Sometimes I debate my favorite flavor combination. Is it chocolate and peanut butter, or chocolate and cookie dough? Honestly, I can’t decide. It’s like choosing between children. So on days like that, I make something that brings it all together. If the break-up brownies were a bit over-the-top for you, here’s a slightly less rich combination with all the same flavors.
Start with your favorite chocolate cupcake recipe (my favorites are all from a box). Once those have cooled…
Make eggless cookie dough and frosting recipes below (separately).
- FROSTING BASE:
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, softened by not to room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
- EGGLESS COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup mini chocolate chips
- Then combine them, and add a tablespoon of peanut Butter.
To make my cupcakes look fancy, I always use a big ziplock bag to pipe the frosting on. Here’s how you hold it to fill it with minimum mess. Then snip off the tip, and swirl it on like the pros!
These are my favorite cupcakes I’ve ever made, hands down!