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This past weekend was my bachelorette party, and, because I am never one to miss an opportunity to bake, I whipped up a batch of chocolate cupcakes with a peanut butter chocolate chip cookie dough frosting. If you have ever been caught with a spoon in the bowl of cookie dough (I’m not the only one, right?), then this is the recipe for you.
For the actual cakes, I used a box mix, but I did NOT follow the instructions on the box. Far too often I find that following those instructions results in a dry cake. Instead, I used buttermilk, egg whites from a carton, and coconut oil. The result? Super moist, super light and fluffy, fall apart in your hand cupcakes. Buttermilk and coconut oil are my secret weapons when it comes to baking!
I actually followed a recipe for plain chocolate chip cookie dough frosting, but added a cup of peanut butter at the end for kicks (and because I’m literally incapable of following a recipe exactly as it is written). To simplify things, I found an actual recipe for the peanut butter chocolate chip cookie dough frosting here at Gimme Some Oven (P.S. cutest blog name, ever!).
The best part is that this cookie dough is made without eggs, so it is totally safe to eat!
Linking up with Buttercream Bakehouse!