It’s January. Welcome to it. :]
I kept looking at these and saying in my head, “Like, cute, or whatever.” So I hope they are hitting your cuteness spot.
But I was ridiculously pleased that the top of this cupcake looked like a chocolate chip cookie. Because these are chocolate chip cookie dough cupcakes. I have seen dozens and myriads of cutesy cookie dough recipes for dips and cakes and miniature things over the years, but I never make them, because they all require mini chocolate chips, which I never buy because somehow when I think chocolate, I can only think MEGA. Do you get me?
Not only these really decent eggless vanilla cupcakes filled with an eggless cookie dough frosting that can be eaten with a spoon or scooped up at parties with graham crackers or pretzels, they are topped with an (eggless) brown sugar cookie dough frosting that rocked my world.
Each element essentially includes the same ingredients in different quantities. Even the frosting has flour in it, giving it an authentically doughy flavor. It ended up being a bit of a sugar overload, but that is easily compensated for by a large glass of milk in hand. I’ll post some health food later.
The cupcakes were dense and moist, but lacked a little bit of butter flavor that one looks for in a good cake. Maybe next time I’ll add a bit of butter extract (another extraneous thing I never buy because…just use butter). They are a good solution, however, when you’re out of butter and eggs and want to cupcakes. Or if you have allergy friends. Hey, let’s be allergy friends. It’s a new type of friend.
My roommate said, “I normally go for fruit desserts instead of something like this, but this just hits the spot right now.”
Cookie Dough Cupcakes
For the eggless cupcakes:
Adapted from design. bake. run.
1/2 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1/2 cup milk
1/2 tablespoon vinegar or lemon juice
1/4 cup canola oil
1/4 teaspoon vanilla extract
Preheat oven to 350° F. Line a cupcake tin with six liners.
Combine milk and vinegar in a measuring glass and set aside for 5 minutes to curdle.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and pour in the milk, oil and vanilla. Whisk until fairly smooth. Divide batter among six lined baking cups (cups should be just under 2/3 of the way full). Bake for 16-19 minutes or until lightly golden, and tops spring back when pressed. Transfer to a cooling rack and allow to cool completely.
For the eggless cookie dough filling:
Adapted from Amber’s Confections
1/2 stick (4 tablespoons) softened butter
scant 1/4 cup sugar
scant 1/4 cup brown sugar
1 tablespoon milk
scant teaspoon vanilla
1/4 cup + 1 tablespoon all purpose flour
1/4 cup mini chocolate chips
Mix the butter and sugars as well as you can by hand until well-combined. Beat in the milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Stick the dough in the fridge to firm up while the cupcakes bake.
After cupcakes are cool, cut out the center of each and reserve the top of the cupcake. Fill each hole with the cookie dough filling and replace the reserved top. Frost with the below frosting.
For the frosting:
Adapted from Young Married Chic
6 tablespoons butter
scant 1/4 cup light brown sugar, packed
scant 1 cup confectioners’ sugar
1/4 cup all-purpose flour
scant tablespoon milk
1/2 teaspoon vanilla
Beat together the butter and brown sugar as well as you can by hand until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.