups peanut butter
1/4 cup milk (or heavy cream), as needed
4 cups powdered sugar
- Cream butter, white sugar, and brown sugar together in the bowl of a mixer. Stir in vanilla.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add to creamed mixture. Fold in chocolate chips by hand. Scoop dough into balls by the Tablespoonful, place on a cookie sheet lined with parchment paper, and freeze in the freezer for at least 2 hours.
- Preheat oven to 375 degrees F. Prepare cake batter according to directions on box and scoop into cupcake liners about half-way to 3/4-full. Drop frozen cookie dough balls into the center of each cupcake batter cup. Bake in preheated oven for 15-20 minutes or until tops are covered and they spring back slightly when touched. Edges should be golden.
- Let cool in tins for 20 minutes, then invert onto a wire rack to finish cooling for an additional 30 minutes.
- FOR FROSTING: Cream butter until smooth. Mix in peanut butter. Beat in powdered sugar. Add milk or cream as desired to achieve the ideal consistency. Frost onto cooled cupcakes as desired. Enjoy!
- Chocolate Cupcakes & Cupcakes With Chocolate Frosting (williams-sonoma.com)
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