Sunday, March 30, 2014

Cookie Dough Cupcakes

These Cookie Dough Cupcakes look amazing and taste even better than they look. They also pack a sweet surprise...

A cookie dough stuffed center! These Cookie Dough Cupcakes are double the cookie dough - stuffed with cookie dough in the middle and then topped with cookie dough frosting. Sinfully sweet and delicious!

I made these in February to celebrate my brother's birthday. They were loved and devoured by everyone.

There are no health safety risks eating these cupcakes, as the cookie dough is eggless. I'd recommend making extra and keeping it in the freezer when you need a sweet tooth fix.


Cookie Dough Cupcakes

·1 box of Betty Crocker Gluten Free Yellow Cake Mix
·1 1/2 cups brown sugar
·1/2 cup butter, softened
·1/2 tsp vanilla
·2 cups gluten free flour
·Pinch of salt
·1 cup miniature chocolate chips

To prepare cookie dough, mix together the brown sugar and butter in a medium bowl until smooth. Mix in vanilla, milk, gluten free flour, and salt until well blended. Remove half of the cookie dough into a separate bowl. Stir in 1/2 cup of mini chocolate chips into one bowl of cookie dough only. Chill both bowls of cookie dough in the refrigerator for 30 minutes.

Meanwhile, prepare gluten free cake batter according to package directions. Spoon into muffin tins lined with cupcake liners. *Do not bake yet.

Remove both bowls of cookie dough from the fridge. Using the bowl of cookie dough with chocolate chips mixed in, roll the cookie dough into 18-24 one-inch balls. Drop one ball of cookie dough into the center of the cake batter in each cupcake liner.

Bake cookie dough stuffed cupcakes according to package directions. Meanwhile, let the other bowl of cookie dough begin to soften. When cupcakes are finished baking, remove from pan and allow to cool completely.

To prepare the cookie dough icing, stir the cookie dough that's been softening on the counter. Do not stir in the chocolate chips. If you do, the cookie dough frosting will be harder to work with. Add a few splashes of milk, if needed, to thin the cookie dough out enough for frosting. Frost each cooled cupcake with the cookie dough frosting, then sprinkle remaining 1/2 cup of mini chocolate chips on top.

Serve, enjoy, and celebrate!