• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

May 26, 2011 by Joy the Baker 410 Comments

IMG_3713

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!

IMG_1868

Surprise!  Cupcakes at midnight.

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

IMG_3706

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.

IMG_3723

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.

IMG_3728

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!

Seriously.

IMG_3764

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.

Previous PostNext Post

Filed Under: Chocolate, Cupcakes, Holiday, Recipes, Vanilla

Previous Post: « Spinach and Potato Breakfast Hash
Next Post: Whole Wheat Garlic Knots »

Reader Interactions

All Comments
I Made This
Questions
  1. Alison

    August 15, 2019 at 2:30 am

    Naw, that’s fab. I’m so glad you are loved so well. xx

    Reply
  2. Paula Doucette

    April 14, 2015 at 6:18 pm

    You are amazingly funny. I couldn’t help but laugh the entire article here. Not only are you making our jobs easier but you’re letting us to take all the credit. Thank you thank you and thank you. I truly needed this after a long day.

    Reply
  3. Stella

    January 9, 2014 at 2:16 pm

    I made these last night, and I love them, but the frosting is completely melted today! Any tips on how to keep that from happening? They were in a 40 degree car all night, and have melted more in the fridge in the last 4 hours…

    Reply
  4. Vanessa

    January 5, 2014 at 12:27 pm

    Hi! Can i use either natural/dutch process cocoa for the cake? :) Thanks!

    Reply
« Older Comments

Trackbacks

  1. 10 Best chocolate cupcake recipes | Minced Milk says:
    November 30, 2015 at 10:34 pm

    […] name must list all key ingredients, who made this rule up I have no clue, but thanks to Joy the Baker I get to test chocolate, cookie dough, cupcakes, peanut butter and roasted marshmallow all in one […]

    Reply
  2. Holiday Cupcakes - The Batter Thickens says:
    November 6, 2015 at 6:37 pm

    […] For the Cupcakes: Adapted from Joy the Baker   1 1/8 cups all-purpose flour 1 cups cane sugar 1/2 cup unsweetened cocoa powder 1 teaspoons […]

    Reply
  3. National Chocolate Cupcake Day Is Here! Celebrate Right With 20 Delectable Recipes : UrbanReturns says:
    October 18, 2015 at 7:12 am

    […] over-the-top dessert dream by Joy The Baker synergistically brings together an all-star lineup of sweet-tooth predilections. The tops of […]

    Reply
  4. FiNZ 19 – Spring has Sprung | Bridging the Gap says:
    September 2, 2014 at 4:44 am

    […] That’s it for this post. I’ll conclude with my first-time homemade red velvet cupcakes I brought over for the “pudding.” One again, Joy the Baker delivered with her red velvet cupcake and cream cheese and cinnamon frosting recipe. That can be found here. I ended up with too much frosting, so rather than throw it away…I made a little chocolate cake with the chocolate cake part of this recipe – here. […]

    Reply
  5. Clever Ways to Make Friends in Your Own Front Yard says:
    July 10, 2014 at 9:20 am

    […] Lemonade stand. A little water, a little lemon, a little sugar. Who could resist? [I hear cupcake stands are enticing too!] […]

    Reply
  6. Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow says:
    June 30, 2014 at 8:25 am

    […] CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special […]

    Reply
  7. Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes | Crunches not Cookies says:
    February 8, 2014 at 7:08 am

    […] Lördagen till ära; det godaste jag någonsin bakat! Recept från Joy the Baker. […]

    Reply
  8. Five for Friday | Prairie Princess Runners says:
    November 8, 2013 at 8:46 am

    […] I would like to be baking these, this, and these while drinking this.  I haven’t baked in ages and I miss it’s stress […]

    Reply
  9. Chocolate Cupcakes with Peanut Butter Cookie Dough and Toasted Marshmallow Frosting | says:
    October 21, 2013 at 8:06 pm

    […] here’s the link to the original recipe.  Just wanted to spread the chocolate, cookie dough, marshmallow […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up