You're going to need to make chocolate chip cookie dough, or buy a roll of cookie dough at the store, either one will work. Scoop the dough into little balls and freeze for about 2 hours, or completely frozen.
When the dough balls are almost frozen, go ahead and make your cake batter. I made Magnolia Bakery's vanilla cake recipe, but you can make any recipe you choose, even chocolate batter. For the Magnolia recipe you need butter, eggs, sugar, milk, AP flour, self-rising flour, vanilla, and whole milk.
Beat the butter until fluffy, then add sugar. It should look about like this:
Then add the eggs one at a time, beating well after each addition. Combine the flours in a small bowl and combine the milk and vanilla in a small pourable measuring cup. Alternate the flour mixture and the wet mixture, beginning and ending with the dry ingredients. Avoid mixing too much so your cupcakes won't be tough. Nobody likes a chewy cupcake! Here's the finished batter
Line muffin pan with liners and fill about 2/3 way full
Now bring out the frozen dough balls, set one in the center of each cupcake and gently press down with your finger (sorry for the sideways picture)
Now take some of the batter (already in the cupcakes) and spoon it over the dough balls, just to cover it
Now pop them in the oven and bake for about 18-22 minutes
finished product, nice and buttery. Let sit in pan a couple minutes then let them cool completely on a wire rack. While waiting on the cupcakes to cool, make teeny tiny dough balls with left over dough and cook. Watch those cookies like a hawk while they are baking. Go ahead and make the cookie dough frosting. First make the eggless cookie. You'll need butter, sugar, brown sugar, vanilla, milk, flour, salt, and mini chocolate chips
Beat the butter, sugars, vanilla, and milk in a bowl until well combined. Mix in the flour, salt, and chocolate chips.
Set this aside and make actual frosting. I used sprinkles vanilla buttercream, but feel free to make any kind you want. You'll need butter, milk, vanilla, powdered sugar, and salt
Beat the butter, salt, and powdered sugar together until nice and creamy. Add the vanilla and milk. Add more milk if necessary
yum, now bring back the eggless cookie dough, break up some pieces into the frosting
Mix up well and add more if needed, just keep tasting it to see what you think, like we do :)
Then, I used my fancy frosting decorating kit Chad got me to frost the cupcakes. Smart brother
Here's the finished cupcake!
Of course, we cut into one right away
o my. DELICIOUS. Here's the army of cupcakes
Chocolate Chip Cookie Dough Cupcakes
1 batch chocolate chip cookie dough (can use already made refrigerated dough)
1 batch vanilla or chocolate cake batter
1 batch vanilla frosting
1 batch eggless cookie dough
Make the cookie dough and roll into balls. Freeze about 2 hours or until the dough balls are completely frozen. When dough is almost frozen make cake batter.
Magnolia Bakery Vanilla Cupcakes:
1 cup unsalted butter, soft
2 cups sugar
1 1/2 cups self-rising flour
1 1/4 cup AP flour
1 cup milk
1 tsp. vanilla
Preheat oven to 350 degrees. Line muffin pans with cupcake liners. Set aside. In a large bowl, beat butter until fluffy. Gradually add sugar, beat about 3 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, combine flours. In another small bowl, combine milk and vanilla. In 3 parts, alternately add the flours and milk and vanilla, until just mixed. (Beginning and ending with flours.) Fill muffin tins with batter 2/3 way full. Pull out frozen dough balls and put one in each cupcake. Gently press down the dough balls. Cover the dough balls completely with batter already in each cupcake. (I used a spoon to do this.) Pop them in the oven and bake 18-22 minutes. While those are baking away, go ahead and make the frosting.
Sprinkles Vanilla Frosting Recipe:
1 cup unsalted butter, soft
1/8 tsp. salt
3 1/2 cups powdered sugar
1 tsp. milk
1 tsp. vanilla
Beat butter, salt, and powdered sugar until well combined. Add in milk and vanilla. (Add more milk if necessary.)
When the cupcakes are done cooking, pull them out of the oven and let them cool about 2 minutes in the pan, then take them out and let cool completely on a wire wrack. Set aside. If you have left-over frozen dough balls, roll to even smaller balls and bake at 375 degrees about 4-7 minutes. (These will go on the top of the cupcakes.) Set those aside to cool. Now make the eggless cookie dough.
Eggless Cookie Dough:
3/4 cup butter, soft
1 cup brown sugar
1/2 cup sugar
1 Tbs. vanilla
4 Tbs. milk
2 cups flour
1/2 tsp. salt
1/3 cup mini chocolate chips
Beat together butter and sugars. Mix in vanilla and milk. Now add flour, salt, and chocolate chips. Once this is mixed well, bring out the vanilla frosting and crumble pieces of eggless cookie dough over the frosting. Stir in cookie dough, adding as much as you want. Now pipe or spread frosting onto the cooled cupcakes and top with a mini chocolate chip cookie!