Cupcakes Made With Cookie Dough
Option without Nuts:
You’re missing out if you’ve never combined chocolate chip cookie dough with vanilla cake. This recipe uses edible cookie dough to stuff (and top!) frosted vanilla cupcakes.
Cookie Dough Cupcakes are a delicious combination of two of our favorite sweets, cookie dough and cupcakes. The cornerstone of these delicious treats is a fluffy, moist cupcake enhanced with a touch of vanilla. The pièce de résistance is the bite-sized pocket of edible chocolate chip cookie dough tucked away in the middle of the cupcake, which is where the magic happens.
The rich, creamy icing that tops the cupcakes—typically vanilla buttercream—perfectly balances the richness of the cookie dough. In addition to providing a lovely final touch, this frosting harmonizes the flavors in every bite.
The whimsical and alluring design of Cookie Dough Cupcakes is what really makes them stand out. They are instantly recognized and tempting because of the cookie dough center and frequently the cookie dough garnish on top. Both kids and adults love these cupcakes because they provide the comforting nostalgia of raw cookie dough in a safer and more pleasurable way.
For birthday celebrations, special occasions, or just anytime you’re seeking something different and decadent, Cookie Dough Cupcakes are ideal. They provide a pleasant dessert experience that fulfills your sweet tooth and makes you smile by combining the finest of both worlds. Savor these sweet sweets as a tasty surprise and a creative take on classic cupcakes.
Preparation Time:
40 minutes of preparation time, including cookie dough preparation time.
Ingredients:
- One cup (240 milliliters) of room temperature soy milk
- One tablespoon (15 ml) of white vinegar, apple cider vinegar, or lemon juice
- 1⅔ cups (190 g) of cake flour, weighed or spooned and leveled
- One cup, or 200 grams, of granulated sugar
- One-half teaspoon baking soda
- One-half teaspoon of baking powder
- Half a teaspoon of salt
- ⅓ cup, or 80 milliliters Canola oil
- 1½ tsp (7 ml) unadulterated vanilla extract
FROSTING:
- A stick (113 g) or ½ cup vegan butter, room temperature
- 250 g or 2 cups powdered sugar
- 1½ teaspoon (7 ml) soy milk or other nondairy milk of
- choice, plus additional as necessary
- 1 teaspoon of real vanilla extract
DOUGH COOKIE:
½ cup of edible cookie dough with chocolate chips.
RESTRICTIONS:
Regarding the Cupcakes:
Set aside fourteen cupcake liners in two cupcake pans and preheat the oven to 350°F (180°C).
Whisk the milk and vinegar together in a medium-sized basin, and then leave it for 10 to 15 minutes, or until it curdles.
Put the cake flour in a big bowl and sift it. Mix the flour with the sugar, baking powder, baking soda, and salt, whisking everything together.
Mix the milk mixture with the vanilla and canola oil. After adding the milk mixture to the flour mixture, stir just until incorporated.
Depending on the amount of batter, add or remove cupcake liners. Pour roughly 3 tablespoons (45 ml) of batter into each cupcake liner. A toothpick put into the center of a cupcake should come out clean or with just crumbs after 16 to 20 minutes of baking. Take out of the oven and place somewhere to cool fully.
Regarding the Frosting:
Beat the butter until light and fluffy in a large bowl or the bowl of a stand mixer with the paddle attachment, scraping down the sides as needed.
Beat in the milk, vanilla, and powdered sugar until creamy and smooth. When necessary, stir in an additional teaspoon of milk at a time until the mixture is thick but smooth.
To Put the Cupcakes Together:
Create a tiny opening in the middle of every cupcake. Put a small amount of cookie dough inside each hole.
Spoon the frosting into a piping bag equipped with your preferred decorating tip or a large drop flower tip. Generously swirl icing over each cupcake.
The leftover cookie dough should be divided into 14 balls, or as many balls as there are cupcakes. Place a ball of cookie dough on top of each cupcake. Savor your mouthwatering Cookie Dough Cupcakes.
