cookie dough cupcakes!
This past weekend was one of our good friend’s birthdays, and he requested vanilla cupcakes with chocolate frosting. He also loves cookie dough, so we decided to take it a step further with brown sugar cupcakes with a bite of cookie dough inside. Perfect for all the cookie dough lovers out there!
Eggless Cookie Dough
Recipe from How To Eat A Cupcake
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips.
- Roll into little balls and store in the freezer, so that when they’re baked in the cupcakes they’ll keep that “cookie dough” quality. By the way, since these have no eggs, feel free to eat a bunch!
Recipe from Cupcake Bakeshop. Makes about 12 cupcakes.
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Cream butter and sugar in mixer until light and fluffy.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched.
- 3 ounces
- 3 tablespoons butter
- 3 cups confectioners’ sugar
- 1 teaspoon
- 3 to 8 tablespoons milk
In aover hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners’ sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy — adding more milk if necessary.
At this point, you can add some of the frozen cookie dough bites if you want to, or else just put one on top of each cupcake.
The eggless cookie dough!
You can see the cookie dough popping out the top of this one!
The birthday boy’s wife, my lovely friend and Annie, is an awesome photographer who took the pictures while I baked! That really does make the process much easier. Happy birthday, Pete!
- daughterofwinterhell reblogged this from breadandbutternyc
- shakhnoza5 likes this
- reimei-ai reblogged this from breadandbutternyc
- reimei-ai likes this
- deerchaser likes this
- a-perfectoriginal likes this
- shakespeareandshoes likes this
- aspoonful-of-sugar likes this
- bakingbreads likes this
- lauraamart reblogged this from breadandbutternyc
- buttercupcreations likes this
- anexistentiallove likes this
- icocoakiss likes this
- nibblesandbits likes this
- sararenee likes this
- meredithisaleo likes this
- danisdapper said:You combine two delicious things, to some how make them better. This is like the voltron of cupcakes.
- viridiancaffie likes this
- whiskeyandwaves likes this
- umcanyounot likes this
- iamtallandawesome reblogged this from breadandbutternyc
- aprilkristin likes this
- alec-for-short likes this
- mich-l likes this
- breadandbutternyc posted this