Cookie Dough Cupcakes

So I have been meaning to make these yummy looking cupcakes for some time, but have been pushing them off to make other things. However, this week I had time to make them, because they are a bit more labor intensive than other cupcakes (but worth it). My fiance isn't too much of a cookie dough person, but he said they were good and when I took them too school, they seemed to be a big hit. I would try them, but they do not have enough chocolate for me ;)

One of my friends at school is a cookie dough fan, so I told her I would make them for her; I think she really liked it. I do have to say that these cupcakes are MESSY to make, as are most of my recipes, but I found this one a bit difficult as well. The frosting just gave me the worst time. Luckily I have some left over eggless-cookie dough to cheer me up :)

I had mini-chocolate chips mixed into the cookie dough buttercream-
but it is a bit hard to make out

I made mine a bit differently in that I did not bake the cookie dough with the cupcake but used a cupcake corer to fill the cupcake with a cookie dough ball.  

  

COOKIE DOUGH CUPCAKES

Adapted from Amanda and Kevin

INGREDIENTS

Preheat Oven for 350F degrees

CUPCAKE
1 box of yellow cake mix

COOKIE DOUGH
2 sticks of butter

3/4 c. sugar

3/4 c. brown sugar (I used light)

4 tbsp. milk

1 tbsp. vanilla

2 1/2 c. all purpose flour

1/4 tsp. salt

1 c. mini-chocolate chips

BUTTERCREAM

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

DIRECTIONS

Bake the cupcakes according to package. I use an ice cream scoop to have each cupcake be about the same size (make sure each cup is filled no more than 3/4 of the way full).Let cook for several hours or overnight. Once cooled, use cupcake corer to make hole in the center for the cookie dough balls.

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt 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 (I did not freeze them, because I did not cook them into the cupcake, I wanted to place non-baked, soft cookie dough straight into the cupcake. Though it would be easier to work with if its frozen).

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.

I just added the mini-chocolate chips to my frosting, but its much easier to pipe if you just sprinkle...word to the wise. Next time I make them, Im just going to sprinkle chocolate chips becuase they are a nightmare to pipe out!

Enjoy,
Chika