Chocolate Chip Cookie Dough Cupcakes Recipe

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes Recipe

This Chocolate Chip Cookie Dough Cupcakes is perfect for chocolate Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Cookie Cups
  • 3/4 cup 170g unsalted butter, softened to room temperature
  • 3/4 cup 150g packed light brown sugar (or dark brown)
  • 1/4 cup 50g granulated sugar
  • 1 large egg at room temperature preferred
  • 2 teaspoon vanilla extract
  • 2 cups 250g all-purpose flour (measured correctly)
  • 2 teaspoons cornstarch aka cornflour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cup 225g semi-sweet chocolate chips
Cookie Dough Frosting
  • 3/4 cup 170g unsalted butter, softened to room temperature
  • 1 cup + 1 Tablespoon 215g packed light brown sugar (or dark brown)
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups 160g all-purpose flour (measured correctly)
  • 3/4 teaspoon salt
  • 6 Tablespoons 95ml milk (I used vanilla almond milk, but soy or regular would be fine)
  • 1 and 1/2 cups 270g mini chocolate chips
  1. Preheat oven to 350F degrees. Line two 12 count muffin pan with liners. Set aside.
  2. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
  3. Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.
  4. Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.
  5. Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.

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