Cookie Dough Cupcakes
I have been in a bit of a blogging slump lately. I had a few baked good duds last week and since then, I haven’t had motivation to cook, bake, or blog. It is something that happens to me every few months and it’s one of those things that you really can’t force. But if there’s one thing I know, cupcakes can bring just about anyone out of a funk.
These are amazing. They are a brown sugar cake that’s filled with “cookie dough” (don’t try to bake it) and then topped with brown sugar buttercream. I had worried that the cookie dough part wouldn’t be obvious, that it would just be a sweet cake stuffed with an even sweeter filling but on his first bite my husband said, “This tastes like a cookie!”
adapted from Annie's Eats
Ingredients
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoon vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup plus 2 tablespoons all-purpose flour
7 ounce sweetened condensed milk
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners sugar
¾ teaspoon salt
3 tablespoons milk
2½ teaspoons vanilla extract
For decoration:
Mini chocolate chips
Instructions
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