Chocolate Chip Cookie Dough Cupcakes
When I was a little kid I’d go to the grocery store with my mother and when we’d go down the cereal aisle, I’d BEG and PLEAD her for that mini chocolate chip cookie cereal. You know the one. Every kid’s dream come true. I’d grab the box and say, “please please please please please, I’ll never ask for anything again.” All I ever wanted was to eat a giant bowl of mini chocolate chips with milk first thing in the morning. Can you blame me? She’d of course always say no and we’d end up getting that bran cereal with raisins. Talk about a nightmare. Now as an adult I’m putting that cereal on top of cupcakes and eating them for breakfast, so I guess this means I’ve officially made it. These Chocolate Chip Cookie Dough Cupcakes are every cookie dough lover’s fantasy turned reality. The frosting will make you think you’re eating chocolate chip cookie dough straight from the fridge, but better because there’s no raw flour scare involved. Make them as soon as possible.
Chocolate Chip Cookie Dough Cupcakes
Equipment
- Mixer
- Cupcake pan
Ingredients
Cake:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs separated
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 ounces unsweetened chocolate grated or finely chopped
Frosting:
- 1/2 cup unsalted butter softened
- 3/4 cup light-brown sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour or oat flour
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
- 1/2 cup chocolate chip cookie cereal optional
Instructions
- Preheat oven to 350°F. Line a cupcake tin with paper liners and set aside.
- In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
- Cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg yolks ad vanilla and beat until combined. Stir in the flour mixture alternating between the buttermilk, mixing just until combined after each addition.
- In a separate bowl, beat the egg whites on high until stiff peaks form, about 5 minutes or so. Then add to the batter and fold until just combined. Fold in the chocolate and pour into the prepared cupcake tin, filling each about 3/4 of the way up. Bake until golden and a toothpick inserted in the middle comes out clean, about 15 to 18 minutes. Remove from the oven and allow to cool completely on a wire rack.
- To make the frosting, beat the butter and sugar until creamy, about 2 minutes. Stir in the vanilla, flour, salt and milk and beat on high until light and fluffy, about 7 minutes. Fold in the chocolate chips. Frost the cooled cupcakes and garnish with the cookie cereal, if using. Serve immediately. Any leftovers can be stored in the fridge, wrapped well with plastic wrap, for up to 2 days. Allow to come to room temperature before serving. Enjoy!
