I made these cuppycakes as a theme post on a baking community. They turned out yummy, but I think I can tweak them and make even better ones next time.
For this recipe, I had to prepare some cookie dough balls in advance. I bought a roll of pre-made cookie dough, divided 8 oz of it into 12 balls, and stuck them in the freezer for a couple hours. Next time, I will probably make my own dough from scratch because I have gotten to the point where using pre-made anything in baking makes me feel bad.
I used this recipe that I found on Lovin' From the Oven for the cupcakes. She says she found it at Cupcake Bakeshop, but I wasn't able to find the original post there.
Brown Sugar Cupcakes
3/4 cup (1-1/2 sticks) butter, room temperature
3/4 cup light brown sugar (I packed mine)
2 large eggs, room temperature
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
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
For the frosting, I adapted a chocolate frosting recommended on The Cupcake Review. Then I made the eggless cookie dough recommended by both of these two blogs and (stupidly) tried to mix it in with my Kitchenaid mixer. What I got was a VERY delicious chocolate mousselike frosting that was completely not obvious it contained cookie dough.
Cookie Doh! (I guess next time I need to just stir the chunks in myself. It was late at night and I blame that for my stupidity. I spent all day packing and appliance shopping.)
2 sticks butter, softened
1 cup unsweetened cocoa powder
6 cups confectioner's sugar
1/2 cup milk
2 tsp vanilla
Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.
And here's the eggless cookie dough recipe...
Eggless Cookie Dough - from How To Eat A Cupcake
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
- Store in refrigerator until ready to use.
I personally thought that the eggless cookie dough tasted a little weird, but it was fine once it was mxed into the frosting. If I do this again, I might try another recipe.
A cuppycake in all its glory!
The inside of the cuppycakes. I think they need more cookie dough next time.