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{Cookie Dough Stuffed} Brown Sugar Cupcakes

I think I cookie-doughed myself out on my birthday a few weeks back. Between the cookie dough cinnamon rolls and these cookie dough stuffed cupcakes, I think I have curbed my seemingly incessant desire for my favorite dessert/food. Something I thought I’d never say. However, I do not think this will last long. I fully intend to bake my way through my Cookie Dough Lover’s Cookbook over the next year or two.

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First, I tried making mini cupcakes that were slightly healthy (by replacing half of the butter with unsweetened applesauce). Unfortunately, the first batch was an absolute disaster. I didn’t have any mini cupcakes liners, so I thought I’d spray my mini muffin pan with cooking spray. I also may have filled each cavity a little too much. Either way, the cupcakes wouldn’t come out until I got rough with them. Then I started accidentally ripping the tops off the cupcakes to get them out. I tasted the cupcakes and they were pretty tasty healthified, but I wasn’t sure whether the applesauce contributed to my baking debacle, so for round two I decided to stick with all butter and to make the cupcakes full-sized. So much for my attempt to make a healthy dessert. I told myself I’d only eat half a cupcake after my birthday dinner at Black Bottle Postern, but let’s be honest— that was never going to happen. I just made sure not to go back for seconds, which I did actually manage.

I did give these cupcakes a little more nutritional value by using a whole wheat pastry flour, but regular old all-purpose would do. I also used dark brown sugar for a richer, deeper flavor, but light brown sugar would definitely make some tasty cupcakes as well! The cookie dough filling can be made the day before and kept in the fridge. The cupcakes can be made in the morning, cooled, and then the frosted later in the afternoon, so you don’t have to do too much work at any given time. However, you will need plenty of mixing bowls or need to do some dish washing in between.

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Cookie Dough Stuffed Brown Sugar Cupcakes

makes 1 dozen cupcakes

Brown Sugar Cupcakes

  • 3/4 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  1. Preheat the oven to 350°. Line a cupcake pan with paper liners.
  2. Using a hand mixer, cream together the butter and the sugar in a large bowl until fluffy.
  3. Add  the egg and vanilla and mix until combined.
  4. In a separate bowl, sift together flour, baking powder, soda, and salt.
  5. Slowly add the dry mixture to the wet mixture, alternating with the milk until just incorporated.
  6. Using an ice cream scoop, evenly divide the batter between the 12 cupcake cavities (each should be 2/3 full).
  7. Bake for 17-20 minutes or until a toothpick inserted into the middle comes out clean.
  8. Allow to cool in the pan before transferring to a wire cooling rack.

Cookie Dough Filling

  • 1/4 cup unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla
  • 1 1/4 cups whole wheat pastry flour
  • pinch of salt
  • 1/3 cup mini chocolate chips
  1. In a small bowl, cream together the butter and sugars until fluffy.
  2. Add in the milk and vanilla and continue mixing.
  3. Add in flour and salt and mix until fully incorporated.
  4. Fold in mini chocolate chips, cover with plastic wrap, and then allow to chill in the fridge and harden, so it’s easier to work with.

Cookie Dough Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 1/4 cup dark brown sugar, packed
  • 1 1/2 cups powdered sugar
  • 1/4 cup whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1-2 tablespoons of milk
  • 1 teaspoon vanilla extract
  • mini chocolate chips for garnish (optional, but highly recommended)
  1. Cream together the butter and brown sugar in a medium sized bowl.
  2. Slowly add in the powdered sugar, flour, and salt until mixed.
  3. Add in the milk and vanilla extract. Start with 1 tablespoon of milk and add more if necessary to adjust the consistency of your frosting.

Assembly

  1. Once cupcakes have completely cooled, using a paring knife (or a special coring tool if you are super fancy) to cut a hole in the cupcake about 1/2″ in diameter and halfway into the cupcake. Use your fingers to pull out the middle of the cupcake.
  2. Take a spoonful of the eggless cookie dough filling, roll into a ball and place it inside the cupcake’s hole.
  3. Use your fingers to pinch off about half of the middle portion you removed and discard (or eat). Push the part your have left back in the cupcake to cover the ball of dough and make a smooth-ish looking top.
  4. Place the frosting in a piping bag and decorate or just dollop the frosting on top of the cupcakes with a spoon and smooth with an icing spatula or knife if you are feeling lazy (like me) after all of that work.
  5. Sprinkle with mini chocolate chips to make the tops look like chocolate chip cookies!

As Dustin has previously mentioned, I had a pretty sweet birthday!!!

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