How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”?

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box (18.25 Oz. Size) Devil's Food (or Other Chocolate Variety) Cake Mix, 1 cup Buttermilk, 1/2 cups Vegetable Or Canola Oil, and more.

Is Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” suitable as baking & desserts?

Yes, Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Peanut Butter Cookie Dough

Name: Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box (18.25 Oz. Size) Devil's Food (or Other Chocolate Variety) Cake Mix; 1 cup Buttermilk; 1/2 cups Vegetable Or Canola Oil; 4 whole Eggs; FOR THE FROSTING:; 1 cup Butter, Room Temperature; 1-1/2 cup Creamy Peanut Butter; 1/2 cups Granulated Sugar; 1 cup Brown Sugar, Packed; 1 teaspoon Vanilla Extract; 1/2 cups Milk; 2-1/2 cups Flour; 1/2 teaspoons Salt; 2 cups Mini Semisweet Chocolate Chips

Bake this irresistible Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” at home. Made with Chocolate, Buttermilk, Vegetable Or and Eggs. Ea…

This Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” relies on simple, everyday ingredients such as for the cupcakes:, buttermilk, vegetable or canola oil and whole eggs. It comes together quickly and makes 4 servings, at about 2343 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting” delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

2343

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Chocolate Cupcakes With Peanut Butter Cookie Dough “Frosting”

Tips for the best results

Variations & substitutions

My Personal Notes

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