Tomorrow is the 100th day of school for my daughter's school district. I was asked to make some cupcakes for her class. When I told my daughter about this, she told me I had to make the cookie cupcakes. My kids just love biting into a cupcake and finding something a little extra on the inside.
Chocolate Chip Cookie Dough Cupcakes
Adapted from Allrecipes.com
Make 24 cupcakes
You can use your favorite cookie dough recipe, store bought cookie dough, or the recipe below. I like to freeze some balls of dough every time I make cookies so I always have some on hand.
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt (I use Kosher)
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract (DIY Vanilla Extract)
1 cup miniature semisweet chocolate chips
1. Cream the butter and sugars together, in a large bowl.
2. Beat in 1 egg and vanilla extract to the butter mixture.
3. Mix in the flour, baking soda and salt. Until just combined.
4. Gently mix in the chocolate chips.
5. Roll the cookie dough into tablespoon sized balls, and place them on a plate or cookie sheet (something that will fit in your freezer).
6. Freeze the cookie dough balls for at least 2 hours. I usually let the go over night, or use some I keep frozen.
You can use your favorite cake recipe, or the recipe below.
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
1. Preheat your oven to 350 degrees.
3. Beat 3 eggs in a large bowl.
4. Add cake mix, water, and oil to the eggs; and beat on medium speed for 2 minutes.
5. Fill the prepared cupcake pans, until each cupcake is 2/3 full.
6. Place a frozen cupcake ball on the top of each cupcake.
7. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (NOT the cookie dough ball) comes out clean, about 18-20 minutes.
8. Cool in pans about 5 minutes, before removing from the pans.
9. Allow the cupcakes to cool completely before icing.
You can use whatever flavor you like. For the ones pictured I used Wilton's Buttercream.
1/2 cup solid vegetable shortening (I use butter flavored Crisco)
1/2 cup (1 stick) butter or margarine softened (I use unsalted butter)
1 teaspoon vanilla extract (Use clear vanilla if you want whiter icing.)
4 cups confectioners' sugar, sifted
2 Tablespoons milk, plus more for consistancy
1. In large bowl, cream shortening and butter.
2. Mix in vanilla.
3. Gradually mix in confectioners' sugar, beating well on medium speed. (Scrape sides and bottom of bowl often.
4. Add 2 tablespoons milk and beat at medium speed until light and fluffy.
5. Add up to 4 more tablespoons of milk, to get the consistency you want.
The icing can be stored in the refrigerator for up to 2 weeks, but rewhip it before using.
I decorated the cupcakes using Ateco tip #849. I topped each cupcake with a fondant "100" I made by cutting fondant with Wilton Fondant Cutters*.
I'll Be Linking Up At Some Of These Parties!