Sunday, November 20, 2011

Chocolate cupcakes with peanut butter chocolate chip cookie dough filling & toasted marshmallow frosting

Is that title a mouthful or what?  If you think it's name is great, just wait til you taste these babies.

My treats are always well-received(not because I don't cooke duds.  I do.  They just end up in the rubbish).  However, different people have different taste.  What is someone's favorite, might rate lower on the scale for someone else.  My husband prefers his treats "so sweet that it hurts my mouth".  My sister-in-law, Kawai, loves anything with cream cheese.  Our cousin Vanessa loves the peanut butter & chocolate combination.  I have also found that a lot of locals on Oahu prefer their sweets a little less sweet than, say, my Texas peeps.

That being said, this was a clear winner for all, regardless of their preference.

It literally has it all.  Moist cake with a great crumb.  Faux cookie dough with that salty-sweet combo.  And the best of all, super-duper, ooey-gooey marshmallow.

Look at how that marshmallow just cradles that lovely sphere of cookie dough.

I gave these to my 3 & 5 year old nephew & niece.  Someone said, "oh they are just going to lick the frosting off & leave the cake".  Not even close.  Every last crumb was licked off the wrapper before they promptly asked, "may I have another cupcake please".

So next time you want to be the superstar, Martha Stewart, Queen Cupcake of your bake sale, Christmas party, family potluck, etc., make these stash you some & be prepared to have your ego stroked!

For the Cupcakes:  Adapted from Joy the Baker

2 1/4 cups all-purpose flour

2 cups sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

2/3 cup vegetable oil

2 teaspoons apple cider vinegar

2 cups cold water

For the Cookie Dough Balls:

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature

1 cup plus 2 Tablespoons all purpose flour

1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)

3/4 teaspoons salt

1/2 cup brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

2-3 tablespoons natural peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)

1 cup semi sweet chocolate chips-

For the Meringue:

4 large egg whites

1 1/2 cups granulated sugar

1/2 cup light corn syrup

large pinch of salt

2 teaspoons pure vanilla extract

For the Cupcakes:

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together.  Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

For the Cookie Dough Balls:

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.

Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet.  Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

For the Meringue:

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  Yucky.

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

To Assemble Cupcakes:

Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.

Place dough balls on top of cupcakes.

Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.

At this point you can toast your marshmallow frosting with a kitchen torch.

If you don't then turn on your oven's broiler.

Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast.  You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.


  1. This is a wonderful creation. I like that the cookie dough is hidden by the meringue! Well done-yum!

  2. They were wonderful! Can't wait for the next yummy creation.