Think back to childhood, what memories come to mind. Perhaps rainy days and baking with mom, or rushing off of the school bus into the kitchen where the heavenly aroma of chocolate chip cookies wafts through the air.
With those childhood memories we decided to make chocolate chip cookie dough cupcakes! These delightful chocolate chip cupcakes, have a chocolate chip cookie dough filling, topped with a brown sugar "cookie" butter cream.
The secret to these cupcakes is to make an egg less cookie dough batter, this way the delicious filling can be served raw! You can either make your own, or purchase one from the grocery store.
We made a vanilla cupcake, using brown sugar and mixed mini chocolate chips into the batter.
Creaming together the butter and brown sugar.
When creaming together your ingredients keep going until your butter-sugar mixture is light and fluffy.
Adding the eggs...
When making light, fluffy, delicious cupcake, slowly mix in your flour. Alternate flour additions with wet ingredients.
Remember to mix only until your flour is incorporated. Over mixing causes the formation of gluten, the resulting cake will be tougher and rise as well
Make sure your cupcakes are completely cooled. Cut out a triangular wedge and insert a rolled ball of your cookie dough.
Frost and Decorate!
Enjoy and keep on cupcaking!
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