No-Bake Cookie Stuffed Cupcakes/Mini No-Bake Cookie Cupcake Bites

I just had to do it! I have been brainstorming nonstop about ways to turn my FAVORITE childhood treat into a cupcake! Still to this day I constantly beg my mom to make me no-bake cookies. They're always the absolute best when your mom makes them. The last time I went to visit her she made me a big ol' batch that I devoured in 2 days. Since then, I've been dreaming about them. I have decided that this is one treat where there is no fix! Since my mom made them for me I have been thinking nonstop about creating a no-bake cookie inspired cupcake and heres what I came up with 2 "Dame Good" recipes which I'm rather proud of...

No-Bake Cookie-Stuffed Cupcakes

A peanut butter cake filled with a no-bake cookie and topped with chocolate buttercream frosting, no-bake crumbles, and a no-bake cookie chunk. These are rich and delish and totally satisfied my roomate and I's craving for good ol no-bakes!

Peanut Butter Cupcakes (Recipe comes from Martha Stewart):

Ingredients:

1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
No-Bake cookies (recipe follows)
Chocolate buttercream frosting (recipe follows)

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed (sour cream, vanilla). Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

No-Bake Cookies(basic family recipe):

Ingredients:

2 cups of sugar
8 tablespoons margarine (1/2 cup)
4 tablespoons cocoa
½ cup milk
½ cup peanut butter
3 cup oats
1 teaspoon vanilla

Directions:

Bring first 4 ingredients to a boil over medium heat, boil for 1 minute or until sugar melts
Remove from heat, stir in peanut butter and vanilla, mix well
Stir in oats
Spoon half of the batch by heaping tablespoons onto wax paper and allow to cool (these will be used to decorate the cupcake)
Put the other half in a piping bag and fill each cupcake

Chocolate Buttercream Frosting (Unknown Origin)

Ingredients:

8 TB butter
½ Cup cocoa powder
3 cups confectioners sugar, sifted
3-5 tb milk
1 ts vanilla extract

Directions:

Blend butter and cocoa powder (30 sec)
Add Confectioners sugar, 3 tb milk and vanilla, blend until sugar incorporated
Add 1-2 tb more milk if needed

Frost each cupcake with buttercream frosting
Cut half of the cooled cookies into quarters and crumble the other half
Top the frosting with crumbles and quarter of cookie

No-Bake Cookie Cupcake Bites

Mini peanut butter cupcakes topped with a mix of no-bake cookie dough and chocolate buttercream frosting. They are just delectable little pops of peanut butter and chocolate...yum!

Peanut Butter cake(Recipe comes from Martha Stewart):

Ingredients(halve this for mini cupcakes):

1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
No-Bake cookies (recipe follows)
Chocolate buttercream frosting (recipe follows)

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add peanut butter. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed (sour cream, vanilla). Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Chocolate Buttercream Frosting (Unknown Origin):

Ingredients(Halve this recipe for mini cupcakes):

8 TB butter
½ Cup cocoa powder
3 cups confectioners sugar, sifted
3-5 tb milk
1 ts vanilla extract

Directions:

Blend butter and cocoa powder (30 sec)
Add Confectioners sugar, 3 tb milk and vanilla, blend until sugar incorporated
Add 1-2 tb more milk if needed

No-Bake Cookies (basic family recipe):

Ingredients(Halve this recipe for mini cupcakes):

2 cups of sugar
8 tablespoons margarine
4 tablespoons cocoa
½ cup milk
½ cup peanut butter
3 cup oats
1 teaspoon vanilla

Directions:

Bring first 4 ingredients to a boil over medium heat, boil for 1 minute or until sugar melts
Remove from heat, stir in peanut butter and vanilla, mix well
Stir in oats

Mix frosting and no-bake cookie dough
Frost each mini cupcake with the mixture so that they look like tiny no-bake cookies sitting on top of a little cupcake :)

NOTES: This could be good with a chocolate cake, but I figured it might be too rich so I thought a peanut butter cake was a good way to balance it out. When I made this icing, I found it to be way too thin so I just added more powdered sugar. The icing is kind of rich so frost accordingly! And finally, this recipe can always be made easier by using boxed cake mix and canned frosting. Just follow the other directions with those in place.