This little tidbit of information stayed true all through my life until I got pregnant with my tiny little sugar lover. Once I was past the all day morning sickness phase of pregnancy with Ella, I could not pass a cupcake. Like, COULD NOT. Things have gotten better since then and I can occasionally pass up dessert. One thing I would never ever EVER even think of passing up is cookie dough. Cookie dough could very well top the list of Sara's Weaknesses. It's so delicious. SO delicious. Imagine my excitement when I came across a recipe for cupcakes stuffed with cookie dough! It was like heavens opened up, shined it's beautiful light right down on me and I was blessed with the most magical cupcake in all the land.
It's frosting is full of brown sugar sweetness. (and lots of butter, but whatevs) It's center is a delicious ball of cookie dough and it's super easy to make thanks to Betty Crocker's cake mix!
Give your cookie dough time to freeze in the freezer so you're sure to have that delicious, gooey cookie dough center, but other than that these are pretty quick and easy to whip up and everyone loves them! (Of course they do. Cookie dough. Duh.)
Cookie Dough Stuffed Cupcakes
First step, cookie dough balls!
*one stick of butter
*1/4 cup sugar
*1/2 cup brown sugar, packed
*2.5 Tbls milk
*one teas vanilla
*1/8 teas salt
*1/5 cups flour
*3/4 cups mini semi sweet chocolate chips
Prepare cookie dough balls by beating together butter, sugars, milk, vanilla and salt until creamy. Add in flour and beat until well mixed. Stir in chocolate chips. The cookie dough will be a crumbly consistency. Just use your hands to form a big ball of dough and then roll about a tablespoon of dough into balls, place on a cookie sheet and freeze at least 8 hours so they're completely solid. DO NOT skip this step or the cookie dough will bake along with the cupcakes and won't have the same effect.
Second step, cupcake batter!
*15.25 oz pkg of yellow cake mix (I use Betty Crocker)
*3 eggs
*one cup water
*1/2 cup oil
Prepare batter by mixing cake mix, oil, eggs and water together. Line 18 cupcake tins with paper liners and fill about 2/3 full with batter. Place a frozen cookie dough ball in the center of each cupcake on top of the batter. Bake in preheated oven at 350 for 21 minutes. Remove and let cool completely.
Third step, brown sugar frosting!
*three sticks of room temp butter
*3/4 cup light brown sugar, packed
*2 Tbls milk
*one teas vanilla
*1/4 teas salt
*3 1/4 cups powdered sugar
Beat together butter, sugar, salt, milk & vanilla. Slowly add in powdered sugar, scraping down the sides halfway through. Pipe frosting on completely cooled cupcakes and sprinkle with more mini chocolate chips.
Store cupcakes in fridge.
These are so amazing. My whole family loves them. I hope you and yours enjoy them as much as we do!
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