These were made in celebration of my dad’s birthday two days ago– Happy Birthday Dad! I originally baked a brown sugar cupcake, but those didn’t turn out so great for me… probably because I didn’t have brown sugar on hand and made my own by creating a mixture of white sugar & molasses. So after disposing a batch of failure cupcakes into the trash can, I decided just to go with a simple french vanilla based cupcake instead.
I was planning to put cookie dough in the middle of the cupcake, but in order to do that, you have to use well-frozen cookie dough so that it doesn’t cook all the way while baking inside the cake batter. Since I didn’t have time to freeze the cookie dough, I just left my cupcakes the way they were and focused on the frosting. The next time that I attempt these (there will definitely be a next time, if not a third and a fourth), I’ll make sure to have enough time to freeze the cookie dough in advance. Cookie dough inside the cupcake would have been a welcomed addition! The frosting itself was very rich and decadent. It’s EXTREMELY sweet before mixing in the eggless cookie dough. I couldn’t stop eating the eggless cookie dough batter that you mix into the frosting. It’s so addicting! PLUS, it’s okay for you to eat because it’s eggless! Double points.
Have I mentioned how much I hate piping frosting? I swear I’m terrible at it and always make the biggest mess while doing so. I envy the talented pipers out there! This frosting was a bit frustrating because the mini chocolate chips would get stuck in the tip, causing my frosting to go all over the place. I’d have to use a toothpick to unjam my tip every now and then. I wouldn’t waste time piping frosting onto cupcakes if they weren’t so gosh darn cute. Curse the cuteness (but not really because we all know how everyone’s a sucker for a good lookin’ cupcake)!
Brown Sugar Cupcakes
(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
Cookie Dough Frosting
(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)
- 1-3/4 cups confectioners sugar
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Eggless cookie dough (recipe below)
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
- At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!
Eggless Cookie Dough
(Recipe from How To Eat A Cupcake)
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
- Store in refrigerator until ready to use.