Description
Fluffy vanilla cupcakes cradle a scoop of edible cookie dough loaded with mini chocolate chips atop silky vanilla buttercream, delivering a playful burst of textures and sweet, buttery flavors in every bite.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter softened
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 4 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/2 cup unsalted butter softened
- 2 cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy, then beat in eggs one at a time, followed by 1 teaspoon vanilla.
- Whisk together 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt; add to the butter mixture alternately with milk, beginning and ending with flour.
- Divide batter evenly among liners and bake for 18–20 minutes or until a toothpick comes out clean; let cupcakes cool completely.
- For the edible cookie dough, beat 1/2 cup butter, brown sugar, and 2 tablespoons granulated sugar until pale and creamy; mix in 4 tablespoons flour and 1/4 teaspoon salt, then stir in 1/2 teaspoon vanilla and the mini chocolate chips.
- Make the frosting by beating 1/2 cup butter until smooth, gradually adding confectioners sugar, then milk and 1 teaspoon vanilla until light and spreadable.
- Pipe or spread frosting onto each cooled cupcake.
- Top each cupcake with a small scoop of the prepared edible cookie dough.
Notes
- The edible cookie dough uses heat-treated flour to ensure safety.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- For extra crunch, use different types of chocolate chips or chopped nuts.
- Adjust frosting consistency by adding more milk for a softer texture or more sugar for a stiffer hold.