Cookie Dough Cupcakes

I have a HUGE SWEET TOOTH! I think it is embedded in my DNA. Really and Truly! Every day I get the urge to splurge in some way or another but every once in a while I really go all out! One of my very favorite places to visit is the Sweet Tooth Fairy. It is a darling and very whimsical bakery shoppe located in Draper, Utah. I know that their are more shops all over Utah. One in Provo, Utah and another in St. George, Utah. My kids and I frequently visit and enjoy ordering their delicious desserts, homemade suckers and especially their cupcakes. My very favorite cupcakes are their Raspberry Cheesecake Cupcakes (only available in June and because it is my birthday month! :D You can also preorder this flavor) and the Vanilla Squared. What can I say? I love desserts and any opportunity I get to go visit the Sweet Tooth Fairy, I do! About a week ago, I came across this gourmet Cookie Dough Cupcake recipe online and I had to try it out. I decided that instead of visiting the Sweet Tooth Fairy, I would become her! I was not disappointed with these delectable cupcakes. The recipe makes about 3 dozen cupcakes (not 2 dozen like the recipe states in the directions, I have changed the yielded amount in this recipe). Needless to say, this sweet tooth fairy floated on over with cupcakes in tow, and took several around to my neighbors so I didn't eat all of them. I received many compliments on these cupcakes and I will be adding this yummy recipe to my collection. This recipe takes a bit of time to make but I promise you won't be disappointed in the results!

Cookie Dough Cupcakes

recipe and picture adapted from kevinandamanda.com

For the 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 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 mins. 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 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, 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 and scraping down the sides of the bowl as needed.

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

Using a 3 tbsp scoop, 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.

Bake at 350 for 16-18 mins.

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!

Makes 36 cupcakes.

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.

I

Ashlee, The Culinary Queen