Wednesday, September 21, 2011

In the Kitsch: Cookie Dough Cupcakes

Kitschy Kitchen

2. today i will be happier than a bird with a french fry
Studio Mela (dazeychic) via

3. Russian Doll Measuring Cup Set | PLASTICLAND
$15 -

5. M-SPOONS - Matryoshka Measuring Spoons
$6.99 -

7. 2-Piece Mini Cupcake Spatula-Spoon Set
$7.95 -

 I love spending time in the kitchen,
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?

Mama cupcakes and baby cuppycakes.

Inside Out Bowl: Anthropologie

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!

Makes 24 cupcakes.


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