If you’re trying to decide weather you should make cookies or cupcakes here’s a great solution to you’re dilemma…. Make both! Cookie Dough Cupcakes!
These Cookie Dough Cupcakes are a combination of a delicious egg-free cookie dough wrapped in a moist brown sugar cake that will bring the inner-kid in you, out. Are you guilty of licking the beaters or the bowl or maybe devouring spoonfuls of that delicious cookie dough? Well I hope so. Thats the best part of making chocolate chip cookies! So now it can be the best part of making these cupcakes too. Just make sure you save some to fill the cupcakes with!
These Cookie Dough Cupcakes are a combination of a delicious egg-free cookie dough wrapped in a moist brown sugar cake that will bring the inner-kid in you, out.
- 3 Sticks Unsalted butter, softened
- 1 1/2 Cups Packed light brown sugar
- 4 Large eggs
- 2 2/3 Cups All purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Cup milk
- 2 teaspoon vanilla extract
- 1 Cup Mini chocolate chips
- 1 Cup All purpose flour
- 1 Stick unsalted butter, softened
- 2/3 Cup sugar
- 2/3 Cup Packed light brown sugar
- 1 teaspoon Salt
- 2 teaspoons vanilla extract
- 2 Tablespoon milk
- 1/2 Cup Mini chocolate chips
- 2 Sticks unsalted butter, softened
- 1/2 Cup Packed light brown sugar
- 2 1/3 Cups Confectioner sugar
- 2/3 Cup All purpose flour
- 1/2 teaspoon Vanilla
- 4 Tablespoons Milk
Preheat oven to 350 degrees F. Line two cupcake pans with 24 liners. Combine butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment and beat for about 3 minutes until light and fluffy. Add eggs one at a time mixing between each addition and scraping down sides of bowl.
In a separate bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients and the milk alternately to the mixing bowl beginning and ending with the dry ingredients. Mix until just blended. Mix in the vanilla and chocolate chips.
Divide batter evenly between the liners. Bake 17-20 min or until a toothpick comes out clean. Remove and let cool for 5-10 minutes. Then remove cupcakes from tins and cool completely before filling and frosting.
** I like to fill a large ziplock baggie with batter, remove the air and seal it. Then I carefully cut a corner of the baggie and use it as a pastry bag to fill the cupcake liners with the batter. I find it speeds the process up and I don't spill batter all over the tins.
Cream the butter and sugars until light and fluffy. Add the flour and salt and mix until incorporated. Mix in the milk and vanilla and chocolate chips. Cover bowl with plastic wrap and set aside until ready to use. Store in fridge if you're making it ahead.
Beat the butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy for about 3-5 minutes. Add the confectioner sugar and beat on low until incorporated. Scrape the sides of bowl and turn on medium high and beat until smooth. Turn back to low speed and add flour and salt and mix until incorporated. Add the milk and vanilla and turn back to medium high and mix until nice and creamy.
Using the back side of a pastry tip ,sink into center of the cupcake to make a well for filling. Roll cookie dough filling into 1/2 inch to 3/4 inch balls and place in the well of each cupcake. Fill a pastry bag with desired tip attached with frosting and frost the cupcakes.
Enjoy your Cookie Dough Cupcake with a nice cold glass of milk!
Recipe for cupcake and frosting adapted from: Annies Eats