Best Chocolate Cupcakes With Cookie Dough Frosting Recipes

CHOCOLATE CHIP CUPCAKES WITH COOKIE DOUGH FROSTING

Steps:

• Preheat oven to 350°. Prepare muffin/cupcake tins with cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and brown sugar until creamy and well blended, about 3 to 4 minutes.
• Slowly add the eggs, one at a time, to the butter sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula as needed.
• Add in the vanilla, and mix on low or medium-low for about 30 seconds.
• With the mixer on low speed, alternate adding the dry ingredients and milk. First, add half of the dry ingredients to the wet ingredients. Then slowly pour in half of the milk. Add in the remaining half of the dry ingredients, then slowly add the remaining milk, and continue mixing just until all ingredients are well-incorporated.
• Using a spatula, gently fold in the chocolate chips.
• Divide the batter evenly between 15 cupcake liners.
• Bake for 17-20 minutes at 350°F, until a toothpick inserted in the center comes out almost clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• In a stand mixer with the paddle attachment or in a large bowl using a hand mixer, beat the butter and brown sugar on medium-high speed until smooth, creamy and fluffy. This takes about 3 to 4 minutes.
• Add in the powdered sugar one cup at a time, and then the flour and salt.
• Pour in the milk and vanilla extract until smooth and combined.
• Spoon the frosting into a pastry bag fitted with a star tip.
• Decorate your cupcakes with the cookie dough frosting, then sprinkle with mini chocolate chips.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Preheat the oven to 350° F.
• Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
• Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
• Blend in the vanilla.
• Fold in the chocolate chips with a spatula.
• Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
• Add flour, sweetened condensed milk and vanilla and beat until smooth.
• Stir in the chocolate chips.
• Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).
• After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.
• Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
• Mix in the powdered sugar until smooth.
• Beat in the flour and salt.
• Mix in the milk and vanilla extract until smooth and combined.