Cookie Dough Cupcakes

This is probably the longest post I’ve done so far but these cupcakes are worth it. They do take a while to make but the flavour is exceptional and perfect for a special treat or even to give to your favourite person.

Ingredients

For the Cupcakes

  • 339g / 3 sticks unsalted butter, at room temperature 
  • 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
  • 1 cup milk chocolate chips 

For the Cookie Dough Filling

  • 57g/ 4 tbsp. unsalted butter, at room temperature
  • 85g/6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

For the Cookie Dough Frosting

  • 170g unsalted butter, at room temperature
  • 48g cup light brown sugar, packed
  • 227g cups confectioners’ sugar
  • 1/4 tsp. salt
  • 3 tbsp. milk
  • 1½ tsp. vanilla extract

Method:

  1. To make the  Filling cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add the sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

To make the Cupcakes:

  1. Preheat the oven to 350° F/ 180°c.
  2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl .
  3. In another bowl whisk the flour, baking powder, baking soda, and salt together until all mixed. 
  4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  5. Blend in the vanilla.
  6. Fold in the chocolate chips with a spatula.
  7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the Frosting

  1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  2. Mix in the confectioners’ sugar, milk, vanilla extract and salt until smooth and combined. If icing is too stiff add a little more milk. 
  3. Pipe on frosting as desired and decorate with drizzled melted dark chocolate and milk chocolate chips.

 

Recipe taken from Tidy Mom

 

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