Cookie Dough Cupcakes
- Ready In:
- 40mins
- Ingredients:
- 22
- Yields:
-
12 cupcakes
- Serves:
- 6
ingredients
- cupcake batter
- 295.73 ml unsalted butter, melted
- 177.44 ml self-rising cake flour
- 44.37 ml white sugar
- 73.94 ml brown sugar
- 2 large eggs
- 4.92 ml vanilla extract
- 4.92 ml baking powder
- 44.37 ml milk
- 236.59 ml semi-sweet chocolate chips
- cookie dough batter (Eggless)
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 177.44 ml unsalted butter, melted
- 236.59 ml packed brown sugar
- 118.29 ml white sugar
- 14.79 ml vanilla extract
- 59.16 ml milk
- 177.44 ml semisweet mini chocolate chips
- cookie dough frosting
- 236.59 ml eggless cookie dough batter
- 118.29 ml heavy cream
directions
- Preheat oven to 400°F.
- Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
- Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
- Bake at 400F for 15-20 minutes.
- While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
- Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
- Add in chocolate chips to the remaining batter and set aside.
- In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
- When cupcakes are cooled, use a paring knife to cut a hole in the top.
- Frost cupcakes with cookie-dough icing.
- Roll cookie dough into little balls and plop them in the centre of the cupcakes.
- Serve and enjoy!
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