Cookie Dough Chocolate Cupcakes
We couldn't decide what dessert was better, cookie dough or cupcakes... so we just combined them both!
35 minutes cook
Serves 8
Ingredients
- 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
- 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
- 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
For the cupcakes:
For the cookie dough:
For the buttercream:
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!
More recipes from Spencer Lengsfield...
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