These cupcakes are SUPER moist and delicious! For reals. We used peanut butter cookie dough but you can substitute any flavor cookie dough you like. It would even be delicious with traditional chocolate chip!
1 1/4 cup sugar
2 tsp vanilla extract
1/2 cup Earth Balance
2 cups all purpose flour
3 tsp baking powder
1/8 tsp salt
3 heaping Tablespoons of EatPastry Peanut Butter Choc Chip Cookie Dough (or whatever flavor you want)
1 1/8 cup milk (rice milk, soy milk, hemp milk, whatever!)
1/2 cup chocolate chips
2 cups confectioners sugar
1 Tablespoon peanut butter
1 tsp vanilla extract
1 Tablespoon EatPastry Peanut Butter Choc Chip Cookie Dough
Pre-heat oven to 350 F.
In mixing bowl beat sugar, vanilla, and Earth Balance until creamy.
Add the cookie dough to the mixture and continue to beat until combined.
In separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to the mixing bowl (butter/sugar mixture) with the milk and mix to combine. Stir in chocolate chips.
You may need to stop and scrape the bowl to make sure the sugar/butter gets incorporated.
Scoop out into muffin tins with baking cups and bake for about 20 minutes until a knife inserted in center comes out clean. Do not overbake or they won't be as moist.
Let cool and make frosting!
In a mixer combine all ingredients and beat until combine. Refrigerate to get firm before frosting the cupcakes :)