Chocolate Chip Cookie Dough Cupcakes
Who doesn’t love to eat cookie dough.. I know it’s not the best for your but come on. It’s delicious! I have combined two of my favorite things (cupcakes and cookie dough) to bring you this delicious recipe that is pretty east to make.
1/2 C unsalted butter, room temp
2 egg whites
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla
Chocolate Chip Cookie Dough ( You can use homemade chocolate chip cookie dough or purchase the cookie dough in the refrigerator isle at your local grocery store)
-Preheat oven to 350 degrees.
-Line cupcake pan with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar and vanilla extract to the butter and beat until well combined.
-Add egg whites, one at a time, mixing after each.
-Add eggs, one at a time, mixing after each.
-Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
-Scoop “some” of the dough into the lined cupcake tins. (About 1/2 full).
-Take 1 TBSP of chocolate chip cookie dough and push the dough to the bottom of the lined cupcake tin… Fill in the rest of the cupcake tin with the cupcake batter.
-The batter should reach 2/3rds of the top of the lined cupcake holders.
-Bake at 350 degrees for 20-25 minutes or until an inserted
toothpick comes out clean.
-Cool for 10 minutes.
-Remove to a wire rack until fully cooled.
1 C unsalted butter, softened
3/4 C cocoa powder
3 C powder sugar
3/4 C heavy cream
Bag of Mini Chocolate Chips
-Beat the softened butter on its own until smooth.
-Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Scoop into a pastry bag with a large frosting tip and frost the cupcakes working from the outside edge of the cupcake working in a circle to the center of the cupcake.
-Top with 1/2 handful of mini chocolate chips on top of the frosted cupcake.