Yesterday started so good. Sleeping in. A fresh haircut. A lovely walk. Groceries bought and put away. Chili in the slow cooker. And then a flat tire happened. No problem, there are two tire repair shops within 10 blocks. But wait, they are both closed on Sunday. No problem, I have roadside assistance, I'll call my insurance for help. Such a nice lady helped me out and told me a tow truck would be there within in the hour. Wasted an hour on Pinterest, no tow truck.
Called the tow company said, they said they were on their way. Thirty minutes later, no tow truck, called the insurance company. Guess what? The tow company hadn't even considered sending out a tow truck. Cue the nice insurance lady sincerely apologizing and me losing my shit crying on the phone. I cried on the phone with a lady, big crocodile tears. I was not a sophisticated lady, I was a hot mess who couldn't deal. An hour later a new towing company arrives, picks up me and my car on the search for a tire place open on a Sunday night. He knew what he was doing, dropped me off at an open tire shop and another hour (and $180) later, my car is good as new. Yes, I know, I got ripped off, but at that point, it didn't really matter. I needed my car drive-able and lost those four hours that afternoon/evening.
I wish I had one of these cupcakes to cheer me up right now. But alas, like almost all my posts, I made them over a month ago for my cousins' birthday. They requested dark chocolate and peanut butter. I love my cousins. Soft, moist tender little cakes with over-the-top decadent cookie dough. You can't really call it frosting, because it's not. It is egg-less cookie dough, peanut butter chocolate chip cookie dough no less, on top of a cupcake with chocolate to hold it together. It's a good thing! They are rich, so tiny is best. And a glass of milk. Impress your friends!
Peanut Butter Cookie Dough Mini Chocolate Cupcakes
Adapted from Chocolate Covered Cherry Mini Cupcakes
Peanut Butter Cookie Dough from Mom On Time Out
Yield - 30 mini cupcakes
3/4 cup flour
1/3 cup cocoa
3/4 cup sugar
1/2 + 1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1 teaspoon vanilla
3/8 cup buttermilk (1 tablespoon lemon juice + 1 tablespoon milk + 1/4 cup milk)
1/3 cup hot coffee
Peanut Butter Cookie Dough
1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup flour
1 tablespoon milk
1 cup Reese’s minis
melted chocolate (about 1 cup chocolate chips) for a drizzle
Cupcakes - Preheat the oven to 350 ˚F.
Sift together the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer. Mix together on low with the paddle attachment.
Beat together the eggs, oil, vanilla, and buttermilk in a small bowl and add to the dry ingredients. Mix until just combined and then scrape down the sides.
Turn on the mixer and add the hot coffee slowly until well combined.
Fill cupcakes liners with 1 1/2 tablespoons of batter and bake for 10 minutes or until a toothpick inserted into a cupcake comes out clean.
Turn out of the cupcake tin and allow to cool completely on a wire rack.
Peanut Butter Cookie Dough - Cream together butter, peanut butter, and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.
Beat in the vanilla and salt. Scrape the bowl as needed. Add the flour and salt and mix on low until just blended. Add milk as needed to get the right, soft consistency. With a spatula fold in the Reese’s peanut butter cups.
Finishing - Melt the chocolate in a double boiler.
Dip the top of the cupcake in the chocolate and then add a 1-tablespoon scoop to portion the dough on top. Use the remainder of chocolate to drizzle over the top.