Wednesday, September 28, 2011

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

Hi there all my Connor friends!  Once again, I have been slacking on my blog. I know I know! I don't know why I do it. It's not that I'm not baking, it's just once I bake, I have no time to sit and type it all out. It's a sad state of affairs. Don't worry though, I'm back, and hopefully I will have a lot to blog about. First let's start with these little bites of heaven. I saw this recipe a few months back on  Kevin and Amanda's site. She is... I want to say awesome. Is there a word better than Awesome? Whatever that word is, she is it.  I saw these cupcakes awhile back, but was terrified of the ingredients. It's not that there are a lot, it's that, there is a lot of butter. We recently went on a healthy eating kick, and we lost weight. So, if we are going to eat something with a bucket a butter, now was a good time. We deserve it, right?
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

Let's start!

Cookie Dough Recipe:
 Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
 Beat in milk and vanilla until incorporated and smooth.
 Beat in the flour and salt until just combined.
 Stir in the chocolate chips.
 Your dough should look like this.
 Using a 1.5 tbsp scoop, shape the dough into balls or tubes. The directions say to freeze on a parchment lined baking sheet overnight. I didn't have that time, so I froze it for about three hours. They were fine.

  Cupcake Recipe:
 Preheat the oven to 350° F. Line two cupcake pans with paper liners. I was able to make 30 cupcakes out of it, so depending on how much you fill them, you may get more.  
 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.
Side note: As I was filling my cupcakes, I stopped. "Wait, these dough balls don't have any eggs in them, sweeett!" That's right, eat away. I will also mention that I had 30 cupcakes, and about 50 dough balls. I brought the cupcakes and dough balls to work, no one had a problem eating either of them!

  Bake at 350 for 16-18 minutes. When they come out, they are like cupcakes with cookies baked in. It's a nice little surprise when you bite into it!
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.
 Here is your finished cupcake. I didn't have a lot of time to decorate them as pretty as Amanda did, but my co-workers didn't complain. Enjoy them! They are yummy!
Courtesy of Kevin and Amanda.

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