Peanut Butter Cookie Dough Stuffed Cupcakes

Bailey’s chocolate cake filled with peanut butter cookie dough, and topped with peanut butter cookie dough & Bailey’s buttercream frosting.
 makes approx 32
 
Peanut Butter Cookie Dough
½ cup (1 stick) unsalted butter, room temperature
1 cup packed light brown sugar
¼ cup Half N Half (or whole milk)
1 cup peanut butter
1 ¼ cups all-purpose flour
1 teaspoon salt
1. Cream butter and brown sugar together
2. Mix in milk and peanut butter
3. Stir in flour and salt
4. Make into 32 tablespoon sized balls, freeze
5. Save the left-over for the buttercream frosting (either in the fridge or in the freezer)
 
Bailey’s Chocolate Cupcakes
2 sticks unsalted butter
¾ cup baking cocoa (powder)
1 cup Bailey’s
2 cups granulated sugar
1 cup sour cream
1 ½ teaspoons vanilla
2 eggs
2 cups all-purpose flour
¾ teaspoon baking SODA
½ teaspoon baking POWDER
½ teaspoon salt
12 oz chocolate chips
1. Pre heat oven to 350 degrees F, melt butter
2. Add Bailey’s, sugar, and baking cocoa to melted butter, whisk until smooth, cool to room temp
3. Whisk in eggs, sour cream, and vanilla
4. In a separate bowl whisk baking soda, baking powder, salt, and flour together
5. Gradually add flour mixture to wet ingredients, beat until just combined
6. Stir in chocolate chips
7. Fill cupcake liners 2/3-3/4 full, gently press a cookie dough ball into the batter
8. Bake for about 15-17 minutes, or until a tooth pick inserted into cake comes out clean.
 
Peanut Butter Cookie Dough & Bailey’s Buttercream
2 ½ cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
¼ teaspoon salt
1 teaspoon vanilla
2 tablespoons Bailey’s
Peanut butter cookie dough (leftover from above)
1. Beat powdered sugar, salt, and butter until combined
2. Beat in Bailey’s until smooth
3. Gradually add peanut butter cookie dough until desired flavor & consistency
4. Pipe or spread onto cooled cupcakes
 
posted 2/17/13
 
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