Creative Guest Chef: Chocolate Chip Cookie Dough Cupcakes By TidyMom

Hello U Create readers!!! I'm Cheryl, aka TidyMom! When I am not baking, crafting or running around with my camera you can find me over in my little corner of the universe at TidyMom.net

I was beyond flattered when Tyra asked me to be a creative Guest Chef on UCreate Foods! I love all of the UCreate sites.....so much inspiration and creativity all in one fabulous place!!

Cupcakes are always a BIG hit around our house! So it was no surprise when I asked my oldest daughter what kind of dessert she wanted for her 23rd birthday..........she said "CUPCAKES".

She's a HUGE fan of cookie dough, so I knew exactly what cupcakes to bake for her special day.........and let me tell you, these cupcakes DID NOT FAIL!

They were so good..........I wouldn't even call them cupcakes, it's not a big enough title..........maybe something like "Incredible Mind Blowing Dessert"........yeah, I think that's MUCH better. Because these are nothing like you've ever had before! If you or someone you know is a cookie dough lover, YOU MUST make these!

I know!!!!.........Gorgeous to look at aren't they?! Just imagine how they TASTE!

how about the recipe then...........here we go.........

Chocolate Chip Cookie Dough Cupcakes

(printable recipe)

For the cupcakes:

• 3 sticks unsalted butter, at room temperature

• 1½ cups light brown sugar, packed

• 4 large eggs

• 2 2/3 cups all-purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• ¼ tsp. salt

• 1 cup milk

• 2 tsp. vanilla extract

• 1 cup chocolate chips (semisweet or bittersweet)

To make the cupcakes

1. preheat the oven to 350° F.
2. Line two cupcake pans with paper liners (24 total).
   
   
   
3. Using the paddle attachment on your 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 as needed.
4. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
5. 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.
6. Blend in the vanilla.
7. Fold in the chocolate chips with a spatula.
8. 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.

While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough filling:

• 4 tbsp. unsalted butter, at room temperature

• 6 tbsp. light brown sugar, packed

• 1 cup plus 2 tbsp. all-purpose flour

• 7 oz. sweetened condensed milk

• ½ tsp. vanilla extract

• ¼ cup mini semisweet chocolate chips

To Make the Filling

1. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
3. Stir in the chocolate chips.
4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

For the frosting:

• 3 sticks unsalted butter, at room temperature

• ¾ cup light brown sugar, packed

• 3½ cups confectioners’ sugar

• 1 cup all-purpose flour

• ¾ tsp. salt

• 3 tbsp. milk

• 2½ tsp. vanilla extract

Directions to make icing

1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
2. Mix in the confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.

Come to mama..........

recipe source: Annie's Eats

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