Chocolate Cookie Cupcakes with Peanut Butter Frosting
These Chocolate Cookie Cupcakes with Peanut Butter Frosting are a fun twist on a classic cookie. Soft chocolate cookie cupcakes are baked in mini cupcake wrappers and topped with a creamy peanut butter frosting, making them perfect for parties, bake sales, or sharing with family and friends.
Servings: 45 cookies
Calories: 137kcal
Ingredients
COOKIE DOUGH
- ½ cup (113.5 g) Butter unsalted room temperature
- 6 oz. Cream Cheese
- 1 cup (200 g) Sugar white
- ½ cup (110 g) Light brown sugar
- 1 teaspoon Vanilla Extract
- 1 Egg room temperature
- 2 cup (250 g) All-purpose flour
- ¾ cup (64.5 g) Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ¼ teaspoon Kosher Salt
PEANUT BUTTER FROSTING
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (129 g) Peanut butter creamy
- 1 ½ cup (180 g) Powdered sugar
- ¼ cup (40 g) Chocolate jimmies
Instructions
COOKIE DOUGH
- Weigh or measure the flour, cocoa powder, baking powder, and salt into a medium bowl. Whisk the dry ingredients together until combined, then set the bowl aside.
- Weigh or measure the white sugar and light brown sugar into a bowl and set aside.
- In a stand mixer or with a hand mixer, beat the cream cheese and butter on medium speed for about 1 minute, until blended.
- Turn off the mixer and scrape down the sides of the bowl. Add the sugars and beat on medium speed for 3 minutes.
- Next, add the egg and the vanilla extract until incorporated.
- Reduce the mixer speed to low and add the flour mixture about one-third at a time, mixing until combined.
- Preheat the oven to 350°F (175°C or 180°C). Line a mini cupcake pan with mini cupcake wrappers. A 48-cup pan will hold the entire batch, while a 24-cup pan will require two batches.
- Do not chill the cookie dough. I want the dough to spread in the mini cupcake wrappers while baking. Using a small cookie scoop, add one scoop of dough to each mini cupcake wrapper.
- Bake for 11–13 minutes. The cookie cupcakes will be slightly soft when removed from the oven, so leave them in the pan for 1 minute. Use a butter knife to gently lift each cookie cupcake from the pan, then transfer them to a cooling rack to cool completely.
PEANUT BUTTER FROSTING
- Weigh or measure the powdered sugar into a mixer bowl. Add the peanut butter and butter, then mix on low speed until the powdered sugar is incorporated. Increase the mixer speed to medium-high and beat for 3 minutes, until the frosting is light and creamy.
- Using a large open star piping tip, pipe a star-shaped swirl of frosting onto each cookie cupcake. Finish with a few chocolate jimmies, or use your favorite sprinkles.
Notes
- I use a small cookie scoop and typically get about 45 cookie cupcakes from one batch.
- Do not chill the dough. The dough needs to spread while baking to fill the mini cupcake wrappers.
- I prefer Guittard Cocoa Rouge cocoa powder for its rich chocolate flavor, but other unsweetened cocoa powders will also work.
- I use Jif Creamy Peanut Butter for the frosting. Traditional creamy peanut butter works best for a smooth, pipeable frosting.
- If using a 24-cup mini cupcake pan, you will need to bake the cookie cupcakes in two batches.
Nutrition
Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 50mg | Potassium: 55mg | Fiber: 1g | Sugar: 12g | Vitamin A: 182IU | Calcium: 17mg | Iron: 1mg