Chocolate Cupcakes Holiday Recipes Vanilla

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes


I’m totally a good person to surprise.

If you tell me that you’re stuck in Seattle working all weekend, and you can’t come down for my birthday,  I’ll believe you.  I’ll believe you, because I love you and you’re not a liar.

If you tell me that you’re working away in Phoenix, and you simple can’t get away to celebrate my birthday,  I’ll believe you.  I’ll believe you, because I love you and you’re not a liar.

You’re going out of town to visit our grandparents?  Really?  You have to go this weekend when you knew it was my birthday?  Um… ok.  It must be important.  Go on.  I believe you.  yadda yadda yadda… you’re not a liar.

This birthday.  Oh man! I was hit with surprise, after surprise, after surprise.

birthday collage

Surprise!  Jill dyed her hair pink and you’re about to eat that mega doughnut… and why the heck is that kid screaming?

Surprise!  Your sister flew down from Seattle just to drink margaritas with you for the day!  Ps.  I love you, but I didn’t get a good picture of you on your visit down.  Pps.  I’m sorry.

Surprise!  Your mom and dad made you a cake!

Surprise!  Your family isn’t out of town!  They’re taking you to dinner… silly.  And there’s ice cream!

Surprise!  We’re at Disneyland.

Surprise!  Space Mountain is broken. Twice.  …Look at you standing in line like a numb-skull.

Surprise!  A very special boy  flew in from Phoenix to sit on your doorstep with wine and flowers… But… surprise! You didn’t get home until super late… because you’re a work-a-holic… and he was blowing up your phone… but you didn’t know he was on your doorstep or you totally would have gotten home sooner… or you would have at least straightened up your apartment… and done a load of laundry… and washed your hair… and wait,  you really hope you flushed the toilet.

birthday collage

Surprise!  Dinner with friends tastes AWESOME.

Surprise!  Welcome to caketown!

Surprise!  Pretzels!!  Thank you, Grande.

Surprise!  Ethan made you hot dogs out of cake!

Surprise!  Drink this beer and shove all of these jelly beans in your mouth.  Thank you, Melissa!


Surprise!  Cupcakes at midnight.

Like… the best/most ridiculous/ stupidly decadent cupcakes… at midnight.


Allow me to tell you about these cupcakes.  You might want to sit down.  You’re probably already sitting down… unless you’re one of those people that has a standing up desk situation.  You’re the future.  Look at you… showing off and being the future.

These cupcakes are ridiculous.  I apologize.


Soft chocolate cupcakes baked up and cooled.

A small hole is carved out of the top of the cupcake.  A walnut sized ball of Peanut Butter Chocolate Chip Cookie dough is placed in the center of the cupcake.

Cupcake is topped with glossy meringue frosting.  Cupcakes are torched under the broiler… toasting the marshmallow frosting.

What I’m trying to tell you is that I’ve made the best cupcake ever.  Cake meets cookie dough meets toasted marshmallows.


These are, most definitely, special occasion cupcakes.  Don’t go making these, willy-nilly, letting them sit around the house.  You’ll eat them for breakfast.  You’ll eat them at midnight.  You’ll think about them all day long.

Also… if you want to be the most popular person anywhere… bring these.  Take all the credit for the cake/dough/marshmallow combination.  That’s why I do this… to make you look great!



Thank you to every one of you who came here to wish me a happy birthday.  Really.  From the inside of my heart I thank you, I like you, and I appreciate you.  I feel like we’re friends… because we are.

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

makes 24 cupcakes

cupcakes from Organic and Chic

meringue from Take a Megabite

Print this Recipe!

For the Cupcakes:

(if you don’t want to use all organic ingredients… this recipe will still turn out wonderfully)

2 1/4 cups organic all-purpose flour

2 cups organic cane sugar

1 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon organic vanilla extract

2/3 cup organic canola oil

2 teaspoons organic 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 (i know we’re not baking them, it’s for flavor)

3/4 teaspoons salt

1/2 cup brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

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

1 cup semi sweet chocolate chips


For the Meringue:

4 large egg whites

1 1/2 cups granulated sugar

1/2 cup light corn syrup

large pinch of salt

2 teaspoons pure vanilla extract


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.  Yucky.

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.  Beat in the vanilla extract last.   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.  Yea… it’s about to get real.

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.