BIRTHDAY CUPCAKES!!!! Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday. I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!
Well, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica. I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing. “You can sing to me now.”
A moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling. Those are my favorite things. Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?! Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.
4Old birthday cupcakes include these from 29 and these loveys from 28. Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!
Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water
Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
- Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
- Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
- In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
- Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins. Bake for 22 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
- Cookie Dough – Cream the butter and sugars together until light and creamy. You can use a mixer, but I just used a bowl and wooden spoon. Cream in the peanut butter and vanilla. Stir in the flour, soda, and salt. Fold in the chocolate chips.
- Use a teaspoon scoop to portion the cookie dough into 12 balls. Roll the dough into balls and keep in the fridge until you’re ready to use.
- Frosting – Add a little water to a small saucepan. Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer. Whisk together and place the bowl over the simmering water.
- Heat and whisk until the the mixture is no longer gritty. Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
- Beat in the salt and vanilla.
- Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent. Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
- Use a small blow torch to brown the frosting.