Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

The second I saw these cupcakes, I knew I had to make them.
Chocolate? Peanut butter cookie dough? Marshmallow frosting/meringue? Can there BE a better combination?
I generally always try to bake interesting desserts - like instead of making boring brownies, I make cheesecake-swirled brownies. Instead of plain old chocolate cupcakes, I make these babies.

Firstly, the chocolate cake itself was AMAZING. I was a bit nervous about using the vinegar at first, but it made the cupcakes taste really good. The cupcakes don't really rise that much, which makes them perfect to stuff with cookie dough. The peanut butter cookie dough was also really good - so good that I kept nomming it! I was lucky that I had enough to stuff into the cupcakes with. As for the frosting, however... it wasn't that great. Initially I'd tried the recipe that Joy used, but I just couldn't get any peaks, so I used my mom's meringue recipe for it. It was rather bland compared to the rest of the cupcakes, so I'd use a chocolate frosting or something like that. Maybe a cream cheese one? (You can't go wrong with cream cheese frosting! ;))

So... you should make these. Now. 

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes
2 1/4 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
2/3 cup canola oil
2 teaspoons white vinegar
2 cups cold water

Cookie Dough Balls:
1 stick (1/2 cup) unsalted butter, room temperature
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons peanut butter (or 2 tablespoons of yogurt)
1 cup semi sweet chocolate chips

2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

For the cupcakes:
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

For the cookie dough balls:
In the bowl of a stand mixer fit with a paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips.
Spoon a scant tablespoons size amount of dough in your hand. Roll into a ball and place on a cookie sheet. Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.
For the meringue:
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring.

To Assemble Cupcakes:
Use a small knife to cut a 3/4-inch hole out of the top of the cupcakes. (Don’t cut the whole center of the cupcake out.)
Place dough balls on top of cupcakes, in the hole.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip (I used #12). Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion. Frost all cupcakes.

Turn on oven broiler.
Place 12 cupcakes on a baking sheet. Place cupcakes under the broiler for about 1 minute. Don’t even close the broiler door. Keep an eye on them as they toast. You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly. Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.



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