Ingredients: |
Ingredients: Cupcakes:
1 1/2 cups cake flour
1 1/2 cups all purpose flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter, cold, cut into small cubes
4 eggs
1 1/2 cup milk (I used skim, and it worked fine)
2 teaspoons vanilla extract
6 ounces mini chocolate chips, plus more for sprinkling
Cookie Dough Buttercream:
3 sticks softened butter
3/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
3 1/2 cups powdered sugar
|
Directions: |
Directions:Cupcakes:
Preheat oven to 350. Line two muffin tins with paper liners.
In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt.
Add the butter and mix until the mixture resembles coarse crumbs.
Add the eggs one at a time, beating well after each addition.
Combine the milk and vanilla in a measuring cup, and add about half of the milk mixture to the flour mixture.
Beat until well blended and smooth.
Add the other half of the milk mixture, and beat until smooth.
Fold in chocolate chips.
Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.
Cookie Dough Buttercream:
In a large bowl combine the butter and brown sugar and beat until light and fluffy. Add the salt, milk, and vanilla and beat to combine.
Add the powdered sugar and beat until light and fluffy.
Pipe onto cooled cupcakes and sprinkle with mini chocolate chips.
Note: Just like in normal cookie dough, the brown sugar will not dissolve completely into the frosting, which means the texture will be a little grainy. I loved it and thought it was great (and it just made it more like cookie dough to me!) but if you know you're not going to like that, feel free to substitute another frosting recipe! |
This recipe for Chocolate Chip Cupcakes with Cookie Dough Buttercream is from