The title is a lot to take in – I know. But there was no way of shortening the amazing elements these cupcakes include. The cake? A white chocolate cookie dough. The frosting? A peanut butter and chocolate fudge buttercream. And as if that wasn’t enough, they’re topped off with triple chocolate, chocolate chip cookies.

Now that you’re mouth is watering and stomach is grumbling, here’s the recipe so you can conquer them yourself.

I advise making the frosting first and then letting it cool (the peanut butter goes in hot).

While you’re preparing the frosting and cake batter, you’ll want to have the cookies baking on 350 for about 12 minutes. You can use any cookie you choose from the grocery store, or make your own favorite recipe. I used triple chocolate chunk and you’ll reserve about 3-4 cookies worth of dough for your cupcakes.

What you need?

1 cup unsalted butter, (2 sticks) – soften in the microwave

¼ cup heavy cream

2 tablespoons of milk

1/4 cup Nutella

½ cup creamy peanut butter – melted for 30 seconds in the microwave

3 and 1/2  cups powdered sugar

¼ cup plus 4 tablespoons cocoa powder

Mix together all of the wet ingredients then slowly fold in the dry.

I set my frosting in the refrigerator to cool while the cupcakes were in the oven, but then I had to wait for it to thaw out before I decorated the cooled cupcakes, so my suggestion would be to place the frosting somewhere away from the oven on a cooler surface (like a dining room or kitchen table) while you make and bake the cupcakes.

As for the cake? 

3 cups of all-purpose flour

1 tsp of baking soda

1/2 tsp of baking powder

1 tsp of salt

1/2 cup of chopped white chocolate

1/2 cup of hot water

1 and 1/2 cup of softened butter

2 cups of white sugar

3 eggs

1 cup of butter milk

1 tsp of vanilla

While mixing together the dry ingredients, melt the white chocolate and hot water in a saucepan and allow to cool before incorporating into the batter with the other wet ingredients. Combine everything in a mixer on medium speed until smooth and ladle into lined cupcake tins where your reserved cookie dough will be in each individual cupcake mold. Will make about 16 cupcakes. 

The only problem you’ll run into with this recipe is trying to stop yourself from eating them all the night you make them!