Chocolate Chip Cookie Dough Cupcakes
Ingredients
Cookie Cups
-
¾
cup
unsalted butter, softened to room temperature
-
¾
cup
packed light or dark brown sugar
-
¼
cup
granulated sugar
-
1
large
egg, at room temperature
-
2
teaspoons
pure vanilla extract
-
2
cups
all-purpose flour (spooned & leveled)
-
2
teaspoons
cornstarch
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1¼
cups
semi-sweet chocolate chips
Cookie Dough Frosting
-
¾
cup
unsalted butter, softened to room temperature
-
1
cup
packed light or dark brown sugar
-
1
tablespoon
pure vanilla extract
-
1¼
cups
heat-treated all-purpose flour (spooned & leveled)
-
¾
teaspoon
salt
-
6
tablespoons
milk
-
1½
cups
mini chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and line two muffin pans with liners.
- Cream the butter and sugars together until fluffy, then mix in the egg and vanilla.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt, then mix into the wet ingredients.
- Stir in the chocolate chips and press 1.5 tablespoons of dough into each muffin liner.
- Bake for 12-13 minutes until edges are slightly brown and centers are soft, then cool completely.
- For the frosting, cream together the butter and brown sugar, then add vanilla and mix well.
- Stir in flour and salt until doughy, then beat in the milk and fold in chocolate chips.
- Frost the cooled cookie cups and store unfrosted cups at room temperature for 5 days or frosted cups in the refrigerator.
Nutrition Facts (estimated)
Servings
24 cookie cups
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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