Chocolate Chip Cookie Dough Cupcakes

Recipe Rating:
 5 Ratings

Ingredients

EGGLESS COOKIE DOUGH:
1/4 c butter, softened
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
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
1/8 tsp salt
1 tsp pure vanilla extract
1 Tbsp milk

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 6,328)
KimmiK
Member Since Apr 2011
Kimmi's notes for this recipe:
Can you do any better than this? Yummmmmmmmmm!
Make it Your Way...

Personalize This

Directions

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.
Comments

1-5 of 18 comments

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user Shawn A Reed reed20011 - Oct 9, 2011
Shawn Brown [Ella2010] has shared this recipe with discussion groups:
Bakers Arise!
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user CC MCCART-FROST CCMCCART - Oct 10, 2011
Nobody asked me but I'm voting for the Brown Sugar Cupcake, BRAVO! NO WAY could I do any better then this. You're cookin' with gas here kiddo! CHEERS, CC
user Bea L. BeachChic - Oct 10, 2011
Bea Liles [coffeetime] has shared this recipe with discussion groups:
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