Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes
- 2 1/4 cups organic all-purpose flour
- 2 cups organic cane sugar
- 1 cup organic unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon organic vanilla extract
- 2/3 cup organic canola oil
- 2 teaspoons organic white vinegar
- 2 cups cold water
- 1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
- 1 cup plus 2 Tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoons salt
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons natural peanut butter
- 1 cup semi sweet chocolate chips
- 4 large egg whites
- 1 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- large pinch of salt
- 2 teaspoons pure vanilla extract
- This recipe is vegetarian
- Condiments
- Peanut butter, natural (2 tablespoons)
- White vinegar, organic (2 teaspoons)
- Cooking & Baking
- All purpose flour (1 1/8 cup)
- All-purpose flour, organic (2 1/4 cups)
- Baking soda (2 1/2 teaspoons)
- Brown sugar (1/2 cup)
- Cane sugar, organic (2 cups)
- Canola oil, organic (2/3 cup)
- Cocoa powder, organic unsweetened (1 cup)
- Corn syrup, light (1/2 cup)
- Granulated sugar (1 3/4 cup)
- Salt (1 1/4 teaspoon)
- Salt (1 large pinch)
- Semi sweet chocolate chips (1 cup)
- Vanilla extract, organic (1 tablespoon)
- Vanilla extract (1 teaspoon)
- Vanilla extract, pure (2 teaspoons)
- Drinks
- Water (2 cups)
- Dairy
- Butter, unsalted (1 stick)
- Refrigerated
- Egg whites, large (4)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published May 26, 2011 (1 year ago).
65 people saved this recipe.
