Description
A soft vanilla chocolate chip cake base with a thick swirl of cookie dough cream cheese frosting on top and cookie crumbles.
Ingredients
Units
Scale
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1.5 tsp vanilla
- 2/3 cup buttermilk
- 1 cup mini chocolate chips
Cookie dough butter cream
- 1 cup mini chocolate chips
- 8 oz cream cheese
- 1/2 cup butter
- 1/2 tsp salt
- 3/4 cup flour (heat treated – microwaved for 60 seconds)
- 1/2 cup brown sugar
- 3 cup powdered sugar
- 1/2 tsp vanilla
- 2 tbsp milk if needed
- Chips Ahoy cookies
Instructions
- Preheat oven to 325ºF. Line muffin tin with muffin liners.
- In medium bowl. Whisk together flour, baking powder, salt. Set aside.
- In an electric stand mixer with paddle attachment, cream butter on medium-high speed until light and fluffy. Add in sugar and mix until combined.
- Next add in eggs one at a time, blending on medium low until just blended in. Add vanilla and mix to incorporate.
- Slowly add in half the flour mixture. Mixing on medium-low speed until combined. Add in half of the butter milk and mix. Add in the last half of the flour mixture, then the remaining buttermilk. Mix until just combined.
- Fold in mini chocolate chips into the batter. Scrape any excess flour on edges and blend in. Be careful not to over mix the batter.
- Scoop batter into lined muffin tins. Make sure to fill 3/4 of the tin. The batter should evenly divide into 12 cupcake wells. Bake for 18-22 minutes. Transfer to wire rack to cool completely while you make the frosting.
- Make cookie dough frosting. Start by heat treating your flour by heating in the microwave for 60 seconds, storing at 30 second mark. *
- In an electric mixer, whip cream cheese and butter until light and fluffy. Mix in brown sugar, vanilla, heat-treated flour, salt and mix until combined. Mix in powdered sugar until fully incorporated.
- Fold mini chocolate chips into the batter. Fill each muffin tin until it’s about 3/4 full. You should have enough batter to bake 12 cupcakes. Bake in a preheated oven for about 18-22 minutes until the edges are golden brown.
- Let cupcakes cool completely before icing. Add a several dollops of frosting on top of each cupcake, using a icing spatula or butter knife to spread icing over top of each cupcake. Garnish with cookie crumbs or more mini chocolate chips!
Notes
* Heat treating the flour is going to help remove any potential salmonella contamination from the flour. This is commonly done when making edible cookie dough. And the icing is essentially a combination of edible cookie dough and cream cheese frosting. Since the flour is uncooked, you’ll need to heat treat it.
- Prep Time: 30 minutes
- Icing: 5 minutes
- Cook Time: 20 minutes