Chocolate Chip Cookie Dough Cupcakes

 

 

 

 

So I found this recipe for Chocolate chip Cookie Dough Cupcakes on one of my favorite sites EVER Kevin & Amanda Amanda always has fantastic recipes and when I saw this recipe I had to try it...She adapted this recipe from picky-palate & Annie's Eats (another 2 of my favorite recipe blogs) This recipe looked SO good and I absolutely am in love with Chocolate Chip Cookie Dough. So I decided to try it. This recipe was pretty good. The cupcakes were more dense than a regular cupcake (it kind of has the same texture as a muffin instead of a cupcake) But other than that this recipe was good. There is a little bit of prep work to do ahead of time (you have to make the cookie dough ahead and freeze it overnight) but other than that it's fairly simple.  By the way this recipe is NOT for you if you are on a diet...this recipe is so high in calories it's ridiculous...but it is worth it.  Thanks Amanda

 

For the cookie dough

• 2 sticks softened butter
• ¾  cup sugar
• ¾  cup brown sugar
• 4 tbsp milk
• 1 tbsp vanilla
• 2½  cups all purpose flour
• ¼  tsp. salt
• 1 cup mini chocolate chips

 

For the cupcakes:

• 3 sticks softened butter
• 1½  cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼  tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract

 

For the frosting:

• 3 sticks softened butter
• ¾  cup light brown sugar, packed
• 3 ½  cups powdered sugar
• 1/2 tsp. salt
• 2 tbsp. milk
• 1 tsp. vanilla extract

Directions:

 

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

 

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt 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, mixing each addition just until incorporated.  Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

 

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!

 

Makes 24 cupcakes