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Chocolate Chip Cookie Dough Cupcakes

2
Kimmi Knippel (Sweet_Memories)

By
@KimmiK

Can you do any better than this? Yummmmmmmmmm!

Rating:

★★★★★ 5 votes

Comments:

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

How to Make Chocolate Chip Cookie Dough Cupcakes

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.

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