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
1 box of yellow cake mix
2 sticks of butter
3/4 cup light brown sugar, packed
4 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract
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.