“Me want cookie!” - Chocolate Chip Cookie Dough Cupcakes

 The other day I got an e-mail from a co-work with the subject line "HELP!!". Very intrigued I opened the email and it was a request to make cupcakes for one of her friend's birthday's. I felt honored that she would reach out to me, but I also felt pressured that I had to make birthday cupcakes for someone I had never met. I knew that I had to make something creative, tasty, and birthday worthy.

I know that for my birthday I always like cookie cakes. There is just something about a giant cookie that will put a smile on anybody face. So I went on a quest to find cookie cupcakes, and i stumbled across Beantown Baker's cookie dough cupcakes.   I read her post and I knew this was what i wanted to make.A cupcake with cookie dough inside, who wouldn't want that for their birthday?!?

So I went to the store, gathered all the ingredients and went to work. The process was easy. Make the cookie dough, roll into balls and freeze for an hour.

 Then when the cookie dough was soild, mix the ingredients for the batter, put into cupcake liners, and top with cookie dough. It was that easy.

Once they were done, I mixed up the icing, decorated them and top with the left over chocolate chips! They looked perfect.

The recipe made 24 cupcakes, and since the box I got to carry the cupcakes only held 20 cupcakes, I had a few left over to share!

These cookie dough cupcakes would make any cookie enthusiast very happy, even the cookie monster.

Chocolate Cookie Dough Cupcakes

Adapted from: Beantown Baker

Makes 24 cupcakes.

Ingredients:

For the eggless 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 brown sugar buttercream 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

Directions:

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 minutes.

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 cookie scoop, shape the dough into 1 in balls. Freeze on a parchment lined baking sheet for at least one hour

To make the cupcakes:

Preheat the oven to 350° F and line two cupcake pans with paper liners.

In a large bowl 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.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Wisk 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.

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, do not press down (cookie dough will fall to the bottom during baking)

Bake at 350 for 16-18 minutes.

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!

Red Velvet Whiskey Cupcakes!

 

There is no better cupcake in this world than red velvet cupcakes. They have a very elegant flavor and I have never come across one I did not enjoy. Actually let’s be honest here, I don’t think I have ever came across any cupcake flavor that I didn’t enjoy. But that’s not the point of this story. The point is Red Velvet cupcakes are amazing! Don’t you agree?

But what if you could make one better? Is there such thing as a better red velvet cupcake? What if you could make it with whiskey? Yumm….. Whiskey and Red Velvet cupcakes, now you are talking!

I found this recipe in my Boozy Baker cook book my friend gave me for Christmas. (She knows me so well!) I made a few adjustments and am sharing the recipe with you!

 

Gather all your ingredients

 

In two separate bowls combine your  flour, cornstarch, cocoa powder, baking soda, and salt. In the other combine your milk, whiskey, vanilla, vinegar and food coloring.

 In a large mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.

Divide the batter between the prepared baking cups and bake for 15 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Make the icing by creaming the butter, shortening, cream cheese and vanilla extract. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. Add whiskey.

Decorate cupcakes and enjoy!

 Whiskey Red Velvet Cupcakes

Adapted from the Boozy Baker, Makes 24 Cupcakes

Cupcakes

2 - 5/8 cups cake flour

6 tablespoons cornstarch

4 tablespoons cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup milk

1/4 cup whiskey

1 teaspoon pure vanilla extract

1 tablespoon and 1 teaspoon white vinegar

1/2 (.5-ounce) bottle red food coloring

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

3 large eggs

Icing

1 stick butter, softened

1/4 cup solid vegetable shortening

8oz cream cheese, softened

1/2 tablespoon clear vanilla extract

1.75 pounds sifted confectioner’s sugar

1/2 teaspoon salt

3 tablespoons whiskey

Directions:

1. Preheat oven to 350 F. Fill cupcake pan with cupcake liners

2. In a medium size bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt. Set Aside.

3. In a separate bowl or large measuring cup, mix together milk, whiskey, vanilla, vinegar and food coloring.

4. In a large mixing bowl, beat the butter and sugar for 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.

5. Divide the batter between the prepared baking cups and bake for 15 to 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

6. Let cool completely.

7. To make the icing: Cream butter, shortening, cream cheese and vanilla extract. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy.

8. Once mixed add approximately 3 tablespoons whiskey for flavoring. You can add more or less whiskey for your desired flavoring.

9. Decorate cupcakes and enjoy!