Cookie Dough Box Cupcakes Recipe By Tasty

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COOKIE DOUGH CUPCAKES



Cookie Dough Cupcakes image

Can't decide between cookies or cake? Have both! I discovered this recipe on a blog (cupcakeproject.com) and made a few adjustments to the directions as the original was a little difficult to follow. These cupcakes are absolutely delicious and complete with a raw cookie dough surprise on the inside! Topped with some cookie dough icing and this makes for a fantastic treat for any occasion! (This recipe looks overwhelming, I admit, but it's pretty easy and well worth the effort!) NOTE: If you use any flour other than self-rising cake flour as the recipe calls for, it will cut the number of cupcakes in half!!)

Provided by pott3r

Categories     Dessert

Time 40m

Yield 12 cupcakes, 6 serving(s)

Number Of Ingredients 22

cupcake batter
1 1/4 cups unsalted butter, melted
3/4 cup self-rising cake flour
3 tablespoons white sugar
5 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 tablespoons milk
1 cup semi-sweet chocolate chips
cookie dough batter (Eggless)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
4 tablespoons milk
3/4 cup semisweet mini chocolate chips
cookie dough frosting
1 cup eggless cookie dough batter
1/2 cup heavy cream

Steps:

  • 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!

Nutrition Facts : Calories 1370.6, Fat 86.5, SaturatedFat 53.3, Cholesterol 262.9, Sodium 526, Carbohydrate 146.7, Fiber 4.5, Sugar 97, Protein 11.7

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