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Thursday, November 21, 2013

Cookie Dough Cupcakes!

Since I haven't updated this blog in an ETERNITY, and some of the posts are way back, I thought I would pull a few to the front again. You know, like the most deliciously amazing ones. Here is one of the best.

Omg. This isn't the first time I have made the delicious cookie dough filled cupcake. It was however, the first time that I decided to make cookie dough truffles and add them to the top as well. So you have the cake with a cookie dough ball stuffed inside, icing, and another cookie dough truffle on top. Heaven. The best part is there are no eggs, so you don't have to worry about getting salmonella and pooping your pants from indulging in the ever so delicious cookie batter! That's a plus!
 I don't know how many calories are in this bad boy, and I don't want to know!

I made the cookie dough filling/truffle balls first because 
you have to let them chill before forming the balls because they are so sticky. Oh and another thing I have learned with this recipe is you can fill the cake pretty high in the liner because they don't get all crazy big.

(makes 24)
- 3 Sticks unsalted butter, room temp
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- 2 2/3 cup flour
- 1 tsp salt
- 1 cup of milk
- 2 tsp vanilla
- 1 cup chocolate chips

- 8 TBL unsalted butter, room temp
- 3/4 cup packed light brown sugar
- 2 1/4 cup flour
- 1 14oz can sweetened condensed milk
- 1 tsp vanilla
- 1/2 cup choc chips
- package of chocolate melts

- 3 sticks unsalted butter
- 3/4 cup packed light brown sugar
- 3 1/2 cup confectioners' sugar
- 1 cup flour
- 3/4 tsp salt
- 3 TBL m765949556               
Filling/truffle directions:
As I stated, I made the dough balls first. Combine butter and sugar and cream until fluffy. Add flour, condensed milk and vanilla. Fold in the chocolate chips.Cover, put in freezer for about 45 minutes.
Roll out the balls..I rolled out 24 and put them in the fridge. With the remainder, I made the truffles. Do do so, just melt the chocolate melts, and dip! Once dipped, I added those to the fridge as well and started working on the cake.

Cupcake directions:
 Preheat over to 350 F. Line cupcake pans. (makes 24). Combine butter and brown sugar about 3 minutes. Mix in eggs, 1 at a time. Scrape sides of bowl as needed.

Combine the dry ingredients in separate bowl. Add to the butter/sugar mix, alternating with the milk, starting with the dry ingredients and ending with the dry ingredients.

Add vanilla, then fold in chocolate chips.

Add batter to the liners and bake for about 18 minutes. (depending on your over anywhere from 18 to 20)

When finished baking, take out and let cool completely. Once cool, cut a cone shape out of each cupcake and fill whole with a cookie dough ball, and then add the top back to the cupcake. They might look a little weird, but you won't be able to tell once the frosting is on, don't worry!!

Mix butter and brown sugar. Add the confectioners' sugar, the the flour. Add the salt, then milk, then vanilla.
cookie dough cupcakes

cookie dough cupcakes with truffle toppers

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