But instead of making this cake again, I decided to turn it into cupcakes. They are easier to share with people so I wasn't stuck eating the whole cake by myself!
Ingredients
- Cookie Dough
- 2 cups flour
- 3/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups mini chocolate chips
- 1/2 cup sprinkles
- Cupcakes
- 2 eggs + 1 egg white
- 1 cup whole milk
- 2 1/4 teaspoons pure vanilla extract
- 3 cups cake flour, sifted
- 1 3/4 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- Buttercream
- 2 cups unsalted butter, room temperature
- 4 oz. cream cheese, softened
- 2 lbs. powdered sugar
- 1 Tablespoon vanilla extract
- 1 1/2 Tablespoons Milk
- Pink food coloring
- 1/2 cup sprinkles for decorating
Directions
for the cookie dough:
- In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
- Add vanilla extract.
- Add flour and salt. Mix until combined.
- Stir in mini chocolate chips and sprinkles.
- Make thirty cookie dough balls (about 15 grams each) and put in the freezer for at least 3 hours. Use the remaining dough to make another thirty balls and set aside.
for the cupcakes:
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
- In a medium bowl combine eggs, egg white and the vanilla. Set aside.
- In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
- Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
- Scrape down the sides of the bowl and add egg white mixture in 2 separate batches. Beat on medium speed until it is just combined.
- Stir in sprinkles.
- Using a medium ice cream scoop, scoop batter into cupcake liners.
- Place frozen ball of cookie dough in the center of the cupcake.
- Bake for 18-20 minutes, or until wooden toothpick comes out clean.
- Place on a cooling rack to cool.
for the buttercream:
- In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
- Slowly add powdered sugar. Mix until combined and fluffy.
- Add vanilla, milk and a few drops of food coloring. Mix until combined.
- Assembly
Put buttercream in a piping bag fitted with a large star tip.
Pipe buttercream in a swirl on top of the cupcake.
Add sprinkles and cookie dough ball on top.
*Makes about 20 cupcakes
Thanks done share recipes to : www.sprinklesforbreakfast.com/cookie-dough-cupcakes.php