Chocolate Chip Cookie Dough Cupcakes
COOKIE DOUGH
2 1/2 C flour
1 tsp salt
1/2 tsp baking soda
2 sticks softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini chocolate chips
Directions:
Beat butter and sugar. Add milk and vanilla. Stir in remaining ingredients until dough forms. Chill in refrigerator for one hour. Roll into 1″ or so balls and freeze for an hour or two.
FROSTING
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Directions: Mix all ingredients together to make frosting.
CUPCAKES
Honestly, I just used a white cake box mix. We didn’t even doctor it up (add an extra egg, sour cream & pudding mix) and they still came out delicious. You can use your own homemade cake batter if you’d like but these cupcakes are probably just as good with a mix.
Pour your cupcake batter into lined cupcake tins about 2/3 full. Plop cookie dough balls right on top like this:
Bake according to directions on the box but check them a few minutes before the end by inserting a toothpick into the outer portion of the cupcake (not the center where the cookie dough is). If it comes out clean, they’re done! Let them cool then frost them however you’d like. I’m not the best at this part but the important thing to me is how they taste! Here’s a peek at the final product:
Now what are you waiting for? Go make some of these! Your sweet tooth will thank you! P.S. If you’re feeling lazy, just make the cookie dough and eat the balls- YUM!! I’m seriously going to make up a batch to keep in the freezer and snack on but don’t tell my kids…or my husband.