COOKIE DOUGH CUPCAKES

A long time prior I made this epic Confetti Cookie Dough Cake. I completely love treat batter thus clearly I couldn't quit contemplating this cake. I needed it ALL the time.

Be that as it may, rather than making this cake once more, I chose to transform it into cupcakes. They are simpler to impart to individuals so I wasn't stuck eating the entire cake independent from anyone else!

But this time I chose to prepare the treat batter directly into the cupcake! I expelled the egg from my treat batter formula (since how about we be honest...I needn't bother with anybody getting salmonella on my watch) which makes it consul safe to eat...

In any case, this likewise takes into account the treat batter to remain pleasant and gooey inside the cupcake! I attempted this formula a couple of various occasions (one was an EPIC flop), yet I at last arrived on a genuine victor! On the off chance that you like treat batter by any stretch of the imagination, you are going to LOVE these cupcakes!

The most epic Cookie Dough Cupcakes ever! White confetti cake loaded down with chocolate chip confetti treat mixture finished with sprinkles, flavorful buttercream and some more treat batter!

Also Try Our Recipe : SLOW COOKER CHOCOLATE LAVA CAKE

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

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

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
• 1/2 cup sprinkles

DIRECTIONS
for the cookie dough:

1. In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
2. Add vanilla extract.
3. Add flour and salt. Mix until combined.
4. Stir in mini chocolate chips and sprinkles.
5. 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:

1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners and spray each one with non-stick cooking spray.
2. In a medium bowl combine eggs, egg white and the vanilla. Set aside.
3. In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
4. Add butter and milk. Mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
5. 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.
6. Stir in sprinkles.
7. Using a medium ice cream scoop, scoop batter into cupcake liners.
8. Place frozen ball of cookie dough in the center of the cupcake.
9. Bake for 18-20 minutes, or until wooden toothpick comes out clean.
10. Place on a cooling rack to cool.

for the buttercream:

1. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese together until light and fluffy.
2. Slowly add powdered sugar. Mix until combined and fluffy.
3. Add vanilla, milk and a few drops of food coloring. Mix until combined.

Assembly

1. Put buttercream in a piping bag fitted with a large star tip.
2. Pipe buttercream in a swirl on top of the cupcake.
3. Add sprinkles and cookie dough ball on top.

*Makes about 20 cupcakes

For more detail : bit.ly/2WgcFAf

Read More Our Recipe : Lunch Lady Brownies