The Overdose: A Nutella Cookie Dough Chocolate-Peanut-Butter-Frosted Cupcake

The title of this post leaves little to the imagination, but the amount of decadent ingredients used in this baked good follows the same over-the-top order. The Overdose cupcake is the brainchild of one of our new favorite baking foodbeasts, Rachel, who’s not afraid of using many of her favorite ingredients in one creation.

Frosted with chocolate and peanut butter, The Overdose starts with a Nutella cupcake base that’s stuffed with a bit of cookie dough. For those foaming at the mouth, Rachel was kind enough to share the blueprints to her wonderful recipe:

2/3 cup Nutella
2 1/2 cups almond flour
1 1/2 cup unsweetened dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 large eggs (Or, 6 egg whites)
1 1/2 cups organic sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Line a muffin tin with cupcake liners; set aside. Preheat oven to 350F. In a medium bowl, sift flour, cocoa powder, baking soda, baking powder and salt; set aside. In a large bowl, beat eggs and sugar until pale and thick. Add in the butter, mixing until combined. Add in Nutella, and then buttermilk, continuing to mix until well incorporated. Add flour mixture to wet mixture in 3 increments, beating until smooth.

Divide batter into cupcake tins, filling them only half full. Taking the pre-rolled balls of dough, place one in each half filled cupcake tin. Fill cupcake tins with remaining batter, being sure the cookie dough is covered, and tin is about 3/4 full. Bake for 25 minutes.

Cookie Dough (Or! You can grab a pre-made cookie dough roll at any grocery store! )
1 cup butter, softened
1 cup organic sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups almond flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups dark chocolate chips

In a large bowl, cream butter and both sugars until smooth. Beat in the eggs, one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to the batter along with salt. Stir in flour until combined. Fold in chocolate chips. Set aside.

Chocolate Peanut Butter Frosting
3 ounces dark chocolate
3 tablespoons butter
3 cups confectioners’ sugar
1 teaspoon vanilla extract
3 to 8 tablespoons milk

In a double broiler, melt chocolate with the butter. Once melted, remove from heat and allow to cool for 3 to 5 minutes. With an electric mixer, add chocolate mixture and confectioners’ sugar together. Beat until mixture resembles chalky beadlike balls. Then, add the vanilla and milk, 1 tablespoon at a time until a spreadable consistency is reached. Frosting should look fluffy when finished. Or, stick your (clean) finger in it and give it a taste!