Published December 03, 2010 by
If you’re a cupcake lover, you’ll flip for cookie dough cupcakes. Never heard of them? These luscious cupcakes are filled with frozen cookie dough and topped with a cookie dough frosting. Could anything be better than cupcakes and cookies? If these don’t cure your craving for sweets, nothing will.
The idea is to make a plain cupcake batter and to place a scoop of frozen cookie dough inside. Because it’s frozen, it will not bake all the way. The result will be a fully baked cupcake with a creamy cookie dough center. It’s ok to eat the cookie dough in a semi-cooked state (and even raw for those who can’t resist!) because the recipe uses no eggs. It is not recommended that people eat raw eggs, so this recipe is a good solution.
Bake up a batch and watch them disappear!
Recipes courtesy of http://www.lovintheoven.com
BROWN SUGAR CUPCAKES
(Yields 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.
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
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 (mine were fairly big) 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. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)
1-3/4 cups confectioners’ sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Eggless cookie dough (recipe below)
In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
Add milk and 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 cup confectioners’ sugar, mix until well combined.
At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!
EGGLESS COOKIE DOUGH
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 (optional).
Store in refrigerator until ready to use.