*Disclosure: I did not receive products from sponsors for this post. However, have received
products from Imperial Sugar in the past & used their products for today’s
post. All thoughts and opinions are my
own.
You guys.
I am so excited to share today’s #Choctoberfest recipe! It’s been in the works for a while – and Instagram
has been getting sneak peeks as I tweaked the recipe to get it just right! Because if one is going to make Chocolate
Chip Cookie Dough Cupcakes, they have to
be just right!
Before I get further into the cupcakes, let’s talk Imperial
Sugar – our #Choctoberfest Gold sponsor.
Imperial Sugar makes all sorts of amazing sugar products (I used their
white sugar, brown sugar, and powdered sugar in the recipe below).
Imperial Sugar is celebrating their 175th year of
producing non-GMO pure cane sugar this year!
Follow Imperial Sugar on social media!
And don’t forget to enter the amazing giveaway here!
So let’s get back to those cupcakes shall we?
The first time I made these, I was worried about overflow, so
I made little tiny cookie dough balls.
Too small, in fact. The cupcakes
were delicious, but the cookie ball baked into a teeny tiny cookie, leaving
empty space when the frozen dough had been.
So I knew I had to overcome my fear and go for a larger dough
ball. I increased the size my about 50%
and it was just what these cookies needed!
Plus, I made little tiny cookies to go on top! I took this batch to our back to school
potluck this year and the cupcakes lasted less than 5 minutes. No exaggeration! People were inhaling them (or lamenting that
they weren’t in the front of the line and missed out!)
Bottom line? Make
these cupcakes and you’ll be the hit of the party!
Chocolate Chip
Cookie Dough Cupcakes
Eggless Edible
Cookie Dough
Adapted from Kitchen Fun with My Three Sons
½ cup butter (1 stick), softened
½ cup white sugar
½ cup brown sugar
2 teaspoons vanilla extract
1 cup flour
¼ teaspoon sea salt
1 cup mini chocolate chips
Cupcakes
1 white/vanilla cake mix
1 package vanilla pudding mix (4 serving size)
1 (8 oz) container sour cream
4 eggs
¾ cup water
¾ cup oil
1 teaspoon vanilla extract
Cookie Dough
Frosting
Adapted from Kevin & Amanda
¾ cup butter (1 ½ sticks), softened
¾ cup Crisco shortening
½ cup brown sugar
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon butter extract
¼ teaspoon salt
Mini chocolate chips
Mini Chocolate Chip Cookies, optional
To make the cookie dough filling:
Cream together butter and sugars until light and fluffy. Add vanilla, salt, and flour and mix until
well combined. Stir in chocolate chips.
Scoop into 1-inch balls (about 1 ½ tablespoons each). Place on a baking sheet and freeze for 2
hours or overnight.
Once the cookie dough balls are frozen, make the cupcake
batter.
Preheat the oven to 350 degrees F (not convection) and line
muffin tins with paper liners.
Mix all cupcake ingredients together until smooth and divide
between the prepared liners.
Push one frozen dough ball into the center of each cupcake –
it is ok if the tops of the dough balls are still visible.
Bake in the preheated oven for 22-25 minutes or until the
tops of the cupcakes are lightly browned.
Move to wire racks and cool completely.
To make the frosting:
Beat the butter and shortening together until smooth. Add the brown sugar and mix until smooth.
Finally, add the powdered sugar, extracts, and salt and beat
until smooth.
From here, you can add the icing into piping bags and frost
cupcakes or stir chocolate chips into the frosting and frost cupcakes.
For these, I piped the frosting onto the cupcakes, added a mini
chocolate chip cookie (here’s my recipe, just use all chocolate chips instead
of other candies!) and sprinkled with mini chocolate chips!
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