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Chocolate Chip Cookie Dough Cupcakes
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Chocolate Chip Cookie Dough Cupcakes

Adapted from: Annie’s Eats (yield: 24 cupcakes)

Cupcakes:

3 sticks butter, softened

1 ½ cups brown sugar

4 eggs

2 ⅔ cups flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup milk

2 tsp. vanilla extact

1 cup chocolate chips

Filling:

4 tbsp. butter, softened

6 tbsp. brown sugar

1 cup flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini chocolate chips

Frosting:

2 sticks butter, softened

½ cup brown sugar

2 ⅓ cups powdered sugar

⅔ cup flour

½ tsp. salt

2 tbsp. milk

2 tsp. vanilla extract

To make the cupcakes, preheat the oven to 350 degrees. Line 2 muffin tins with paper liners. Using an electric mixer, cream together the butter and sugar. Mix in eggs. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Add the dry ingredients to the bowl, alternating with milk. Blend in vanilla and mix in chocolate chips.

Divide the batter among the cups and bake for 18-20 minutes. Let cool completely.

For the filling, combine the butter and sugar in a mixing bowl and cream until light and fluffy. Beat in the flour, sweetened condensed milk, and vanilla. Stir in the chocolate chips. Cover with plastic wrap and refrigerate for 30 minutes.

For the frosting, beat together the butter and brown sugar until light and fluffy. Mix in the powdered sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and blended.

Fill the cupcakes with cookie dough filling, then frost as desired. Top with mini chocolate chips.

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