I have been utterly consumed by Pride and Prejudice this week,
but more to the point...
the fiancé and I dash over to the mall yesterday after work to
pick up something quick that I have been running desperately low on...
...out-of-the-blue he leans in close to tell me that, although he is quite hungry and doesn't by any means wish to prolong our shopping exploits, he would feel rather guilty not to mention that the new Anthropologie store I have been anxiously awaiting the November opening of (thanks for the misinformation WHN) seems to be prematurely resplendant in all of its open for business glory!
And get this...while floating over shoulder, as any better half would do for the one he loves in an all too uncomfortable so girly you can taste the glitz retail establishment, he waves this bit of lovely in my general direction and says, "I bet you wish you had this copy instead." Allow me to illustrate--the book I was carrying with me at the time vs. the book I was coveting in that moment:
and try to fill mine with warm and inspiring items.
Today, I want to share this recipe for Cookie Dough Cupcakes.
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting
For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. 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.
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter.
Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 degrees for 18 mins.
You may want to use Jumbo cupcake liners for this recipe. With standard liners, I had a generous amount of leftover batter. Also, the cupcake portion did not rise enough to cover the sizeable cookie dough center. Fine by me, the more cookie dough the merrier! I was even left with a slightly pitted cupcake, which allowed the frosting to recede into the middle. If you ask me, this only enhanced the presentation.
Remove your cupcakes from the oven. Jump up and down a bit because they are culinary perfection.
When you are finished taking in the pleasant aroma, use a mini baking spatula to free your cupcakes from the pan. Allow to cool completely (overnight if desired) on a wire baking rack.
In the interest of conservation, I made some minis with my leftover batter! Aren't they adorable?
To make the frosting, 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!