The other day I made these chocolate chip cupcakes for some friends who came over. Oh they were so yummy! This is definitely one of my go-to desserts now. So good! The cupcake liners and little cupcake stand courtesy of WholePort.
Peanut Butter Mousse + Chocolate Chip Cookie Cupcake

Your favorite cookie dough, store bought or homemade

Peanut Butter Mousse
1/2 cup whipping cream
5 oz cream cheese at room temperature
1/3 cup plus 2 Tbs powdered sugar
1/3 cup peanut butter

With the whisk attachment on your mixer or beaters, whisk the whipped cream on high until stiff peaks form. Set aside.

In a different bowl, add the cream cheese and peanut butter and whisk on medium speed until combined. Add powdered sugar and mix until combined. Add whipped cream in to the bowl and whisk on medium high until the texture is light and fluffy.

Set in refrigerator for at least 30 minutes.

Chocolate Ganache
4 1/2 oz semi-sweet chocolate chips (I like Ghiradelli)
1/2 cup heavy whipping cream

Put chocolate chips and whipping cream in a microwave safe bowl and cook on high for 2-3 minutes. Let sit for a few minutes. Then use your whisk attachment and whisk until it is smooth and glossy. Put it back in the microwave for a little bit if it starts to get hard or clumpy. 

Preheat your oven to 375 degrees. Grease a cupcake tin. Scoop your cookie dough in to the cupcake pan, and fill each cupcake about 3/4 of the way. Bake for 20-25 minutes or until the edges are brown and the center isn’t raw. After the cookie/cupcakes cool, scoop on some of the peanut butter mousse. Then using a piping bag, pipe on some of the chocolate ganache. 
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