Prep time: 10 min | Cook time: 20 min | Total time: 30 min


  • 1/4 cup milk
  • 1/2 cup milk chocolate chips
  • 3/4 cup all-purpose Gold Medal Flour
  • 1/3 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup canola oil

Peanut Butter Toffee Chip Cookie Dough Frosting

  • 1 stick unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose Gold Medal Flour
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons heavy cream or milk
  • 1/2 cup milk chocolate toffee chips


  1. Preheat oven to 350 degrees F. and line 16 cupcake cups with foil liners.
  2. Microwave milk in a medium bowl until hot. Pour in chocolate chips and let sit for a couple minutes. Stir until melted and smooth.
  3. Place flour, cocoa powder, sugar, salt, baking soda, eggs, sour cream and oil into a large mixing bowl. Mix until well combined. Pour in melted chocolate, mixing until well combined. Fill lined muffin cups 3/4 full with batter and bake for 20-25 minutes, until baked through. Careful to not take out early, or cupcakes will sink in the middle. Let cool completely.
  4. To prepare frosting, place butter into a stand mixer and beat until smooth. Add peanut butter, sugar and vanilla beating until combined. Add flour, salt, heavy cream and toffee chips, mixing until desired consistency. If dough is too dry, add additional cream. Place dollops of cookie dough frosting on top of cooled cupcakes using a large cookie scoop or large ice cream scoop. Drizzle with warm chocolate ganache if desired.

Makes 16 Servings

This is a sponsored post for Gold Medal Flour however thoughts and opinions are my own.