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COOKIE DOUGH CUPCAKES

5 from 1 vote
Author: Lindsay Nathanson

Ingredients
  

COOKIE DOUGH

  • 2 cups flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mini chocolate chips

BUTTERCREAM

  • 2 cups unsalted butter, room temperature
  • 4 oz. cream cheese, softened
  • 2 lbs. powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 1/2 Tablespoons Milk
  • Pink food coloring
  • 1/2 cup sprinkles for decorating

CUPCAKES

  • 2 eggs + 1 egg white
  • 1 cup whole milk
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup sprinkles
How to Make Your Own Cupcakes with Cookie Dough
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Instructions
 

For the cookie dough:

  • In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
  • Add vanilla extract.
  • Add flour and salt. Mix until combined.
  • Stir in mini chocolate chips and sprinkles.
  • Make thirty cookie dough balls (about 15 grams each) and put in the freezer for at least 3 hours. Use the remaining dough to make another thirty balls and set aside.

For the cupcakes:

  • Preheat oven to 350 degrees. Line cupcake pan with cupcake liners and spray each one with non-stick cooking spray.
  • In a medium bowl combine eggs, egg white and the vanilla. Set aside.
  • In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
  • Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  • Scrape down the sides of the bowl and add egg white mixture in 2 separate batches. Beat on medium speed until it is just combined.
  • Stir in sprinkles.
  • Using a medium ice cream scoop, scoop batter into cupcake liners.
  • Place frozen ball of cookie dough in the center of the cupcake.
  • Bake for 18-20 minutes, or until wooden toothpick comes out clean.
  • Place on a cooling rack to cool.

For the buttercream:

  • In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
  • Slowly add powdered sugar. Mix until combined and fluffy.
  • Add vanilla, milk and a few drops of food coloring. Mix until combined.

Assembly

  • Put buttercream in a piping bag fitted with a large star tip.
  • Pipe buttercream in a swirl on top of the cupcake.
  • Add sprinkles and cookie dough ball on top.

Notes

*Makes about 20 cupcakes