Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes
 
Prep time
Cook time
 
These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!
Serves: 12-16 cupcakes
Ingredients
Peanut Butter Monster Cookie Cupcakes
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, room temperature
  • ¾ cup crunchy peanut butter
  • ½ cup packed dark brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup skim milk
  • ¼ cup Hershey's Chocolate & Toffee Bits
  • ½ cup semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Peanut Butter Monster Cookie Frosting
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • ¼ cup packed light brown sugar
  • 3 cups powdered sugar
  • ½ cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼-1/2 cup heavy cream
  • ¼ cup Hershey's chocolate & toffee bits
  • ¼ cup mini semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Instructions
Peanut Butter Monster Cookie Cupcakes
  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add ½ the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least ¾ full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Monster Cookie Frosting
  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and ¼ cup of heavy cream. Mix until smooth.
  5. Add up to ¼ cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Sweet & Salty:
Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

This week is the “Week of the Dragoon” for the 2nd Cavalry Regiment here in Vilseck, Germany and tomorrow is Family Day.  (Basically, my husbands unit is having a giant birthday party for itself before they go on pre-deployment leave.)  I decided to donate cupcakes to the event to be sold at the 2/2 CR Cougar Foundation table.  The Cougar Foundation is the non profit organization that supports the 2nd Squadron in 2 CR… an organization that I’m a member of.

I decided to make a cupcake that I knew everyone would love… chocolate peanut butter.  But hmm… I’ve made that cupcake or cake a bazillion times.  Uhmp…. I need to kick it up a notch and add some flair! So, I’ve put a pretzel crust on the bottom of the cupcake and topped it with a chocolate dipped pretzel and a drizzle of chocolate ganache.  Om nom nom nom The perfect combination of sweet and salty – chocolatey and peanut buttery.  YUM!

Enjoy!

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

Chocolate Peanut Butter Pretzel Cupcakes
 
Prep time
Cook time
 
Rich chocolate cupcakes on a pretzel crust topped with peanut butter buttercream, chocolate ganache and a chocolate covered pretzel! Delish!
Serves: 3 dozen cupcakes
Ingredients
Pretzel Crust
  • 3 cups salted pretzel sticks
  • ½ cup unsalted butter, melted
  • 2 Tbsp brown sugar
Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1½ cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • ¾ cup cocoa powder
  • ⅓ cup sour cream
  • ⅓ cup buttermilk
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
Peanut Butter Buttercream
  • 2 cups unsalted butter, room temperature
  • 2⅓ cups creamy peanut butter (I use JIF)
  • 6 cups powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp salt
Chocolate Ganache
  • 150g 50% cocao Lindt chocolate (any semi-sweet baking chocolate would work)
  • ¾ cup heavy whipping cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
Chocolate Covered Pretzel (for garnish)
  • 1 bag large thin pretzels
  • 1 cup semi-sweet chocolate chips, melted
Instructions
Pretzel Crust
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Using a food processor, pulse the pretzels until they are in small chunks.
  3. Add the melted butter and brown sugar and process on high until combined and the pretzels are in small crumbs.
  4. Press 1 tablespoon of pretzel crust into the bottom of each cupcake liner.
  5. Bake for 10 minutes.
Chocolate Cupcakes
  1. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  2. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the sour cream, buttermilk and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  4. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  5. Scoop batter over the pretzel crust until ¾ full.
  6. Bake 17-19 minutes.
  7. Allow to cool in pans before removing to a wire rack to cool completely before frosting.
Peanut Butter Buttercream
  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes. Scrape the sides of the bowl several times.
  2. Add the powdered sugar and mix on medium until combined.
  3. Add the salt and heavy cream, mix until smooth.
  4. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
Chocolate Ganache
  1. Chop chocolate into very small pieces and place into a glass bowl.
  2. On medium high heat, bring heavy cream to a simmer.
  3. Immediately pour cream over the chopped chocolate and let sit for 30 seconds to 1 minute.
  4. Stir gently until all the chocolate has melted.
  5. Add the butter and vanilla and stir until combined.
Chocolate Covered Pretzels
  1. Dip half of the pretzel into the melted chocolate. Set on wax paper to harden.
Assembly
  1. Using a large round star tip, pipe swirls of buttercream onto each cupcake.
  2. Drizzle 1 Tbsp chocolate ganache over the buttercream.
  3. Gently press a chocolate covered pretzel into the buttercream.
  4. Add a small dollop of buttercream at the base of the pretzel to help hold it in place.

Peanut Butter M&M Chocolate Cupcakes

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

Peanut Butter M&M Chocolate Cupcakes
 
Ingredients
Chocolate Cupcakes
  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.
Peanut Butter M&M Frosting
  • ½ cup unsalted butter, room temperature
  • ½ heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • ½ cup Peanut Butter M&M's
  • ¼ cup Peanut Butter M&M's for garnish
Instructions
  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush ½ cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with ¼ cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the ½ cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!

Butterfinger Cupcakes

Butterfinger Cupcakes by JavaCupcake.com

So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends.  I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!

I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!

I also thought I’d dress these cupcakes up for Spring!  It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!

Enjoy!

Butterfinger Cupcakes
 
Serves: 2 dozen cupcakes
Ingredients
Chocolate Cupcakes
Chocolate Ganache
  • 100g chocolate (I used Lindt Excellence 50% cocoa)
  • ⅓ cup heavy cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
Butterfinger Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch salt
  • 3 Butterfinger candy bars - regular size
  • 24 Butterfinger Nesting Eggs
Instructions
Chocolate Cake
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare batter as directed in the instructions found in the link above.
  3. Fill cupcake liners ⅔ full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Chocolate Ganache
  1. Chop chocolate into very fine pieces and place into a medium glass bowl.
  2. Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
  3. Pour cream over chocolate and let it set for 1 minute untouched.
  4. Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
  5. Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.
Butterfinger Buttercream
  1. Cream together the peanut butter and butter for 2-3 minutes.
  2. Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
  3. Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
  4. Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
  5. Fold the Butterfinger into the frosting.
  6. Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.

The Perfect Peanut Butter Buttercream

The Perfect Peanut Butter Buttercream by JavaCupcake.com

I am a lover of all things peanut butter… and if you haven’t gathered by the dozens of peanut butter recipes I have on my blog… I’m kinda obsessed with my recipe for peanut butter buttercream.  I’ve been in search of the perfect recipe for some time now… I’ve tried lots from baker friends recipes and recipes from blogs but finally, with some fine tuning of several recipes put together, I’ve found the perfect recipe! It’s what I consider to be the Perfect Peanut Butter Buttercream.

It’s creamy, light, fluffy, smooth, not too sweet and FULL of peanut butter flavor.  I can’t ask for anything more in a peanut butter frosting.   This recipe is really so delicious, you could use it as a dip for fruit, top chucks of chocolate with it, frost cakes or cupcakes with it, or even make cookie sandwiches and fill them with this buttercream.  Or… you can do like I do and eat it by the spoonful!

Go make some.  Just cause.

PS… If you want to see some recent recipes using this buttercream, check out these PB&J Chocolate Cupcakes or these Peanut Butter Buttercream Tagalong Cookie Sandwiches or these Triple Chocolate Peanut Butter Cupcakes!

Enjoy!

The Perfect Peanut Butter Buttercream
 
Serves: Enough to frost 2 dozen cupcakes or 1 2-layer 8-in round cake
Ingredients
  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter (I use JIF)
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt
Instructions
  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
  6. Use immediately.

PB&J Chocolate Birthday Cupcakes

PB&J Chocolate Cupcakes by JavaCupcake.com

Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact!

But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake.  It was going to be three layers of Valhrona chocolate cake filled with fresh raspberries and topped with a Disaronno buttercream.   It was a fail.

PB&J Chocolate Cupcakes by JavaCupcake.com

I mean, the cake tasted really good.  The raspberry filling was AMAZING.  But when it came time to assemble the cake, it was just so moist that it fell apart as soon as I filled and stacked it.  I was rushing.  I didn’t want to chill the cake layers first.  It was a disaster.  Everyone who was following my struggle on my Facebook page suggested that I turn the cake into a trifle… but, by the time I had calmed down from being so mad… it was too late.  The cake was in the trash.  Bummer.

You know – it’s probably a good thing though that I had to start over, because if we’re being honest here… that cake isn’t what I really wanted.  Huh?  You might be saying to yourself?  What?  Yah… I know.  I’m a little nutty.  I wanted the same ole chocolate cake I’ve made a hundred times before.  That dark chocolate cake that is so efffffffing delicious, I dream about it when I haven’t had it in a while.  And yeah- that’s what I should have made yesterday.

PB&J Chocolate Cupcakes by JavaCupcake 4

So this morning… I did.  I got up early and whipped up a dozen dark chocolate cupcakes using my most favorite cupcake recipe.  I then filled those cupcakes with the raspberry filling I made for yesterdays cake and then topped it all off with my favorite peanut butter buttercream.

Since I’ve made all of these ingredients on my blog before… I’m not going to rewrite everything here… instead, I’ll just give you links and explain to you how I assembled them all.

FYI- those liners I’m using came from Sweets & Treats Boutique!  They sent me a sampler pack and I can’t stop using them! I LOVE how they look with chocolate cupcakes and I love the variety in designs!

Oh – and that fork? Isn’t it TO DIE FOR?  Goozeberry Hill custom made it for me!!  I absolutely LOVE it!  You can have your own custom made… just go HERE!

Enjoy!

PB&J Chocolate Cupcakes by JavaCupcake 7

PB&J Chocolate Birthday Cupcakes
 
Three of my favorite things in one great cupcake - Chocolate, Raspberry & Peanut Butter!
Serves: 1 dozen cupcakes
Ingredients
Chocolate Cake
Raspberry Filling
Peanut Butter Buttercream
  • Recipe & Instructions **You'll only need half of this recipe
  • Fresh raspberries & birthday sprinkles for garnish
Instructions
  1. Make cupcakes as directed in recipe above.
  2. Prepare the raspberry filling while the cupcakes are baking and allow to cool complete.
  3. Core each cupcake using an apple corer.
  4. Fill cupcakes with cooled raspberry filling.
  5. Make buttercream as directed in recipe above.
  6. Using a large star tip, pipe the frosting onto each cupcake.
  7. Garnish with birthday sprinkles and a fresh raspberry on top.

And cause he’s so darn cute… I had to share a picture of Matthew! He’s 11 months old and practicing for his 1st birthday by licking the peanut butter buttercream off the beater!  I love this baby boy!

Baby JavaCupcake licking the peanut butter buttercream from the beater - too cute for words!

Triple Chocolate Peanut Butter Cupcakes

These Triple Chocolate Peanut Butter Cupcakes are a chocolate peanut butter lovers dream…. all topped with a Tagalong cookie! Perfect! Triple Chocolate Peanut Butter Cupcakes by JavaCupcake

One of my very good friends, Margot, is having her baby shower tonight.  Her baby was born several months early and we didn’t get a chance to celebrate her baby girl before she arrived… so tonight, we celebrate Evalyn and Margot!  Margot loves my cupcakes… how do I know this?  Well, she was Emily’s teacher and the recipient of several “thank you” cupcakes thoughout the year and ALL the other teachers at the school were very jealous! tee hee hee

Margot & Evalyn

Now… you might be surprised that I didn’t make these cupcakes 100% from scratch.  I know… you’re used to seeing unique recipes for my creations that don’t include a box.  But this week I have been super duper busy that I didn’t want to take the chance of a recipe not working out and not having the time to redo the cupcakes.

So, I used Duncan Hines Triple Chocolate Cake Mix.  This isn’t your $0.99 box of cake mix.  This cake mix produces a rich, dark chocolate cake that has ribbons of fudge and chunks of chocolate in it.  Really… for a box… it’s AMAZING!  And even more… paired with my favorite peanut butter buttercream it’s OUT OF THIS WORLD!

Have you had my peanut butter buttercream before?  Uhm…. it’s light and fluffy with the perfect amount of peanut butter flavor.  Not too sweet, not to strong… just perfect! I could eat this by the SPOONFUL!

Oh – and it’s Girl Scout Cookie Season and I just HAD to top these cupcakes with a Tagalong cookie!

Love those liners?  I got them from Sweets & Treats Boutique! I LOVE THEM!

Enjoy!

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

5 from 1 reviews
Triple Chocolate Peanut Butter Cupcakes
 
Cook time
 
Serves: 2 dozen + 9 cupcakes
Ingredients
Triple Chocolate Cupcakes
  • 2 boxes Duncan Hines Triple Chocolate Cake Mix
  • Oil
  • Eggs
  • Water
Peanut Butter Buttercream
  • 3 sticks (1½ cups) unsalted butter, room temperature
  • 1½ cups creamy peanut butter (I used Jiff)
  • 4½ cups powdered sugar
  • ⅓-1/2 cup heavy cream
  • ⅛ tsp salt
  • Chocolate jimmies
  • Tagalong Girl Scout Cookies - quartered
Instructions
Triple Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare the fudge filling and the batter as directed on the box.
  3. Scoop the batter into the cupcake liners.
  4. Dollop a scan tablespoon of fudge filling on top of the batter. Use a toothpick to swirl fudge into the batter. You want to make sure that the batter is covering the fudge filling.
  5. Bake 18-20 minutes, rotating the pan after 12 minutes.
  6. Cool in pan for at least 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Buttercream
  1. Cream together the peanut butter and butter.
  2. Add the powdered sugar and mix on high until incorporated.
  3. Add ⅓ cup of heavy cream and mix until smooth. Add more cream until you reach your desired consistency.
  4. Scrape the sides of the bowl and beat on high for 4-5 minutes. The frosting will lighten in color and become smooth and fluffy.
  5. Using a Wilton 1M tip, pipe frosting onto each cupcake.
  6. Top with chocolate jimmies and a Tagalong cookie piece.

Triple Chocolate Peanut Butter Cupcakes by JavaCupcake.com

Chocolate Nutter Butter Cupcakes

I wasn’t going to write up a blog post for these cupcakes, but they came out really awesome looking, so here it is.  I had a request for my Tagalong Cucpakes, which was easy enough… but because Girl Scout cookies aren’t exactly in season right now, I wanted to top the cupcakes with another cookie, equally as delicious as a Tagalong.  I thought that Keebler made a cookie that was similar to the Tagalong, but of course the commissary here in Germany didn’t sell them.   So while paroozing the cookie isle at the store, I came across the Nutter Butters and thought they would be perfect!

I decided to jazz them up a bit (Wait, how old am I? Did I just say “jazz them up?” hahaha) by dipping them in chocolate and nuts.  I thought that made for a very dramatic effect on the top of these cupcakes!

I used the same recipe for the Nutter Butter cupcakes that I used for the Tagalong cupcakes… so you can find that recipe HERE.  I did make a few changes though…

  • I used 1 1/2 sticks of butter in the chocolate buttercream instead of just 1 stick.
  • I used Hershey’s Special Dark chocolate cocoa powder in the buttercream instead of regular chocolate and cut it back to about 1/2 a cup.
  • Not only did I fill all the cupcakes, but I piped a layer of peanut butter on top of every cupcake before frosting with the chocolate buttercream.
  • Topped each cupcake with a Nutter Butter cookie dipped in melted chocolate and chopped nuts.