Cookie Dough Box Cupcakes Recipe By Tasty Food

COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the frosting onto each cupcake, then top with chocolate chips.
• Enjoy!

COOKIE DOUGH CUPCAKES RECIPE

Steps:

• Preheat the oven to 350 F.
• To make the cookie dough filling, mix together 5 tablespoons softened butter, ¼ cup white sugar, ¼ cup brown sugar, and ½ cup flour in a mixing bowl. Mix in the chocolate chips. Use your hands to form the crumbly mixture into a large ball. Place the cookie dough in the fridge while preparing the cupcake batter.
• In a large mixing bowl, add ¼ cup white sugar, ¾ cup brown sugar, 1 cup flour, baking powder, baking soda, and salt. Mix to combine.
• Mix in the eggs one at a time. Mix in the oil, vanilla extract, and ½ cup milk.
• Prepare a cupcake pan with paper liners. Scoop the batter into the cupcake pan and fill each well about halfway full.
• Break off small pieces of cookie dough and roll them into balls. Dip the bottom of each ball in a bit of flour before placing in each cupcake well.
• Bake the cupcakes for 18 minutes until the tops are set. Once baked, remove from the oven and set aside to completely cool.
• To make the frosting, add the ½ cup softened butter into a mixing bowl. Cream the butter and add 2 tablespoons brown sugar and 2 cups of powdered sugar. Mix, then add in 2 tablespoons milk, and mix again.
• Gradually mix in the remaining powdered sugar until the frosting forms. Turn the speed up on the mixer to mix until fluffy.
• Frost the cupcakes and decorate with additional mini chocolate chips or leftover cookie dough.

COOKIE DOUGH CUPCAKES

Steps:

• Preheat oven to 400°F.
• Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
• Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
• Bake at 400F for 15-20 minutes.
• While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
• Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
• Add in chocolate chips to the remaining batter and set aside.
• In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
• When cupcakes are cooled, use a paring knife to cut a hole in the top.
• Frost cupcakes with cookie-dough icing.
• Roll cookie dough into little balls and plop them in the centre of the cupcakes.
• Serve and enjoy!

TOLL HOUSE COOKIE CHOCOLATE CHIP CUPCAKES

Steps:

• Set oven to 350 degrees.
• Prepare 8 muffin tins with paper liners.
• For the batter, cream butter, white sugar, brown sugar and vanilla (about 3 minutes).
• Beat in egg; mix well.
• In a small bowl, mix together flour, baking soda and salt.
• Add/fold into creamed ingredients.
• Divide the mixture equally into the paper-lined muffin tins.
• For topping: blend brown sugar, egg, vanilla, salt, chocolate chips and pecans.
• Spoon equally over the batter in muffin tins.
• Bake for 18-20 minutes until puffy (they may rise, then fall when baking).
• Cool or chill before serving.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING

Steps:

• In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes. , Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.

COOKIE CUPCAKES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.