Sometimes I have too much going on. Where there are not nearly enough hours in the day, and I sort of have a hard time saying no to more.

“I would LOVE to meet up for dinner/cocktails/whatever!”

“Of course I will take your last-minute order!”

“While I was up last night working, I figured it would be a good time to clean the bathroom too!”

“I absolutely have time to watch a Jean-Claude Van Damme movie/Law and Order/Spartacus/Top Gun for the millionth time with you!”

(I frightened myself when I realized I actually spelled Jean-Claude Van Damme correctly…)

Then, with everything going on you have some party or shower or whatever event going on. You can’t show up empty handed!  Hey, we all need some shortcuts once in a while. Why not make something that is awesome AND easy!

Check out my cookie cupcakes.

cookie cupcakes peanut butter reese's pieces dark chocolate

  Oh yeah. With Reece’s Pieces. These cuppies are kicking ass and taking names.

In case you don’t like peanut butter, don’t fret my pet. I am going to show you how to make these magical cupcakes two different ways. The best part is that you can custom design your own cookie cupcakes to have whatever mix-in and frosting you like. Gosh, I’m so considerate.

 Here is what you need:

-Candy. I used Laffy Taffy and Reese’s Pieces. Just be aware that some candy probably won’t work well as they are going to be baked at a very high temperature and then cooled off.

-Frosting. Home-made or store bought (if you must). I will show you some options later on.

-EITHER store bought cookie dough or home-made cookie dough. We all know I recommend the latter. If you do not have your own cookie dough recipe, here is a pretty good one:

  • 1 stick or ½ cup of unsalted butter (softened to cool room temperature, not too soft)
  • 1 large egg
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 ½ cups of flour (all-purpose)
  • ¼ teaspoon of salt
  • ¾ teaspoon of baking powder

1. In small bowl mix together flour, salt, and baking powder

2. Beat butter and sugar with a mixer until fluffy.

3.  Add eggs and then vanilla.

4. Add flour mixture a little at a time until fully combined. Try to avoid over mixing the cookie dough.

-Oh yeah, forgot one more thing. You need silicone baking cups. These look like the regular paper you bake cupcakes in, but they are made of silicone. Much, much easier to remove from your cupcakes without any casualties. FYI these are available at stores like Target, Art Supply Stores, William Sonoma, Wal-Mart (shudder.), and more, if you do not want to purchase them online.

Preheat oven to 350°. Grab your  silicone baking cups.

Silicone baking cups

Press a layer of cookie dough into the bottom of each cup. The layers should be pretty even.

Press in your cookie dough

 

Now press in some Reese’s Pieces.

Press in some Reece's Pieces

 

Now add a second layer of cookie dough.

Add a second layer of cookie dough

 

Add MORE Reese’s Pieces. As if anyone would object to more.

 Press in more Reece's Pieces

 

Now add one more layer of cookie dough, and top it off with some chopped Reese’s.

Press in one more layer of cookie dough, and then top it with chopped Reece's Pieces

 

     Place them in a pan or something that will support and hold them in the oven.  Now, maybe you aren’t a peanut butter kind of person, or you want something more festive looking. Buy some Laffy Taffy, Starbursts, Jelly Beans, or any fruity fun candy.

Here is what I did with Laffy Taffy:

Chop up your Laffy Taffy and grab your silicone baking cups

I used scissors to cut up the Laffy Taffy into small pieces.

It pretty much works the same from here. Press in cookie dough,

Press cookie dough in

 

add some of your fruity candy,

Add Laffy Taffy

 

Then keep layering, and top off with some candy at the top. It looks like an edible mosaic.

Laffy Taffy Cookie Cupcakes

Bake your cookie cups for about 20 minutes.

               This is where you need to decide on frosting. First there are these bottles of frosting. They even have different tips so they come out with different textures and designs. How convenient.

Frosting in a bottle

 

Personally, if I am going to settle for something pre-made or store bought, then I am going to go for something more rich as opposed to overly sweet and processed. Hop on over to the peanut butter section in the grocery store. You can use this for your Reese’s cookie cupcakes:

Dark Chocolate Peanut Butter

Ohhhhhh yeaaah.

They have other flavors, such as white chocolate. Regular peanut butter or nutella also work pretty well.

Take you frosting or peanut butter and place it into a Ziploc bag and snip one corner, or if you want a pretty swirl, scoop it into a piping bag with an open star tip.

Scoop chocolate peanut butter into piping bag

 

For the fruity cookie cupcakes, I decided to make strawberry frosting.

This is what you need:

-About 3-4 strawberries

-1 cup of confectioner’s (powdered) sugar

- ½ tablespoon of heavy cream or milk

- ¼ cup of unsalted butter (half of a stick)

This was enough for about 7 cookie cupcakes, so if you are making more than double or triple your recipe.

Beat butter in a mixer.

Beat butter

 

Add your sugar. Wait until it is as well combined as possible. It will look crumbly and waaay too thick. Don’t worry.

Add in your cream and it will begin to look more moist. It will still be very thick.

 Add milk or cream

Take 3-4 strawberries and toss them into a food processor.

Add 3-4 strawberries to food processor

 I used the “chop” setting to puree them.

Puree strawberries

 

 Add about 1 tablespoon to a strainer over your frosting.

Push it through with a spatula. This keeps most of the seeds out.

Strain strawberry puree over frosting

I guess if you are a weirdo who likes to get seeds stuck in your teeth then skip this step.

Mix the puree into your frosting. Test the taste and thickness. You want it to taste like strawberries (obviously), but you want it to be thick enough so it will stay on top of your cookie cupcakes.

Add another tablespoon through the strainer and mix again, if needed.

 Repeat until you have the right consistency. I used a little less than 2 tablespoons.

Strawberry frosting

Spoon frosting into a plastic storage bag or piping bag with tip.

Spoon frosting into a piping bag or plastic storage bag

 

Now take those cookie cupcakes out of the oven. You may need to use a toothpick to separate the top of your fruity candy cupcake from the silicone liner.

Use a toothpick to separate candy from silicone

Use your piping bag or Ziploc bag and squirt or swirl a little mound/spiral in the center of your cookie cupcake.

Add a small swirl of frosting to center

Add a swirl of frosting or peanut butter to middle of cupcake

This help supports the center of your larger swirl. Now swirl around the center blob/swirl.

Add a swirl of strawberry frosting to your cupcake

 

Add a swirl of chocolate peanut butter to your cupcake

You’re done! Everyone will marvel over how delicious and different these are. The fruity candy cupcakes work very well for birthday parties and celebrations. The Reese’s Pieces cookie cupcakes are so rich and thick, you will want to have them with a glass of milk.

cookie cupcakes peanut butter reese's pieces dark chocolate

Laffy Taffy Cookie Cupcakes

Cookie Cupcakes 2

Laffy Taffy cookie cupcakes 2

 

 

UPDATE!: I made a VIDEO for these and have some new fun photos.  CLICK HERE to see.

Thanksgiving and Halloween Cupcakes by 1 Fine Cookie , how to, easy,, baking, recipe, diy, video, cooking, baking, bake, cookie, dough, cupcakes, autumn, thanksgiving, orange, yellow, brown, sugar, cookie, nutella, chocolate, peanut, butter, pieces, reeses, spread, hazelnut, frosting,

****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) of this or any page.

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26 Responses to Cookie Cupcakes! Custom Design Them For Your Taste ♥

  1. Cynthia says:

    Hey lady…love your page…will come back to visit often.

    By the way, check out my wellness page teamhope.myarbonne.com

    Hope all is well!
    Cynthia

  2. These are fantastic! So festive and fun :)

  3. spiceblogger says:

    Love the use of color in these cupcakes!

    I’m passing on a couple blog awards to you. Just go to my site to claim them and then pass them on to other worthy bloggers.
    …And keep up the good work!
    –Shelley
    http://www.inthelandofspice.com/spiceblog/spiceblog/Entries/2011/4/27_Blog_Award_%26_Banana_Oatmeal_Bread.html

  4. Candace says:

    LOVE the idea of cookie cupcakes! Thanks for sharing!

  5. Lauren says:

    Oh yum! How creative. I love the Dark Chocolate peanut butter…i can eat it by the spoonfuls :) I have left an award for you over at http://forevernowandthen.com/2011/04/28/award/

  6. Erin says:

    Just found your blog – these are genius! Love these cute little cupcakes! I have a friend who is allergic to chocolate, and the Reese’s cupcakes would be perfect (with not chocolate frosting!) Thanks!

  7. Jasmin says:

    @Erin
    If you click on the link in my recipe for the chocolate peanut butter, you will see that there are other varieties. Or, just use regular peanut butter ;)
    Make sure to pop it into the fridge or pipe it on in a cool kitchen so the pb doesn’t melt!
    Happy Baking!

  8. kendria says:

    What a great idea. love the detailed blog! You gots yourself a new follower ….

  9. Rebecca Lira says:

    These look really, really yummy!!!I bet little kids would luv these…With all the colors and candies…U rock~~~~

  10. Amber says:

    Does it call for baking powder or baking soda? You have both on there.

  11. Tori says:

    How long do you bake the Reese’s cupcakes for?

    • Jasmin says:

      @Tori, it says about 20 minutes in the instructions. Obviously depends on the oven. If you are unsure, try one for 15 minutes first to see how it comes out.

  12. Kendra says:

    do you have to use silicone baking cups?

  13. Jenny says:

    Can you do it as a cake instead of cupcakes? Or will it work better as cupcakes

    • Jasmin says:

      @jenny, You could do as a cake it either in a pie pan (like a flat cookie cake) or if you wanted it taller. It would just be slightly tough to cut if it was tall.

  14. Amanda says:

    What temp are these baked at and about how many will it yield?

    • Jasmin says:

      @Amanda,
      It really depends on the cookie recipe you use. If it says, for example, 10 minutes you should doubleor even triple the time. I always suggest trying just one in the oven to see then baking the rest.

  15. Beth says:

    Do you know how many cupcakes that cookie recipe makes?

  16. alicia says:

    Can you use regular cupcake batter and mix in reese pieces and get the same look?

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