Today is Jeff’s champagne birthday so I made him a chocolate cupcake (made with our cupcake mix of course) stuffed with cookie dough and a cookie dough icing. It’s just a slightly more grown up way to eat cookie dough.
Cookie Dough Cupcakes
BCF Chocolate Cupcake Mix (1/2 cup milk, 1/4 cup oil, 1 egg, 1/2 cup boiling water)
½ cup butter
¼ cup sugar
½ cup brown sugar
3 tbsp milk or cream
1 tsp vanilla
1 1/3 cup Partially Sifted Flour
2/3 cup mini chocolate chips
Beat butter, sugars, milk and vanilla together until fluffy. Add in the flour and mix well. Finally, add the chocolate chips. Roll the dough into about 18 balls and FREEZE them. You want them to thaw in the cupcakes, not cook.
Prepare the BCF Chocolate Cupcake Mix as directed except spread the batter into 18 cups rather than 12. Add a frozen cookie dough ball into each cup and bake for 15 minutes at 350°F.
Cookie Dough Frosting
¾ cup butter
1/3 cup brown sugar
½ cup Partially Sifted Flour
1 tsp vanilla
1 tbsp milk or cream
2 cups icing sugar
mini chocolate chips to decorate
Beat the butter until fluffy. Add in the brown sugar, flour, vanilla and milk and beat well. Slowly add in the icing sugar until you get the consistency you want. After icing your cooled cupcakes, sprinkle with some mini chocolate chips.