Description
Delicious cupcakes filled with edible cookie dough and topped with brown sugar buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup chocolate chips
- 1 cup edible cookie dough
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar
- 1 tablespoon milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix the flour, baking powder, and salt together until well combined.
- Cream the butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Fold in the chocolate chips gently.
- Fill the cupcake liners with the batter, about 2/3 full, and bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- Make the frosting by beating together the softened butter and brown sugar until well combined. Gradually mix in the powdered sugar and milk until smooth.
- Scoop out a small portion of each cupcake to create a well and fill it with a scoop of edible cookie dough.
- Frost the cupcakes with the brown sugar buttercream and top each one with more cookie dough.
- Enjoy your delightful creation with a big smile!
Notes
Customize with cocoa powder, nuts, or seasonal spices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg