Let’s face it, we all love cookie dough! I can’t ever think of a time I’ve had cookie dough ice cream and thought, man there is WAY too much cookie dough in this ice cream. No, there is never too much cookie dough in anything ;). This cupcake is for those who love cookie dough as much as I do! It’s a cookie dough cupcake with a soft eggless cookie dough center and cookie dough frosting on top – and it is as delicious as it sounds! I served these at a party and they were a huge hit! I’m also obsessed with my new Sparkly Gold Sequins Tablecloth I used for the backdrop of this picture… it’s as amazing as the cupcakes! This is a great, super simple recipe that turns out better than any cupcakes you’d get at a bakery! Enjoy!

Craving more cookie greatness after trying this? Try my Cookie Dough Dip or My Favorite Soft Baked Chocolate Chip Cookies!

Eggless Cookie Dough

From Life in the Lofthouse

Makes enough for 12 cupcakes

Ingredients:

• 1 stick unsalted salted butter, softened
• 1/2 cup + 2 Tablespoons sugar
• 1/2 cup + 2 Tablespoons brown sugar
• 2 Tablespoons organic whole milk
• 1 1/2 teaspoons vanilla
• 1 1/4 cups all-purpose unbleached flour
• pinch of sea salt
• 3/4 cup mini chocolate chips

Instructions: 

1. Combine 1 stick butter and both sugars (1/2c + 2T sugar, 1/2c + 2T brown sugar) in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in 2T milk and 1 1/2t vanilla until incorporated and smooth.
3. Beat in the 1 1/4c flour and a pinch of salt until just combined.
4. Stir in 3/4c chocolate chips.
5. Scoop about 1.5 tablespoons of dough at a time (I used an OXO Good Grips Medium Cookie Scoop), and shape into balls. Place cookie dough balls on a parchment or foil lined baking sheet. Cover with plastic wrap and freeze overnight.

 

Cookie Dough Cupcake

From Life in the Lofthouse

 Makes 12 cupcakes

Ingredients:

• 1 1/2 sticks salted butter, softened
• 3/4 cups brown sugar, packed
• 2 large eggs
• 1 1/3 cups all-purpose unbleached flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of sea salt
• 1/2 cup organic whole milk
• 1 teaspoon vanilla

Instructions:

1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment (I prefer the KitchenAid Flex Edge Beater), combine the 1 1/2 sticks butter and 3/4c brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes.
3. Mix in the 2 eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as needed.
4. Combine the 1 1/3c flour, 1/2t baking powder, 1/2t baking soda and a pinch of salt in a medium bowl. Stir together to blend.
5. Add the dry ingredients to the mixer bowl on low speed, alternating with the 1/2c milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Blend in the 1t vanilla.
6. Fill the cupcake liners about 2/3 full with the cupcake batter. Place frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.

*Note: Be sure to only fill cupcake liners 2/3 of the way full with the batter. You don’t want the cupcakes over-flowing while they bake. You may have a little bit of batter left over after filling all liners *

 

Cookie Dough Buttercream

From The Baker Upstairs

Makes just enough frosting for 12 cupcakes

Ingredients:

• 1 1/2 sticks softened salted butter
• 1/2 cup + 2 Tablespoons brown sugar
• 1/4 teaspoon sea salt
• 1 Tablespoon organic whole milk
• 1/2 teaspoon vanilla
• 1 3/4 cups powdered sugar

Instructions:

1. In a large bowl combine the 1 1/2 sticks butter and 1/2c + 2T brown sugar and beat until light and fluffy.
2. Add the 1/4t salt, 1T milk, and 1/2t vanilla and beat to combine.
3. Add the 1 3/4c powdered sugar and beat until light and fluffy.
4. Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.

Don’t forget to follow me on Pinterest, Instagram and Twitter – @sugarbbaking.

Happy Baking!

 

-SugarB