Pillsbury Bake-Off Countdown: Creamy Peanut Butter-Filled Chocolate Cupcakes

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

 What is better than peanut butter and chocolate? Cupcakes jammed with the killer combo, of course! This recipe takes a good thing and makes it even better with the addition of cake (which is cleverly made with gluten-free cookie dough!). Thanks to Klaren Gerhart of Bloomfield Hills, Michigan, for coming up with this clever and tasty recipe.

Creamy Peanut Butter-Filled Chocolate Cupcakes

• Prep Time: 20 Min
• Total Time: 1 Hr 45 Min
• Makes: 12 cupcakes

Ingredients

• 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup unsweetened baking cocoa
• 2 tablespoons white vinegar
• 1 teaspoon Watkins Original Double Strength Vanilla Extract
• 3/4 cup creamy peanut butter
• 1/3 cup granulated or powder sugar
• 1/2 cup miniature semisweet chocolate chips

Procedure

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 12 regular-size muffin cups with baking cups.
2. In large bowl, break up cookie dough. Add cocoa, vinegar, vanilla and 1/2 cup water. Beat with electric mixer on low speed 2 minutes or until well blended. Spoon about 1/4 cup batter into each muffin cup, filling about 2/3 full.
3. In a small bowl, beat peanut butter and sugar with electric mixer on medium speed, scraping bowl occasionally, 2 minutes or until well blended; stir in chocolate chips. Spoon or pipe 1 rounded tablespoonful peanut butter mixture in center of each muffin cup.
4. Bake 23 to 26 minutes or until toothpick inserted in cake around edges comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes. Store in covered container.

Comments

[Erin @ The Spiffy Cookie]

This is about as close to perfection as it gets for me and pb+choc cupcakes.

[Cakespy]

Erin: you're so right. They look so dreamy and creamy!