Peanut Butter Cookie Dough Filled Chocolate Cupcakes {with Toasted Marshmallow Tops}

This cupcake is ridiculous. It’s got something for everyone! Delicious and moist chocolate cake, eggless peanut butter cookie dough and toasted marshmallow “frosting”. YUM. I don’t know what I was thinking when I created this because it is a little over the top, but oh well! The chocolate and peanut butter are {of course} a great combination, and the toasted taste of the marshmallow with the peanut butter cookie dough is awfully good too. Kids LOVE these! My nieces and nephews ate two of these cupcakes each! And, I warn you: if you do not like marshmallows, then you’re probably not going to like these. Sorry! 🙁

This isn’t a hard recipe to follow but it is a little time consuming. You have a few steps– 3 to be exact– but it’s totally worth it! Step 1: make and bake your cupcakes. Step 2: make and fill your cupcakes with peanut butter cookie dough. Step 3: melt, top and toast the marshmallows on top! That’s it! Like I said, not hard to do, but just a little time consuming!

As I was taking pictures of these treats, my little one snuck in and was trying to sneak a few bites! She loved them too!

PS- my friend, Leyla, just started a food blog called Cooking with Leyla and is kicking off New Years Eve with an Olive Garden Gift Card Giveaway. Head on over if you’re interested! 🙂

Peanut Butter Cookie Dough Filled Chocolate Cupcakes {With Toasted Marshmallow Tops}
yield: 18 cupcakes
Print This Recipe Print This Recipe

for the cupcakes-
1/2 cup butter
1/2 cup semi sweet chocolate chips
2 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
1 cup buttermilk

for the peanut butter cookie dough-
1/4 cup butter, softened
1/4 cup smooth peanut butter
5 tablespoons powdered sugar
2 tablespoons packed brown sugar
5 tablespoons all purpose flour
1/4 teaspoon vanilla extract

for the marshmallow tops-
36 large marshmallows
butter or non-stick cooking spray for your hands

Preheat oven to 350 degrees. Line 18 muffin tin cups with paper liners and set aside.

In a small bowl, melt butter and chocolate chips together until smooth. Set aside to cool.

In a large bowl, whip eggs, sugar and vanilla extract together until ribbons form and color has changed to a light yellow. Stir in melted chocolate and butter. Sift salt, baking soda, baking powder, cocoa and flour together. Slowly alternate the flour mixture and buttermilk into the butter and chocolate mixture, finishing with buttermilk. Scrape the sides to ensure everything is evenly incorporated. Drop by the heaping tablespoon into the lined cupcake pans. Bake 20-25 minutes or until just cooked through. Set aside to cool completely.

For the peanut butter cookie dough, whip butter and and peanut butter together until evenly incorporated. Stir in remaining ingredients until combined.

Once cupcakes have cooled completely, scoop out a small hole into the center of the cupcakes {about 3/4 inch in diameter and 1/2 inch deep}. Press cookie dough into hole of cupcakes.

For the marshmallow tops, place large marshmallows into a large bowl. Microwave until marshmallows start to melt. Stir together and using well greased fingers, remove about 2 marshmallows worth of fluff and place onto cupcake. Squish marshmallow gently down to cover the top of the cupcake. Re-grease hands and continue to cover the remaining tops of cupcakes.

Once all cupcakes are covered, use a kitchen torch or broiler to toast the tops. Cool slightly and serve.


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  1. Fantastic! I’m in love with this recipe because it allows the home cook to make the cupcakes I often see in my favorite bakeries. This is a must-try!

  2. Girl, I don’t even like peanut butter that much (I know, what’s wrong with me?), but those look amazing.

    P.S. Your little girl is adorable. She’s like a mini version of you!

  3. This cupcake includes all of my favorite things! Mmm!

  4. Heey,

    They look delicious! Can’t wait to try them out this weekend.
    One question though. Can I use “Marshmallow Fluff” (in a jar) instead of buying and melting marshmalows?


    • Never tried it, but I think that should work alright 🙂



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