Monday, October 10, 2011

You NEED to eat these cupcakes.

Totally unhealthy but I don't care.  Every once in awhile you just have to throw down all rules of proper eating and go all out gluttonous.  Just a smidgen gluttonous. (I s'pose that's an oxymoron.) True confessions: I am really indecisive on how to best utilize my calories - I crave everything at once - cake, cookies, frosting, chocolate, all of it.  Welllllllll, my dreams came true when I made this recipe.  Its....wait for it.......get ready for's everything you want ALL AT THE SAME TIME.  Say it with me now:
Chocolate Chip Cookie Dough Cupcakes 
Did you see the "DOUGH" part of that?  Yep, anyone can make chocolate cupcakes.  And most people can make chocolate chip cupcakes.  But hold! on! to! your! belts! this baby has DOUGH in it. Ok, HUSH! to all you people who pretend you don't eat the dough.  I know you do....and if you really don't, you WISH you did.  You're missing out on one of God's most amazing creations.  D...o...u...g...h.  (said in my most dreamy voice.)

So here's the scoop (pun intended):
  1. Make your favorite white/vanilla cupcake recipe.  I like Wilton's Vanilla Bean or French Vanilla.  (I tried this with chocolate, it wasn't as good).  Pour batter in wrappers in muffin tin.  WAIT!  Don't bake them yet!
  2. Make your favorite chocolate chip cookie dough recipe.  I like this one.  But it helps if you use mini chocolate chips. WAIT!  Don't bake these either! 
  3. Freeze the dough in small balls.  Or if you want to be like calorie-loving ME, you'll make a quadruple batch (oh yes, I do) and freeze them in balls to always have cookie dough around to eat  bake.
  4. Drop a dough ball down into each cupcake batter in the muffin tin.
  5. Bake according to cupcake directions.  If you want to have a kinda doughy bite in the middle, place the FROZEN cookie dough in the cupcake batter.  If you want a more solid cookie bite in the middle (more of a cakey consistency), put the dough ball in chilled, but not frozen. 

HELLO!?!?  Are you still here?  If you ran off to the kitchen to start baking, wait just a minute.  You need the frosting recipe.  Here it is.  And its gonna blow your mind.  It takes like cookie dough, too. 

3 sticks softened butter (don't judge)
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Sprinkle with mini chocolate chips.  I'm not joking - best cupcakes ever.  You can play with the proportions of dough-cake.  And when you make these and your eyes roll up into the top of your head as you sink your little teeth into this masterpiece of caloric wonderfulness, think of me.  And bring me one.
(Thanks, Tish, for the heads up on this amazing recipe.)


Choose Joy said...

You just killed my sugar-free journey...I'm scraping it and making these delicious sugar treats.

peter marie said...

Those sound amazing!!!

une autre mère said...

So when are you bringing mine over?

Anonymous said...

Umm . . . did you save me any? --Jess

Julie said...

Yummmm-o! I think my husband would love me EVEN MORE than he already does if I made these for him.