Monday, August 19, 2013

Cookie Dough Cupcakes

August = Back to School
Yes, that is true.  However, in our house August = Birthdays!
Not only do both of our daughters have a birthday this month, but they are a day apart!  We usually take the weekends before to celebrate each birthday individually because we do them up big and I need a buffer of time in between to recuperate.

But, they have gotten older...

This year they opted for a combined, small gathering with something simple...wings and cupcakes.
I found the most delicious cupcakes!!!

These aren't just any old cupcakes.  They are chocolate chip cookie dough cupcakes! On the inside of these babies is a surprise; cookie dough!  The cookie dough is frozen so that it won't melt while the cupcake bakes and it is made without eggs, so you can eat it raw!  Cookie dough buttercream icing finishes those cupcakes off.  Just add a candle for the birthday celebration!
Here is the recipe I used from
She is one of my favorite bloggers and I even got to take a workshop she presented at the Blogher conference.  She takes the most amazing photos!!!  I took lots of notes, but still have a long way to go in that department.  Anyway, here is the recipe she shared.

Chocolate Chip Cookie Dough Cupcakes
with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
1 tablespoon 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 tablespoons milk
1 tsp. vanilla extract

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 tablespoon 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 tablespoon 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 24 cupcakes.
Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.

 The recipe is a little labor intensive, but so worth it in the end!!!
The girls and I had an awesome time baking these together and eating the fruits of our labor later while celebrating their birthdays.

Celebrate the little things that make life sweet!



  1. Back to school gets a big boo in our house, but these fun cupcakes just make our frowns turn upside-down.

  2. No frowns for the first day of school! Smiles only!