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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Chip Cookie Dough cupcakes
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
12 tbsp unsalted butter , at room temperature
2 cups light brown sugar
3 large eggs (room temp, separated)
9 oz unsweetened chocolate, melted
2 cups milk
1 1/2 tsp vanilla
cookie dough truffles
Grease and flour two muffing/cupcake pans. Sift dry ingredients and set aside.
Cream butter until smooth. Add sugar and beat until fluffy for 3 minutes.
In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes. Add beaten yolks to butter mix and beat well. Add chocolate, mixing well. Add dry ingredients in thirds, alternating with milk and vanilla. With each addition, beat until well mixed, but do not over beat.
Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
In separate bowl, beat egg whites on high to soft peaks. Gently fold into batter. Scoop batter into muffin pans, filling them up 1/3 of the way. Add a cookie dough truffle to the middle of the cupcake batter. Cover with another 1/3 of cake batter. Bake at 350 for 18-22 minutes. Cool in pans 10 minutes.
Brown Sugar Buttercream Frosting
1 cup unsalted butter, at room temperature
2 cups brown sugar
4- 6 cups confectioners sugar
1/2 cup milk
1 tsp pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 2 cups brown sugar, 2 cups confectioner’s sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
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CHOCOLATE CHIP COOKIE DOUGH CUPCAKES WITH BROWN SUGAR FROSTING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Chip Cookie Dough cupcakes
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
12 tbsp unsalted butter , at room temperature
2 cups light brown sugar
3 large eggs (room temp, separated)
9 oz unsweetened chocolate, melted
2 cups milk
1 1/2 tsp vanilla
cookie dough truffles
Grease and flour two muffing/cupcake pans. Sift dry ingredients and set aside.
Cream butter until smooth. Add sugar and beat until fluffy for 3 minutes.
In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes. Add beaten yolks to butter mix and beat well. Add chocolate, mixing well. Add dry ingredients in thirds, alternating with milk and vanilla. With each addition, beat until well mixed, but do not over beat.
Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
In separate bowl, beat egg whites on high to soft peaks. Gently fold into batter. Scoop batter into muffin pans, filling them up 1/3 of the way. Add a cookie dough truffle to the middle of the cupcake batter. Cover with another 1/3 of cake batter. Bake at 350 for 18-22 minutes. Cool in pans 10 minutes.
Brown Sugar Buttercream Frosting
1 cup unsalted butter, at room temperature
2 cups brown sugar
4- 6 cups confectioners sugar
1/2 cup milk
1 tsp pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 2 cups brown sugar, 2 cups confectioner’s sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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