Chocolate Chip Cupcakes With Cookie Dough Frosting Recipe

Name: Chocolate Chip Cupcakes With Cookie Dough Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Butter, Softened; 2 cups Sugar; 4 whole Eggs; 1 teaspoon Vanilla Extract; 2-1/2 cups Flour, Sifted; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Baking Soda; 1 cup Evaporated Milk; 15 whole Crunchy Chocolate Chip Cookies, Chopped (I Used Chips Ahoy); FOR THE FROSTING:; 1 cup Butter, Softened; 3/4 cups Brown Sugar; 1/4 teaspoons Kosher Salt; 4 cups Powdered Sugar; 2 teaspoons Vanilla Extract; 2 Tablespoons Evaporated Milk; 1 cup Mini Chocolate Chips; 15 whole Mini Chips Ahoy Cookies, Cut In Half

Servings: persons

FOR THE CUPCAKES:
1 cup Butter, Softened
2 cups Sugar
4 whole Eggs
1 teaspoon Vanilla Extract
2-1/2 cups Flour, Sifted
1-1/2 teaspoon Baking Powder
1/2 teaspoons Kosher Salt
1/2 teaspoons Baking Soda
1 cup Evaporated Milk
15 whole Crunchy Chocolate Chip Cookies, Chopped (I Used Chips Ahoy)
FOR THE FROSTING:
1 cup Butter, Softened
3/4 cups Brown Sugar
1/4 teaspoons Kosher Salt
4 cups Powdered Sugar
2 teaspoons Vanilla Extract
2 Tablespoons Evaporated Milk
1 cup Mini Chocolate Chips
15 whole Mini Chips Ahoy Cookies, Cut In Half

1
For the cupcakes, preheat oven to 350u00b0F.
2
Beat butter with sugar until smooth and fluffy (about 3 minutes). Add in eggs, one at a time, beating after each addition until fully combined. Beat in vanilla extract.
3
In a small bowl, sift the flour, baking powder, salt and baking soda together (very important). Add flour mixture to butter mixture, alternating with evaporated milk, in about 3 additions. Do not overbeat. Fold in chopped cookies. Fill cupcake liners about 3/4 full and bake 20-25 minutes. Allow to cool 15 minutes in pan, remove and cool completely on wire rack.
4
For the frosting, beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and milk. Continue to beat for about 3-5 minutes until fluffy. Add chocolate chips. Pipe onto cooled cupcakes and garnish with half of a mini chips ahoy cookie. Enjoy!
5
Cupcake recipe adapted from Magnolia's vanilla cupcake.

4503

kcal

Calories

234

Fat

567

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Butter, Softened, 2 cups Sugar, 4 whole Eggs, and more.

Yes, Chocolate Chip Cupcakes With Cookie Dough Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Cupcakes With Cookie Dough Frosting

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