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Friday, February 3, 2012

Cookie Dough Cupcakes!

I had these delicious Cookie dough cupcakes for my birthday and they were well worth the effort!
These are Brown sugar cupcakes with eggless cookie dough in the center and I used a  brown sugar cookie dough frosting on top (another recipe calls for regular buttercream frosting with some eggless cookie dough mixed in with it, but I thought the brown sugar frosting sounded better). You may add a chocolate chip cookie on top for decoration if desired and of course I desired! :) They are very sweet which I love. 
If desired you can skip the eggless cookie dough and just add chocolate chips to the cupcake batter. I did this with about 6 of the cupcakes because I ran out of the eggless cookie dough. I didn't try them with just the chocolate chips because I already had two cupcakes! 

Eggless Cookie dough recipe:

1/4 cup butter, softened
1/4 cup brown sugar
2 tsp water
1/2 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/3 cup mini chocolate chips

1. cream the butter and brown sugar in small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips.
2. freeze until ready for use.
 this recipe is from How to Eat a Cupcake

Brown Sugar Cupcakes

3/4 cup unsalted butter, room temp (1-1/2 sticks)
3/4 cup light brown sugar
2 large eggs, room temp
1-1/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup milk
1 tsp vanilla

1. preheat oven to 350
2.beat butter on high until softened, about 30 seconds
3. add sugar. beat on medium high until light and fluffy, about 3 min
4. add eggs one at a time, beat for 30 seconds after each
5. whisk together flour, baking powder, baking soda and salt in a bowl
6. measure our milk and vanilla together.
7. add about a fourth of the flour to the butter/sugar mixture and beat to combine
8. add about one third the milk/vanilla mixture and beat till combined
9. repeat above, alternating between flour and milk and ending with the flour mixture previously prepared frozen eggless cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter. 
11. bake for 15-22 min (depending on your oven) until golden brown. Testing with a toothpick won't work because of the cookie dough center.

this recipe is from Cupcake Bakeshop

Brown Sugar Cookie Dough Frosting (I only made half this recipe and it was sufficient to frosting all the cupcakes)
3 sticks unsalted butter, at room temp
3/4 cup light brown sugar, packed
3-1/2 cups powdered sugar
1 cup all purpose flour
3/4 tsp salt
3 TB milk (more or less for consistency)
2-1/2 tsp vanilla extract
mini chocolate chips for decoration (optional)

1. Cream the butter and brown sugar with a mixer until light and fluffy (about 2 min)
2. add powdered sugar 1 cup at a time and mix on low speed until it's all added.
3. add the flour, salt, milk and vanilla and mix until it is all incorporated. (flour might sound weird for a frosting but remember this frosting is meant to taste like cookie dough)
4.If you have a whisk attachment for your mixer you can use that to whip it up until it is light and fluffy, otherwise just do the best you can with what you have.
5. frost cupcakes and place mini chocolate chips on top.

At this point you can make some chocolate chip cookies to add on top if you desire. I have two favorite recipes for chocolate chip cookies but the one is more complicated than the other as it requires cake flour and bread flour and refrigeration for 24 hours. If you desire to make these just google New York times Chocolate chip cookie and you should be able to find the recipe. It is worth the effort and I highly recommend trying it if you are a cookie lover like myself.
This is my other favorite Chocolate Chip Cookie recipe...I think I like it so much because it calls for a lot more brown sugar than it does white sugar. 

Chocolate Chip Cookie:

2-1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, room temp
1-1/2 cups brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
Chocolate chips

1. Preheat oven to 375
2. put flour, baking soda, and salt into a bowl and stir with a whisk until combined.
3.Using a mixer, beat butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. add the eggs 1 at a time and beat until incorporated. Stir in Vanilla. add the flour mixture using low speed  (do not over mix) Stir in chocolate chips
4. drop by heaping Tablespoons about to inches apart onto prepared baking sheets.
5. Bake until cookies are lightly brown around the edges, about 12-15 min (I do mine about 10 min because my oven is hotter)
6. Let cookies stand for a few minutes before removing to wire rack to cool completely (I never wait till they are completely cooled, they are best warm and gooey!)
This recipe is from