Chocolate Chip Cookie Dough Cupcakes(from The Doctor’s Dishes, Desserts, and Decor)
Egg Free Cookie Dough Filling
1 2/3 c all purpose flour
1/2 c unsalted butter, melted
2/3 c packed brown sugar
1/4 c white sugar
1 Tbs vanilla
2-3 Tbs milk
1 c chocolate chips
Mix all ingredients together in a large bowl.
Chocolate Chip Cookie Dough Cupcakes
3 sticks unsalted butter, room temp
1 1/2 c dark brown sugar, packed
4 large eggs
2 2/3 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 c milk
2 tsp vanilla
1 c chocolate chips
Preheat oven to 350°. Line cupcake pans with paper liners.
In a mixing bowl, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs, one at a time, beating well after each addition and scraping down the sides as needed.
Combine the flour, baking powder, and baking soda in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix until combined. Blend in vanilla, then fold in chocolate chips with a spatula.
Pour the batter into the cupcake liners(these don’t expand too much, so you can fill them a little more than 3/4 full). Bake 18-20 minutes, cool in pan for 5-10 minutes, the cool on a wire rack.
Cookie Dough Frosting
3 sticks unsalted butter, room temp
3/4 c dark brown sugar, packed
3-4 c confectioners’ sugar
1 c all purpose flour
1/4 tsp salt
3 Tbs milk
1 Tbs vanilla
Beat together the butter and brown sugar in a mixer until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
To assemble:
Cut a cone out of the top of the cupcake and fill with a small ball of cookie dough. Top with the frosting, sprinkle with chocolate chips, and enjoy!
note: the recipes I used from The Doctor’s Dishes, Desserts, and Decor were originally from Cupcake Project and Annie’s Eats.
