Cookie Dough Chocolate Cupcakes
We couldn't decide what dessert was better, cookie dough or cupcakes... so we just combined them both!
Done in 35 minutes
Serves 8
Ingredients
For the cupcakes:
95gplain flour
40gcocoa powder
1 tspespresso powder
3/4 tspbaking powder
1/2 tspbaking soda
1/4 tspsalt
2large eggs, room temp
100ggranulated sugar
100glight brown sugar
80mlvegetable oil
2 tspvanilla extract
120mlbuttermilk
For the cookie dough:
135gplain flour, baked
113g unsalted butter, room temp
110glight brown sugar
40g granulated sugar
1 1/2 tbspwhole milk
1 tspvanilla
100gmini chocolate chips
pinch ofsalt
For the buttercream:
227gunsalted butter, room temp
1/2 cuplight brown sugar
1 tbspwhole milk, room temp
2 tspvanilla extract
pinch of salt
500g icing sugar
100gmini dark chocolate chips
Soft chewy centre, and chocolatey moist cake. Literally everything you've ever wanted from a dessert can be found within these Cookie Dough Cupcakes, and they are to die for!
Method
Before anything, bake your flour on a baking tray at 180°c for 7 minutes (this makes it safe to eat raw!)
Cream together butter sugars and salt. Add vanilla and milk, then toasted (and cooled) flour. Fold through the chocolate chips.
Roll into tbsp size balls, and place in the fridge until ready to use.
For the cupcakes, whisk together the sugars and the eggs. Add the vanilla, buttermilk, and oil.
Sift in the cocoa, flour, salt, baking powder, baking soda, and espresso powder. Fold through the wet mixture.
Preheat the oven to 180 c. Line the cupcake tin with cupcake liners, then fill half way with the batter.
Pop the chilled cookie dough balls into each cupcake, then straight into the oven for 20 minutes, rotating half way.
Remove from the oven and let cool, before piping on your cookie dough inspired buttercream, and all that's left to do is enjoy!
