Watch embarrassingly long hours of ABC Family network. Including "Cinderella."
I was all excited for a nostalgia trip. Prince Charming, evil step-sisters, and shoes that could never exist in real life.
But I was disappointed. I failed to remember that 90% of the movie involves those stupid mice.
Ah well. Some things remain better in your memory.
These cupcakes are no such thing. Make them now. Make them in a few weeks. Make them in a few months. They will be just as good every time. Yes that's right- today I made cupcakes. Ridiculous cupcakes.
Chocolate Chip Peanut Butter Cookie Dough Cupcakes
-1 stick butter, room temperature
-1/2 cup creamy peanut butter
-1/2 cup brown sugar
-1/2 cup white sugar
-1/2 cup mini chocolate chips
-1 1/4 cup flour
-1 box chocolate cake mix, plus whatever cake mix calls for (eggs, water, oil)
Frosting:
-1 (3.4 oz) box instant vanilla pudding mix
-1 cup cold milk (can't swap out and use almond or soy- cow's milk here)
-1/2 cup creamy peanut butter
-1 cup fat free Cool Whip topping
1. For starters, we'll make the cookie dough balls. Beat together butter, 1/2 cup peanut butter, and sugars until well combined. Add in flour, 1/3 cup at a time. Stir in chocolate chips. Form into 24 3/4-inch balls. Cover with plastic and freeze until solid. I froze mine overnight, but they'd probably be ok in an hour.
2. Preheat the oven and prepare cake mix according to directions. Line a muffin pan with cupcake liners. Fill each cup 1/2 full with batter. Place a frozen cookie dough ball in the center of each cup. Bake 15 minutes, or until batter is cooked (the cookie dough center will be unbaked- this is how it's supposed to be). Let cool completely.
3. Whip together pudding mix and milk 2 minutes, or until thickened. Stir in peanut butter and Cool Whip until well combined. Pipe onto cupcakes.
Ok so I picked the one crookedly place dough ball cupcake to take a picture of (ahem- that bottom right one in the pan). Makes 24 cupcakes. I won't bother to count the calories. Perfect for evil step sisters.
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