Easy Cookie Dough Cupcakes Recipe
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Description
If you're a fan of cookies and cupcakes, then this easy cookie dough cupcakes recipe is perfect for you. This recipe combines two of the best desserts, creating a delicious treat that will leave your taste buds wanting more. The cupcake itself is moist and flavorful, while the cookie dough on top adds a deliciously sweet and crunchy texture.Prep Time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 20 minutes.Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup mini chocolate chips
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Mixer
- Spatula
- Piping bag and tip
- Cookie scoop
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Then, add in the vanilla extract.
- Slowly add the dry ingredients to the wet mixture, alternating with the milk. Mix until well combined.
- Stir in the mini chocolate chips.
- Scoop the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes are baking, make the cookie dough. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the milk and vanilla extract, mixing until well combined.
- Slowly add the flour and salt, mixing until just combined.
- Stir in the mini chocolate chips.
- Form the cookie dough into small balls and flatten them slightly with your hands.
- Once the cupcakes are done baking, remove them from the oven and let them cool completely.
- Once the cupcakes are cooled, use a piping bag and tip to pipe the cookie dough onto the top of each cupcake.
- Garnish with additional mini chocolate chips if desired.
Notes
- Store the cupcakes in an airtight container in the fridge for up to 3 days.
- You can use any type of chocolate chips you prefer, such as dark chocolate, milk chocolate, or white chocolate.
- If you don't have a piping bag and tip, you can also use a spoon to scoop the cookie dough onto the cupcakes.
Nutrition Info
- Serving Size: 1 cupcake
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 65mg
- Sodium: 190mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 3g
Recipes FAQ
Can I make the cupcakes ahead of time?
Yes, you can make the cupcakes ahead of time and store them in an airtight container in the fridge for up to 3 days.Can I freeze the cupcakes?
Yes, you can freeze the cupcakes in an airtight container for up to 2 months. Thaw them in the fridge before serving.Can I use a different type of chocolate chips?
Yes, you can use any type of chocolate chips you prefer, such as dark chocolate, milk chocolate, or white chocolate.Recipe Tips
- Make sure your butter is room temperature before starting the recipe, as it will cream together more easily.
- Don't overmix the batter, as this can lead to dense and tough cupcakes.
- Use a cookie scoop to make sure your cupcakes are all the same size.
- Let the cupcakes cool completely before adding the cookie dough on top, as it will melt if the cupcakes are still warm.
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