Chocolate Cupcakes With Cookie Dough Frosting Recipes

CHOCOLATE CHIP CUPCAKES WITH COOKIE DOUGH FROSTING

Steps:

• Preheat oven to 350°. Prepare muffin/cupcake tins with cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and brown sugar until creamy and well blended, about 3 to 4 minutes.
• Slowly add the eggs, one at a time, to the butter sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula as needed.
• Add in the vanilla, and mix on low or medium-low for about 30 seconds.
• With the mixer on low speed, alternate adding the dry ingredients and milk. First, add half of the dry ingredients to the wet ingredients. Then slowly pour in half of the milk. Add in the remaining half of the dry ingredients, then slowly add the remaining milk, and continue mixing just until all ingredients are well-incorporated.
• Using a spatula, gently fold in the chocolate chips.
• Divide the batter evenly between 15 cupcake liners.
• Bake for 17-20 minutes at 350°F, until a toothpick inserted in the center comes out almost clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• In a stand mixer with the paddle attachment or in a large bowl using a hand mixer, beat the butter and brown sugar on medium-high speed until smooth, creamy and fluffy. This takes about 3 to 4 minutes.
• Add in the powdered sugar one cup at a time, and then the flour and salt.
• Pour in the milk and vanilla extract until smooth and combined.
• Spoon the frosting into a pastry bag fitted with a star tip.
• Decorate your cupcakes with the cookie dough frosting, then sprinkle with mini chocolate chips.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Preheat the oven to 350° F.
• Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
• Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
• Blend in the vanilla.
• Fold in the chocolate chips with a spatula.
• Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
• Add flour, sweetened condensed milk and vanilla and beat until smooth.
• Stir in the chocolate chips.
• Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).
• After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.
• Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
• Mix in the powdered sugar until smooth.
• Beat in the flour and salt.
• Mix in the milk and vanilla extract until smooth and combined.

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
• Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
• Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
• In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
• Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the frosting onto each cupcake, then top with chocolate chips.
• Enjoy!

CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
• Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
• Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
• While cupcakes are cooling, prepare the frosting.
• Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
• With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
• .
• When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

CHOCOLATE COOKIE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes; sprinkle with additional cookie crumbs.

CHOCOLATE CHIP COOKIE DOUGH FROSTING

Steps:

• Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy. Beat flour, vanilla extract, and salt into creamed butter until combined. Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.

COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING

Steps:

• In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes. , Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.