Kimmi Knippel (Sweet_Memories) Recipe

Chocolate Chip Cookie Dough Cupcakes

By Kimmi Knippel (Sweet_Memories) KimmiK


Recipe Rating:
 5 Ratings

Kimmi's Story

Can you do any better than this? Yummmmmmmmmm!

Ingredients

EGGLESS COOKIE DOUGH:
1/4 c
butter, softened
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1/4 c
brown sugar, firmly packed
2 Tbsp
brown sugar
2 tsp
water
1/2 tsp
pure vanilla extract
1/2 c
flour
1/4 tsp
salt
1/3 c
semi-sweet mini chocloate chips
BROWN SUGAR CUPCAKES:
1 1/2 stick
butter, unsalted, room temperature
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3/4 c
brown sugar, light, firmly packed
2 large
eggs, room temperature
1 1/3 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/8 tsp
salt
1/2 c
milk
1 tsp
pure vanilla extract
2 Tbsp
canola oil
COOKIE DOUGH FROSTING:
1 3/4 c
confectioners' sugar
1/2 c
butter, unsalted, chilled
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1/8 tsp
salt
1 tsp
pure vanilla extract
1 Tbsp
milk
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Directions Step-By-Step

1
MAKE EGGLESS COOKIE DOUGH:

1. Cream the butter & brown sugar in a small bowl. Add water & vanilla & mix well.

2. Add flour & salt & stir to combine. Stir in mini chocolate chips.

3. Store in refrigerator until ready to use.
2
MAKE BROWN SUGAR CUPCAKES:

1. Make chocolate chip cookie dough, roll into 1 1/2" balls, place on cookie sheet & let freeze for at least 1 hour.

2. Preheat oven to 350 degrees F.

3. Beat butter on high until soft, about 30 seconds.

4. Add sugar. Beat on medium-high until light & fluffy, about 3 minutes.

5. Add eggs one at a time, beat for 30 seconds after each.

6. Whisk together flour, baking powder, baking soda & salt in a bowl.

7. Measure out milk & vanilla together.

8. Add about a fourth of the flour to the butter/sugar mixture & beat to combine.

9. Add about 1/3 of the milk/vanilla mixture & beat until combined.

10. Repeat above, alternating flour & milk & ending with the flour mixture.

11. Fill cupcake liners about 2/3 full & drop 1 frozen ball of cookie dough into each.

12. Bake for 20 - 22 minutes until golden & the cake springs back when lightly touched (mine took about 18 minutes).
3
MAKE COOKIE DOUGH FROSTING:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 C confectioners’ sugar, unsalted butter, salt & vanilla, scraping down the sides of the bowl with a spatula as necessary.

2. Add milk & continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 C confectioners sugar, mix until well combined. Frost cupcakes with fitted decorating tip & bag. Sprinkle mini chocolate chips over, if desired & place a mini chocolate chip cookie to decorate, if desired.