Dark Chocolate Peanut Butter Cupcake with Peanut Butter Chocolate Chip Cookie Dough Topping

Chocolate and peanut butter.  Two great tastes that go well together.  The dark chocolate cake is dense and moist.  The dark chocolate peanut butter cup hidden inside adds a sweet surprise.  The peanut butter chocolate chip cookie dough topping is pure fun!

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Little Cakes: The Dark Chocolate Peanut Butter Cake
Filling: Dark Chocolate Peanut Butter Cup
Topping: Peanut Butter Chocolate Chip Cookie Dough

Peanut Butter Chocolate Chip Cookie Dough

Yield:  Enough for 24 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

12 tablespoons butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 cup mini semisweet chocolate morsels

1.  Beat the butter and sugars together on med-high speed until fluffy, about 2 - 3 minutes.

2.  On low speed, mix in the peanut butter, milk and vanilla.  Add the salt, and gradually add in the flour.  Stir in the mini semisweet chocolate morsels.

If the cookie dough is too crumbly, just add a little milk.

This recipe does not use eggs in the cookie dough, so you can ball up the topping into bite sized morsels and eat them as is!

Mini Dark Chocolate Peanut Butter Cups

Mini dark chocolate peanut butter cups make a great topping on a chocolate cupcake, or just about any other cupcake.  For a real treat use these as a filling.  Or just go out a buy a box of these and eat them all up.
 

The Dark Chocolate Peanut Butter Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 25 minutes

INGREDIENTS:

1 1/2 cups flour
1 cup sugar
1/4 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

24 mini dark chocolate peanut butter cups

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add all of the wet ingredients and stir together until well blended.

3.  Fill cupcake tins 1/3 full, and drop one mini dark chocolate peanut butter cup into the middle of each cupcake tin.  Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

You can use any topping or frosting with these dark delights.  I would recommend peanut butter topping, or cream cheese frosting.