Chocolate, Peanut Butter Cookie Dough, and Toasted Marshmallow Cupcakes.

There are a few things you should know about me . . .I will always laugh out loud at any episode of “Friends,” even if I’ve seen it 386,917 times. Could it be any funnier?!

I like my food and drink to be either hot or cold, none of this room temperature business. It kinda grosses me out and makes me flinch.

I get addicted to certain albums and songs. Example, I haven’t been able to listen to anything else but the new Bon Iver album. It gets under your skin in the best kind of way, gets you all emotional, and makes you fall in love. You will be trying to catch your breath and won’t be able to stop the smile radiating from your soul. ::Side Note: I know Bon Iver’s new album isn’t out yet, but you can listen to it on  the NPR website. Do it-go change your life.

Sometimes I wear shoes that are too small for me because for some reason I think my feet won’t hurt after a night of wearing them. I’m wrong every time, and my friends make fun of me. It’s a vicious cycle . . .

I thrive on sunshine. That’s just the way it is.


I love my friends.Ok, friends. That’s right, I’m talking to you, friend. Listen up. I have to tell you about an ADD cupcake that has multiple personalities. It’s a luscious chocolate cupcake, with a ball of perfect peanut butter chocolate chip cookie dough placed atop, then finished with sweet, fluffy marshmallow meringue. What? I know, right?!?! They’re perfect, and you’ll want to eat them forever.

Seriously, you will write out your week’s menu, and this is all that will be on it. Just go with it.



I made these bad boys twice, as you can see. Once pre-electric mixer, one post electric mixer. Can I just say that whipping marshmallow meringue my hand until there are ‘stiff peaks’ is no walk in the park? There were three of us, all taking turns holding the bowl still and whipping, and we still couldn’t whip it good. They were still scrumptious, but I did shed tears of joy after purchasing my hand mixer.

Round #2 proved to be much prettier . . .



Share these with friends. Because I believe that is what good food is meant to do-bring people together.Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

makes 24 cupcakes

For the Cupcakes:

2 1/4 cups all-purpose flour

2 cups cane 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

For the Cookie Dough Balls:

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature

1 cup plus 2 Tablespoons all purpose flour

1/2 teaspoon baking soda

3/4 teaspoons salt

1/2 cup brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

2-3 tablespoons peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)

1 cup dark chocolate chips

For the Meringue:

4 large egg whites

1 1/2 cups granulated sugar

1/2 cup golden syrup

large pinch of salt

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, but that’s ok.

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 (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.  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:

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  Gross.

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too. Cover, and set aside until ready to frost cupcakes.

To Assemble Cupcakes:

Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.

Place dough balls on top of cupcakes.

Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.

Turn on oven broiler, or if you have a creme brulee torch, you can use that. You’re also a little bit cooler than the rest of us.

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.

Serve cupcakes!

Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days.  They’re delicious.

Listening to: Bon Iver

Source: adapted from Joy the Baker, cupcakes from Organic and Chic, meringue from Take a Megabite


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