Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

My eye twitched reading the name of this cupcake. How is it possible to combine so many delicious things into a single dessert? This is such a sinful idea that for a split second, I felt dirty and in need of church. That moment was short lived. I began to eye the pantry. Moo ha ha ha....

 

The original recipe calls for organic ingredients. It's from the book, Organic and Chic. I have learned that "organic" and "vegan" don't automatically make food any "healthier" per say- but I do feel less guilty eating it. Over the past month, my diet has become increasingly organic not necessarily out of choice, but by location. My office is right in between a Trader Joe's and Whole Foods. You can make this recipe without all the organic stuff though- substitute with your standard kitchen stock.


Before we get any farther... take a moment to scroll down to the ingredient list and directions.  Done? Okay. Don't be discouraged. Yes, that's a lot of words to make a cupcake. But it's worth it. Oh-em-gee it's worth it. Plus- it's nothing new. No fancy ingredients. Let's break it on down...


The cupcake. Simple. Your usual mix the wet, mix the dry, and combine. These are not overly sweet which works out perfect for the peanut butter cookie part. It's a fluffy, moist cake that doesn't crumble. An excellent choice for this cupcake combo.


The cookie dough center is the key to this recipe. This is the sweet part that blends everything together- especially when they are fresh out of the oven. It's just like eating a super soft cookie, warm and gooey, and dripping with deliciousness. If you're allergic to peanuts, you can substitute with yogurt.



Last  but not least is the toasted marshmallow frosting also known as meringue. I am going to be completely honest with you... the first time I attempted making this frosting, I messed up. Real bad. No amount of beating was going to salvage this poor frosting. I stared at the hot mess in the bowl and hung my head. Defeat?

Never.

I tried again as guests arrived at my brother's house. Everyone knows my kitchen obsession and cheered from the side lines, asking questions, and tilting their heads. Thanks guys!  This time- the frosting came out perfect. I think it was the heat in the double boiler so keep an eye on it! You don't wanna over heat  Make sure you have a good mixer too!


All that remains is the assembly portion and toasting it in the oven. It's easy as 1-2-3! When you cook it in the broiler, don't get distracted as anything burns easily in a broiler. 


Now the important part: how do they taste? For all that effort- they're more than worth it. You probably should remain seated for the first bite. Everyone ranted these smoked Georgetown Cupcakes. I saved a few for my office and was told they were the best cupcakes they ever had. Wow! That's quite a compliment for an office surrounded by so many bakeries.



These are best served warm, fresh out of the boiler. Cake and cookie dough balls can be made a day in advanced. Makes 24 cupcakes. Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days.  


Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes
from Joy the Baker

Cake
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

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.

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.


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

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.


Meringue Frosting
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

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

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.

Assembly!

Use a small paring knife (or apple corer, or melon baller) to cut a 3/4-inch hole 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.  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.

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!