Cookie Dough Cupcakes

¾ cup unsalted
butter, softened
¾ cup light brown
¼ cup sugar
1 large egg, room
2 teaspoon vanilla
2 cups flour
2 teaspoon cornstarch
1 teaspoon baking
½ teaspoon salt
1 and ¼ cup
chocolate chips
¾ cup unsalted
butter, room temperature
1 cup + 1 tablespoon
light brown sugar
2 teaspoon vanilla
1 ¼ cups flour
¾ teaspoon salt
6 tablespoon milk
1 ½ cups chocolate
1.    Preheat oven to 350 degrees. Line muffin pan
with liners.
2.    In a large bowl using a mixer cream the
butter and sugars together on medium speed until fluffy and light in color. Mix
in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine
flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet
ingredients. Stir in chocolate chips. Dough will be thick.
3.    Press 1.5 tablespoons of dough into each
muffin liner. Bake for 12-13 minutes, removing from the oven when the edges
begin to slightly brown and the centers still appear soft. Do not bake longer
than 13 minutes. Allow cookie cupcakes to cool completely before frosting.
4.    Make the frosting. With an mixer, cream
together the butter and brown sugar at medium speed. Add the vanilla and beat
well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently
fold in chocolate chips.
5.    We garnished them with cream and drizzled
caramel on the top.

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