Imagine a peanut butter chocolate chip cookie topped with a peanut butter cup with creamy frosting on top of that. Then imagine promising yourself you won’t eat 10 of them!
PS. I created this recipe for an Earthbalance contest, so I featured their products but substitutions work just fine.
Peanut Butter “Cookie” Cupcake Recipe
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COOKIE
3/4 cup almond meal/flour
1/2 teaspoon baking powder
1/3 cup Earth Balance Coconut and Peanut Spread (or peanut butter plus 1 teaspoon coconut oil)
1/4 cup agave nectar
2 tablespoons buttery spread or butter
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
TOPPING
1/2 cup mini semi-sweet chocolate chips
1/4 cup Earth Balance Coconut and Peanut Spread or peanut butter
FROSTING
1/4 cup Earth Balance Coconut and Peanut Spread or peanut butter
1/4 cup 100% vegetable shortening
2-3 tablespoons agave nectar
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Preheat the oven to 350 degrees F. Prepare mini muffin tins with paper cups (about 24).
In a large mixing bowl combine the almond meal, baking powder, 1/3 cup Coconut and Peanut Spread, 1/4 cup agave, Buttery Spread, and vanilla extract. Stir to combine then mix in 1/4 cup chocolate chips.
Scoop one level tablespoon of cookie dough into each muffin cup. Gently flatten each one with your finger.
Bake for 6-7 minutes. Take them out just as the edges are barely starting to get color. If these over-cook they will be dry. (They will continue to cook in the hot pan after being removed from the oven.)
Place the muffin tins on a cooling rack until fully cooled.
Melt 1/2 cup chocolate chips in a double boiler. Mix in a 1/4 cup Coconut and Peanut Spread. Pour the mixture over each cookie, filling the paper to the top. Set aside until the chocolate is set (you can speed this up by placing it in the freezer).
In a mixing bowl combine 1/4 cup Coconut and Peanut Spread, shortening, and 2 tablespoons of agave. Whip the frosting with an electric mixer until smooth. Taste and add more agave if desired.
Pipe the frosting onto the cupcakes and serve or store covered in the refrigerator.
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I am sharing this recipe on Wellness Weekend, Whole Food Fridays, Allergy Free Wednesdays, Slightly Indulgent Tuesdays,
Cuter Than Gluten 
Wow! This looks fantastic!!
Hi Dawn,
I answered a call to do some random acts of kindness during the MLK weekend. I decided to make these and hand them out to people. OMG, they are SOOOOO good!! They are “fairly” healthy too. The frosting with vegetable shortening may need a bit of tweeking to make them a little more healthy, but I only put a small dab of this on these “cupcakes”. You are so correct about trying not to eat them….the only thing that saved me is I can not eat very much of things that are even a little rich, or I would have devoured them myself!! I give these a big 2 thumbs up!!! And, so did everyone who were lucky enough to receive them!!! If anyone likes Reese’s Peanut Butter Cups, they will very much enjoy these!!
Nice to hear from you Mary. I certainly don’t make any claims that these cupcakes are “health food”. I created the recipe for a cupcake recipe contest. When I make them I usually just leave the frost off altogether- it really isn’t needed.
Thanks for stopping by and commenting!
Nice to hear from you Mary. I certainly don’t make any claims that these cupcakes are “health food”. I created the recipe for a cupcake recipe contest. When I make them I usually just leave the frost off altogether- it really isn’t needed.
Thanks for stopping by and commenting!
These seriously are going to cause me to lose sleep at night. Chocolate and peanut butter are one of my favorite combinations. These just look so yummy!! Thanks for sharing the recipe over at Whole Food Fridays — I will be highlighting it this week!
Hugs,
Megan
Hey thanks!
Definitely saving this recipe to try soon! Sounds so yummy!
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