If you haven’t realized yet, I have an insane sweet tooth. So, when I first started looking around for recipe inspirations everyone was chatting about how delicious cookie dough cupcakes typically are. Well, I was sold on this idea immediately.
I’ve mixed together a couple of foodie recipes for these little delectable desserts, and oh my were they good! From the cookie dough center to the icing with cookie dough in it, it’s almost too much. But for a sweets lover it’s just right.
Cookie Dough Cupcakes:
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
3 tablespoons milk
3/4 cup mini semi-sweet chocolate chips
The cookie batter recipe came courtesy of Love and Olive Oil and I will be thankful for years to come. You’ve got to freeze the cookie dough before you can bake it, so I went ahead and did this step the night before. But they should be frozen after a couple of hours. I made cookies out of the extra dough for a little taste…I’d never had eggless cookies before. Honestly, I couldn’t tell a difference. All I know is that they were fabulous.
Next up, the cupcake batter. For my husband’s sake I went with a vanilla cupcake as to not overload him with chocolate this week.
Vanilla Cupcakes (The Magnolia Bakery Cookbook)
12 regular cupcakes / 350 degree oven
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
Beat butter on high until soft (about 30 seconds). Add sugar and continue beating on medium-high until light and fluffy (3 minutes). Then add eggs one at a time as usual, beating slightly in between.
Sift flour, baking powder, and baking soda in a bowl. Measure milk and vanilla. Add 1/3 of the dry ingredients followed by 1/2 of the milk and so on and so on ending with flour. I added 1/2 a cup of mini semi-sweet chocolate chips to the batter on a whim. A good decision.
Be sure you scrape the sides and bottom of your bowl. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake for 20-22 minutes or until a cake tester comes out clean.
So, for the frosting I stuck with Love and Olive Oil‘s recipe since the cookie dough itself was so good. And this decision certainly paid off.
Cookie Dough Frosting:
3/4 cup (1 1/2 sticks) butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
3/4 cup eggless cookie dough, room temperature
I was inspired by the cookie dough cupcakes and decided to pick up some Oreos to use in a cupcake. I used the same cupcake recipe as above for these cakes with a few moderations to make them their own special cookie creation.
Oreo Cream Cupcakes:
Before baking these cupcakes, place half of an Oreo at the bottom of each cupcake tin. Make sure that there is cream on the cookie.
For the frosting:
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Beat the whipping cream adding sugar and vanilla extract. Once you’ve got a fluffy consistency add in the Oreo cookie crumbs. Ice on the cupcakes and top with an Oreo half.
I recommend making either of these recipes as soon as you can, they were AMAZING!