Description
These indulgent cupcakes are filled with cookie dough and topped with a creamy, cookie dough buttercream for a decadent treat.
Ingredients
Scale
- 2 and 1/4 cups all-purpose flour (heat-treated spooned & leveled)
- 2 and 1/4 teaspoons cornstarch
- 3/4 teaspoon salt
- 3/4 cup unsalted butter (softened to room temperature)
- 1 cup light or dark brown sugar (packed)
- 1/3 cup pasteurized egg whites (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1/3 cup pasteurized egg whites (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter (softened to room temperature)
- 2 teaspoons pure vanilla extract
- 1 Tablespoon heavy cream (or milk)
- 1 teaspoon salt
- 3 cups confectioners’ sugar (sifted)
- remaining cookie dough (crumbled)
Instructions
- Whisk the heat-treated flour, cornstarch, and salt in a medium bowl. Set aside.
- In a large bowl, use a handheld or stand mixer with the paddle attachment to beat the butter on medium speed until smooth and creamy (about 2 minutes). Add brown sugar and beat until light and fluffy (3 minutes).
- Add the egg whites and vanilla extract, mixing until fully incorporated (about 2 minutes).
- Mix in half of the flour mixture on low speed until the powdery texture of the flour disappears (about 15 seconds). Then, add the rest of the flour mixture and mix until fully combined.
- Remove the bowl from the mixer, then fold in the chocolate chips with a silicone spatula.
- Chill the cookie dough in the fridge or freezer for 15 minutes, or until the dough is firm enough to handle. Roll dough into 12 one-Tablespoon-sized balls and refrigerate until ready for cupcakes.
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a small bowl, whisk the milk and sour cream until smooth. Set both aside.
- In a large bowl, beat butter and sugar on medium speed until light and fluffy (about 3 minutes). Add egg whites and vanilla, and beat until fully incorporated (about 2 minutes).
- Alternately add the flour mixture and sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds until smooth.
- Fill cupcake liners about 3/4 full and bake for 16-19 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
- Remove cupcakes from the pan and press 1 chilled cookie dough ball into the center of each cupcake. The dough might create a slight lump on top. Cool completely.
- In a large bowl, beat butter on medium speed for 3 minutes, until light, fluffy, and smooth. Add vanilla, heavy cream, and salt, and beat until combined.
- Gradually add sifted confectioners’ sugar and beat on low speed for 15 seconds. Switch to medium-high speed and beat until light and fluffy (4-5 minutes). The frosting will lighten in color.
- Add cookie dough chunks and mix until just combined.
- Once cupcakes are cool, frost with the cookie dough buttercream. Garnish with chocolate chips or sprinkles if desired.
Notes
- Prep Time: 45 minutes
- Cook Time: 16-19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg