Chocolate Chip Cookie Dough Cupcakes

Chocolate chip cookie dough cupcakes, well that’s quite the mouthful. After getting home from a seemingly long, but interesting day, I decided to back. SHOCKER. I have been planning to make these for a while, but they are kinda time consuming so I have been pushing it off until today, since I didn’t have any homework. People say that my school is really hard, and that we have a lot of work (I go to a private school) but honestly I think public schools have more work then we do.

I think these are a nice change of pace from what I normally bake. While the actual cupcake doesn’t have cookie dough in it, I cut off the tops, and filled them with cookie dough, put it in the icing, and put a ball of cookie dough just for good measure.

For the song of the day I picked Can’t Hold Us by Macklemore. This song is a more recent addition to my music library, which means I haven’t over listened to it… yet. Macklemore has some amazing tracks, I just happened to hear this while I was baking – I listen to music every possible moment of the day – and decided to make it song of the day. I’m trying to get at least one song from every artist I have on my iPod on here.

Can’t Hold Us –  Macklemore



Fluffy Vanilla Cake
 Makes 24 Cupcakes
5 large egg whites
3/4 cup whole milk
2 1/4 teaspoons vanilla extract
2 1/2 cups  flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter , at room temperature and cut into cubes
1.Preheat oven to 350°F,  line with cupcake liners
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Divide the batter in to the cupcake liners
7. Bake 15 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over bake.
Cookie Dough Frosting
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Egg less cookie dough (recipe below)
1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
3. At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!
Egg less Cookie Dough
 1/2 cup butter, softened
 1/2 cup brown sugar, plus 2 tablespoons
 4  teaspoons milk
 1 teaspoon vanilla
1cup flour
1/2teaspoon salt
1. Cream the butter and brown sugar in a small bowl.
3. Add water and vanilla and mix well.
4. Add flour and salt and stir to combine.
5. Store in refrigerator until ready to use.
How To Put It All Together:
1. Bake the cupcakes
2. Put on rack to cool
3. In the meantime make the icing, leaving enough cookie dough out to put in the cupcakes and on top
4. Once the cupcakes cooled cut a small hole in the top and stuff with dough
5. Pipe icing on top
6. Melt chocolate and drizzle on top
7. Add chocolate chips to remaining dough and roll into balls and place on top
All the best,