Chocolate Chip Cookie Dough Stuffed Peanut Butter Cupcakes with Chocolate Frosting!

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WARNING: If you are very hungry, scroll down at your own risk. This post may cause a strong urge to go and bake. You have been warned!

Feast your eyes on the craziest cupcakes ever!

Chocolate Chip Cookie Dough Stuffed Peanut Butter Cupcakes with Chocolate Frosting!

Even more crazy is the fact that they are completely refined sugar-free and vegan!

Can you tell that I am excited!? 🙂

I love to tackle crazy baking recipes, so when I came across this recipe yesterday, I was eager to create a sugar-free, vegan variation of my own.

I also knew that this recipe would be so much fun for the kids! 🙂

I decided that peanut butter cupcakes would go lovely with the chocolate chip cookie dough and got straight to work.

First, I made the chocolate chip cookie dough and mini chocolate chip cookies, then I made the peanut butter cupcakes. That took all evening yesterday, so I left the assembly for today and called in my helpers.

It was a long afternoon.

Chocolate Chip Cookie Dough Stuffed Peanut Butter Cupcakes with Chocolate Frosting {Refined Sugar-Free and Vegan!}

A fluffy whole wheat peanut butter cupcake stuffed with sugar-free vegan chocolate chip cookie dough, topped with a thick chocolate icing and a mini chocolate chip cookie! If you could taste heaven, this would be it!

Makes 15 cupcakes

First I prepared the chocolate chip cookie dough and baked the mini chocolate chip cookies.

Chocolate Chip Cookie Dough

Makes 15 mini cookies, plus enough cookie dough to stuff 18 cupcakes

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup vegan chocolate chips (grain sweetened if you want these completely sugar-free)*
  • 3/4 cup pure maple syrup
  • 2/3 cup sunflower oil
  • 1 teaspoon vanilla

* This brand also sells vegan chocolate chips.

Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the flour, baking soda and sea salt in a medium mixing bowl. Add the chocolate chips. Add the maple syrup, sunflower oil and vanilla and mix until combined.

Note: The dough will seem oily at first, but that is how it should be in order for the cookies to spread out. If you let it sit for a few minutes the oil will absorb a bit more.

Drop 15 (1/2 teaspoon sized) portions of the dough onto a parchment paper lined baking sheet. Place the rest of the cookie dough into the fridge while you prepare the cupcakes.

Bake the cookies for 6-8 minutes, until very lightly browned. Allow to cool completely before removing from the pan.

Then I baked the peanut butter cupcakes.

Peanut Butter Cupcakes

Makes 15 cupcakes

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup natural smooth peanut butter
  • 3/4 cup pure maple syrup
  • 1/3 cup sunflower oil
  • 1 cup non-dairy milk (I used silk)
  • 2 teaspoons vanilla

Directions

Preheat the oven to 350°F and line two muffin pans with 15 baking cups. In a large mixing bowl, combine the flour, baking powder, baking soda and sea salt. In a separate medium sized mixing bowl, whisk together the peanut butter, maple syrup, sunflower oil, milk and vanilla. Add the wet ingredients to the dry ingredients in the large mixing bowl. Mix until just combined, careful not to over mix the batter. Spoon the cupcake batter into the baking cups, filling each one 3/4 of the way full. Bake the cupcakes for 16-18 minutes. Cupcakes are ready when a toothpick inserted comes out clean. Allow to cool completely before frosting.

(These also make lovely peanut butter muffins!)

While the cupcakes baked, I made the chocolate frosting.

Sugar-Free Chocolate Frosting

Ingredients

  • 1/3 cup vegan margarine (see note)
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla
  • 3 tablespoons cocoa powder
  • 3/4 cup whole wheat flour

Note: I have found that Earth Balance margarine is not the best to use for this recipe because it is more solid than regular margarine. If using Earth Balance margarine, allow it to soften before using in the recipe and after refrigeration, allow the frosting to soften a bit before spreading.

Directions

Place the margarine in a small mixing bowl along with the maple syrup and vanilla. Whisk until combined. Add the cocoa powder and flour and whisk again until thick and smooth.

Cupcake Assembly

Using an apple corer, cut out the center of each cupcake.

Stuff each cupcake with 1-2 teaspoons of the chocolate chip cookie dough.

Spread on the chocolate frosting.

And top with a mini chocolate chip cookie!

I will say that these were a lot of work, but it was sooooooo worth it. I can honestly say that this could possibly be the best thing I have ever baked. Ever. And I bake a lot!

What could be better than peanut butter, chocolate and chocolate chip cookies?

Still, I had to test three of these to be fully sure that they will be perfect for when you make them for yourself. 😉

They definitely have our familiy’s approval of complete and utter deliciousness.

32 thoughts on “Chocolate Chip Cookie Dough Stuffed Peanut Butter Cupcakes with Chocolate Frosting!”

  4. What an incredible recipe! All my favourite things in one neat little package!!!! You are so clever, I also love the frosting recipe! Thank you:-) I feel myself being pulled toward the kitchen….

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  5. This is so funny^^ I honestly logged onto the internet just 30mins ago, because its a friends birthday and I want to make filled cupcakes, but didn´t know how to do this. Checked for emails and there it is, a new post with the title filled with words like: Chocolate chip, cookie dough, stuffed, sugar-free, vegan. How much better can it get? Have an amazing day 🙂

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  6. Oh my those look delicious! I am almost afraid to make those for just myself might have to wait until I need to bring a dessert some place. Making your oat cookies and apple carrot spice bread this weekend.
    I always look forward to your posts!

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  9. Gah! I should have heeded your warning. A cookie AND a cupcake all in one…brilliant! When are they going to invent a computer screen that I can reach through and grab those cupcakes so I can nom on them?

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  12. Hi! I am new to your website and it looks completely awesome. You have a book coming out too? Wow!! Congrats! We (my husband and I) are vegan and also trying to limit our sugar…our loophole has been date sugar and maple syrup 🙂 You use a bunch of maple syrup in your baking. Can you recommend a good place to buy it for less than a zillion dollars? Thanks. Happy cooking!
    (also your fam is totally cute! …we are thinking about babies here at our house and I appreciate all your pregnancy info.)
    all the best,
    Julia

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    • Thanks Julia! I am hoping to have a book out someday, right now I am just working on getting everything together for my book proposal to submit to a publisher and if they like it then I will have a book (someday). It is a slow process, especially with my three little ones to look after, but I am taking it one day at a time.

      I buy my maple syrup by the 1 liter jugs at Superstore for $12.69. That is the best deal I have come across so far. I find that I can get 5-8 recipes out of a jug, so it is worth it. The smaller glass bottles of syrup can be very pricey! Some cost just as much for just 375 ml, so I would suggest finding the 1 liter jugs if you can. The brand I use is called Maple Crest.

      Hope that helps! 🙂

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  22. Hi there, I was wondering what one of your cups of flour weighed in grams please? I only ask as I have tried using the cup method before with your pizza dough recipe and it doesn’t really work for me! Thanks

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    • Hi! I do not know the weight of the flour (I do not weigh it), but just measure the cups. One tip I have though is to be sure that you are not packing the flour down or scooping it from the flour bag or bin. That can cause you to be using too much flour. Also all measurements should be equal in the cups and not overflowing the cups. If it still isn’t working, just use enough flour until the dough is no longer sticky (when making a pizza dough). The temperature of the water is also a factor when making bread or dough because if the water is too hot, you may end up needing more flour or the dough could get tough. For this recipe, there should not be any problems measuring the cups of flour.

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      • Thank you!! So do you spoon the flour into the cup then level? Or pour it in from the bag then level? Btw been perusing your banana cake recipes!! Also you are the first I have come across to use oats in a cake (I’m from England) – ingenious.

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        • You can spoon it into a cup and then level it off, yes. That is actually the correct way to measure dry ingredients. Most people usually just scoop it (and I often do too), but if you had trouble with the recipes, you might want to measure properly it by spooning it in or using a smaller measuring cup to scoop it into the bigger one and then level it off with the flat edge of a butter knife. We love the maple oat cake and of course we all love the banana bread too! Glad you are enjoying some of the things you try! 🙂

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