Sprinkled With Love: Chocolate Chip Cookie Dough Cupcake

If you checked out my last post, you know that I recently held a cupcake party. This week I will be sharing three amazing recipes that I tried for the first time for this party. My inspiration for the party was a post on Kevin & Amanda so it only seemed right to try a few of her cupcakes too. I only recently found this amazing blog, so I hadn't tried any of her cupcake recipes yet. I chose the S'More cupcake from her party, and the Chocolate Chip Cookie Dough Cupcake that is one of her most popular posts...and now I know why! The third cupcake I found on Baked Perfection while searching for something I thought would go good with a Vanilla Buttercream from DC Cupcakes.

These might just be my new favourite cupcake. When I took my first bite, I literally stopped and said "Wow." I was all by myself and all I wanted to do was tell someone how amazing they were. My husband has since had the same reaction. He usually tries to stay away from my baking in order to be 'healthy,' but he will be eating these until they are gone, and his reaction is priceless every time. Trust me that they are just THAT GOOD! Mmmmm!

Chocolate Chip Cookie Dough Cupcake with Cookie Dough Buttercream Frosting

Source: Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats, via Kevin & Amanda.

For the cookie dough:

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Add the flour and salt and beat until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight. (Hint: maybe use 1 tbsp in order for the cupcake to fully cover the dough. See photo/explanation below).

For the cupcakes:

3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

Preheat the oven to 350° F. Line your cupcake pans, approximately 24. Combine the butter and brown sugar, beating on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the butter and sugar mixture on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

This is how mine turned out. They are supposed to cover the cookie dough completely, so next time I think I will make my cookie dough balls a little smaller. However, once you add the frosting on top they look great and the taste is amazing! Are you getting sick of hearing that yet? Just bake them already and let me know what you think!

For the frosting:

3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!