Nutterbutter and Chocolate Overload Cupcakes


1 box cake mix, devils food, mix as directed on back of box (I use Duncan Hines)
1 package regular sized Nutterbutter cookies
1 package MINI Nutterbutter cookies
1can chocolate frosting (or use my chocolate frosting recipe below)
Peanut Butter Frosting:
1 cup creamy peanut butter
1 stick butter (room temperature)
2 cups powdered sugar
3 to 4 teaspoons heavy cream (you can use milk also)
2 teaspoon pure vanilla (not artificial)
Fluffy Cocoa Frosting (Rosetta’s recipe)
¾ cup cocoa
4 cups confectioner sugar
1 stick butter (softened)
1 teaspoon pure vanilla
½ cup evaporated milk
Pinch of salt
Take 12 regular size Nutterbutter cookies and cut them in half.
Line cupcake tins with cupcake papers and
 drop a half cookie in the bottom of each.
Mix cake mix according to directions on the box.
Chop approx 13 regular size Nutterbutter cookies
coarsely and mix them in the cake mix.
Fill the cupcake tins and bake approx 15-18 minutes.
Prepare Peanut Butter Frosting:  Cream together peanut butter and butter. 
Add vanilla.  Slowly add powdered sugar.  

Add cream or milk to thin the frosting as desired.
Prepare Fluffy Cocoa Frosting:
Mix cocoa and confectioner sugar.
  Cream butter and ½ of cocoa mixture.
Blend in vanilla and ½ of milk. Add remaining cocoa and sugar and blend well. 
Add remaining milk and beat to desired consistency.
Frost cupcake, leaving a well in the center.
Place a dab of chocolate frosting in the hole and place in a mini Nutterbutter on top.
You can used canned chocolate frosting, but I use my chocolate icing recipe.
 Place one Mini Nutterbutter cookie on top of chocolate.
* recipe was posted by Shirley Wright on Just a Pinch Recipe Club.
* Fluffy Cocoa Frosting by Rosetta

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