Recipe

​

Cupcake Mixture:

3 sticks unsalted butter, at room temperature

1½ cups light brown sugar, packed

4 large eggs

2 2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup milk

2 tsp. vanilla extract

​

Cookie Dough/Cookies:

(Please DOUBLE the cookie dough recipe if you want the cookies on top of your cupcake)

​

4 tbsp. unsalted butter, at room temperature

6 tbsp. light brown sugar, packed

1 cup plus 2 tbsp. all-purpose flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini semisweet chocolate chips

Cookie Dough Frosting:

3 sticks unsalted butter, at room temperature

¾ cup light brown sugar, packed

3½ cups confectioners’ sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Instructions:

Preheat the oven to 350° F.

CUPCAKE MIXTURE:

1. Combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes.

2. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl .

3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.

5. Blend in the vanilla.

COOKIE DOUGH:

1. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy (approx 2 mins)

2. Add flour, sweetened condensed milk, and vanilla. Beat until smooth.

3. Stir in the chocolate chips.

4. Roll 1/2 the cookie dough into bite sized balls and place on a cookie sheet lined with parchment paper. Put in the freezer for about 2 hours.

5. Roll the rest of the cookie dough into bite sized pieces and place on a greased cookie sheet. Bake for about 10 minutes or until golden brown.

6. Place chilled cookie dough balls into cupcake cup holder.

​

We used one that had a spike in each to hold it.

​

Divide the cupcake batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

FROSTING:

1. Beat butter and brown sugar until creamy and fluffy.

2. Mix in the confectioners’ sugar until smooth.

3. Beat in the flour and salt.

4. Mix in the milk and vanilla extract until smooth and combined.

5. Add frosting to cooled cupcakes.

​

ENJOY! They are so delicious!!