Peanut Butter Cupcakes with Chocolate Icing and a Cookie Dough Filling

I am proud of myself. I’ve never made filled cupcakes before, but I decided I could do it – why not? – and made these as the first of 3 baked-goods rewards to donors who helped my husband’s band get their cd made – there was a donation level where you got a cd and I baked you something as well. So I’ll be knocking out a couple other sweet treats in the next couple weeks to reward other donors.

These came from a recipe on Live Learn Love Eat, where it was sugar-free and vegan. Well, I wasn’t making it for a sugar-free person or a vegan, so I wasn’t too particular about having regular milk rather than soy milk, or regular butter rather than vegan margarine (or, in fact, rather than oil, which I thought I had on hand but didn’t), and while it still wound up being sugar-free, it stopped being vegan. But it’s really easy to re-veganize, if that’s something you’d like to do. Just make the obvious substitutions, there’s nothing fussy like eggs in here. That’s right – no raw egg in the cookie dough… mom. Vegans! They’re full of useful ideas!

Since these were a gift, or a prize, or whatever you want to call it, and since I made a dozen of them (cutting down the recipe from 18, since I have two 6-muffin pans), I figured it would have been obvious if I tested one of them, so I never got to eat one. However, I did get to eat all of the constituent parts. There was a little bit extra icing and filling, and then since you have to dig out the centres of the cupcakes to fill them, well, you have to do something with the cored-out bits, right? So I ate them. Anyway, what this means is that I’ve eaten all the constituent parts of the cupcake, just not together. So I’m pretty sure this is good all together. Trust me.

Peanut Butter Brownies with Chocolate Icing and a Cookie Dough Filling

for the cupcakes
Ingredients
1 2/3 cups flour
1 tsp baking powder
2/3 tsp baking soda
1/3 tsp salt
2/3 cup smooth natural peanut butter
2 3/4 tbsp butter, melted and cooled
2/3 cup milk
1 1/3 tsp vanilla

Method
Preheat oven to 350.
Line 12 muffin cups.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the the peanut butter, butter, milk, and vanilla until smooth.
Mix the wet ingredients into the dry, just until combined.
Spoon the batter into the muffin cups until they’re about 3/4 full – or, if you’re like me and you use way-too-big muffin cups, about half full.
Bake for 18 minutes or until a toothpick comes out clean.
Let them cool before doing more stuff to them.

for the cookie dough filling
Ingredients
1/2 cup flour
1/2 tsp baking soda
1/8 tsp salt
1/4 cup semi-sweet chocolate chips
2 3/4 tbsp butter, melted and cooled
1/6 cup (eyeball it) maple syrup
1/2 tsp vanilla

Method
Whisk together the flour, baking soda, and salt.
Stir in the chocolate chips.
Mix in the butter, maple syrup, and vanilla until combined.
If the cupcakes aren’t ready yet, store the cookie dough in the fridge until they are.
When the cupcakes are ready, core out the centres – I used the end of a potato peeler, the thing for digging the eyes out of the potatoes.
Fill the cupcakes with the cookie dough.

for the icing
Ingredients
2 1/4 tbsp (see, you end up using exactly a stick!) butter, softened, like about a degree short of melting
1/4 cup maple syrup
1 tsp vanilla
1 1/2 tbsp cocoa powder
1/3 cup flour

Method
Whisk together the butter, maple syrup, and vanilla until the butter is totally incorporated.
Whisk in the flour and cocoa powder until smooth.
Pipe onto the cupcakes to cover the cookie dough secret (I use a ziploc bag with the corner snipped off).

All the melted butter there used to be canola oil in the original recipe, and I honestly would have used the canola oil – I have nothing against it – but I was out. From what I tried of the cored-out cupcake centres, the texture was still good. Also, you’ll probably notice that there’s a bunch of maple syrup involved, and there’s just the slightest little mapley taste – it’s not over-prominent, which, I mean, I like maple, but these aren’t maple cupcakes per se, so I think it’s right to be just a hint.

Wish you had one? Should’ve donated!

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