As you may be aware...I only have 2 cupcake recipes on this blog. Which is crazy, I know. It's just....cookies....ya know? BUT I am so excited that I got an excuse to make you guys another cupcake because today is CUPCAKE DAY! I mean...not officially...but myself and some other bloggers dubbed it such because we're all sharing cupcake recipes. You get the idea. It's a good thing.
And look....I'm gonna tell you straight up....I registered for some piping tips and pastry bags. Because...I mean...look at that frosting. I apologize. These turned out way prettier in my head. Try your best to forgive me lack of decorating skills, mk? Thanks, guys. You're the best.
These cupcakes led to Michael's co-workers accusing me of witchcraft. This is due to my, apparently, delectable treats + the fact that the cookie dough inside the cupcake "magically" didn't bake.
I'm not a witch (in spite of my Sabrina the Teenage Witch and Charmed loving young self's hopes and dreams). And I'm not even a magician who will protect my secret. Because it's not a secret-it's just a filling! You add the cookie dough into the cupcake after it's baked (I used the "cone" method that's detailed below as well as in this post---and, for the record, thus far those are the only cupcakes I've made that I've really been super into. But that makes sense because choc/pb cupakes are usually what I like best when I buy them, too.).
They are pretty tasty, though. There's a gorgeously fluffy brown sugar cake that you fill with the eggless cookie dough and top with-my favorite component-the chocolate chip cookie dough frosting. That frosting is the bomb dot com. Best part. Now...as previously stated....I'm not obsessed with cupcakes. I just wasn't head over heels for the cake itself (there's nothing wrong with it, this was just my own general "meh"-ness about non-chocolate cakes) and Michael is attempting to cut back slightly on the sweets (he'd like to not think he's fat in our wedding pictures-he's not fat for the record). And that is why these were sent to his work, I was accused of witchcraft, and they were devoured within 20 minutes of Michael getting there. I'm spoiling his co-workers and I'm okay with that.
Spoil your co-workers. Or friends. Or family. Or YOURSELF!
Now go check out the tons of other completely drool-worthy cupcake recipes we have for you!!
- Hot Cocoa Cupcakes by The Redhead Baker
- Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
- Vanilla Candy Cane Cupcakes by Noshing With The Nolands
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
- Nerds Cupcakes by Amy's Confectionery Adventures
- Vegan Midori Melon Cupcakes by NinjaBaker
- Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
- Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
- Cranberry Apple Cupcakes by The Pajama Chef
- Almond Joy Cupcakes by Our Eating Habits
- Buttered Rum Cupcakes by Adventures in All Things Food
- Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories
- Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
- Candied Buddha's Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
- Almond Joy Cupcakes by Food Lust People Love
- Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
- Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box
- Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
- Peppermint Patty Cupcakes by Comfortably Domestic
- Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
- Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
- Lemon Cupcakes by Miss Information
- Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
- Peppermint Cream Cookie Cupcakes by Take a Bite Out of Boca
- Cupcake Christmas Wreath by Lick the Spoon
Chocolate Chip Cookie Dough Cupcakes
Adapted from Annie's Eats
Makes 12 cupcakes
Ingredients:Cupcakes-
- 12 tbsp. (or 1.5 sticks or 3/4 cup) unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 2 eggs
- 1 and 1/3 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup milk
- 1 tsp. vanilla extract
- 4 tbsp. unsalted butter, room temperature
- 4 tbsp. light brown sugar, packed
- 1/2 cup + 1 tbsp. all purpose flour
- 4 tbsp. milk
- 1/2 tsp. vanilla extract
- 1/4 cup mini or semisweet chocolate chip
- 8 tbsp. (or 1 stick or 1/2 cup) unsalted butter, room temperature
- 1/4 cup light brown sugar, packed
- 1 cup powdered sugar
- 1/3 cup all purpose flour
- 1/4 tsp. salt
- 1 tbsp. milk
- 1 tsp. vanilla extract
- Optional garnish-mini or regular sized chocolate chips and/or mini chocolate chip cookies
Cupcakes-
- Preheat oven to 350F degrees. Line 12 cupcake cups with paper liners.
- With a stand mixer or hand mixer beat butter and sugar on medium-high speed until fluffy, about 3 minutes.
- Beat in eggs one at a time (scraping sides of bowl as necessary).
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. On low speed slowly add to the butter mixture, alternating with little bits of milk (beginning and ending with the dry ingredients), mixing each addition until just incorporated.
- Mix in vanilla extract.
- Evenly divide the batter between the prepped cupcake liners. Bake 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Cool in the pan for 5-10 minutes and then transfer cupcakes onto a wire rack to cool completely before filling and frosting (they should only need about an hour to cool).
- Beat butter and sugar on medium-high speed until light and fluffy.
- Beat in flour, milk, and vanilla extract until combined and smooth.
- Stir in chocolate chips.
- Cover with plastic wrap and refrigerate until it's firmed up a bit, about an hour.
- To fill the cupcakes: using a paring knife, cut a cone shaped portion out of the center of each cupcake. Fill the space with the eggless cookie dough fulling. Cut off (or eat) the cupcake cone you cut out and place the flat top back over the filling.
- Beat together the butter and brown sugar until fluffy.
- Mix in powdered sugar until smooth.
- Beat in flour and salt.
- Beat in milk and vanilla extract until fully incorporated and smooth,
- Frost cupcakes as desired. Garnish with chocolate chips and/or mini cookies, if desired. Store cupcakes in an airtight container at room temperature for up to 5 days.
That frosting was forreal.
And a big THANK YOU to The Redhead Baker for making Cupcake Day happen!!
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