Description
Delightful cupcakes filled with creamy edible cookie dough, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips
- 1 cup edible cookie dough (store-bought or homemade)
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar
- 1 tablespoon milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix the flour, baking powder, and salt together.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the chocolate chips.
- Fill the cupcake liners with the batter and bake for 18-20 minutes. Let cool completely.
- Once cooled, make the frosting by beating together the softened butter and brown sugar until well combined. Gradually mix in the powdered sugar and milk until smooth.
- Scoop out a small portion of each cupcake to create a well and fill it with a generous scoop of edible cookie dough.
- Frost the cupcakes with the brown sugar buttercream and top each one with more edible cookie dough.
- Enjoy your delightful creation!
Notes
Room temperature ingredients ensure a smoother batter. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg