Peanut butter cookie frosting

Peanut Butter Cookies Cupcake

Cook Time 20 minutes
Total Time 20 minutes
Servings 24
Author MidgetMomma



  • Peanut Butter Cookie Cupcake Cupcakes:
  • Preheat the oven to 350˚ F.
  • Put paper liners in your cupcake pans.
  • In a bowl whisk together the hot brewed coffee and cocoa, until dissolved. Set aside.
  • In another bowl, combine the flour, baking soda, baking powder and salt.
  • In a large mixing bowl place the butter and sugars. Beat on medium-high speed of your mixer until light and fluffy, about 3 minutes. Add in the eggs one at a time. Mix in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to over mix.
  • Divide the batter between the prepared liners, filling each about two-thirds of the way full.
  • Bake about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the pans briefly, then transfer to a wire rack to cool completely.
  • While these cool you can move on to the buttercream.
  • Buttercream icing recipe:
  • Mix the butter and peanut butter in the bowl and beat on medium-high for 1 minute. Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. Increase the speed to medium and mix until smooth, about 2 minutes.
  • Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty. Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”. Repeat with the remaining peanut butter mixture so you end up with 24 "cookies".
  • Assembly:
  • Place the peanut butter cookie buttercream on top of the cupcake gently pressing down so it sticks.