If there’s two things I could pick to eat at any given time it would hands down be cookie dough and cupcakes. So what better thought in the world than to put these two delicious items together into one sweet treat! The cookie dough is made with a egg-free recipe so it can be enjoyed without the worry of them going bad on the counter, and yes!, you can even whip up the recipe all by itself for some delicious cookies. These yummy french vanilla cupcakes are stuffed full of cookie dough and topped off with vanilla buttercream icing and even more chocolate chips. Be prepared to be amazed!
Bake according to the box instructions but add in the extra vanilla when you add in the egg, oil and milk/water.
Chocolate Chip Cookie Dough
3/4 cup unsalted butter
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 cup mini chocolate chips + more for decorating
Cream together the butter, vanilla and sugar. Slowly add in the remaining dry ingredients until well incorporated.
Add in the chocolate chips and mix through.
set aside until cupcakes have cooled completely.
1/2 cup butter; room temperature
1 1/2 teaspoons vanilla extract
2 cups icing sugar; sifted
2 tablespoons clear corn syrup
Cream the sugar in a large mixing bowl or with a stand mixer. Slowly add in the icing sugar until fully incorporated. Add in the vanilla and corn syrup.
Beat for an additional 4 minutes on high.
Using a cupcake corer remove the center of the cupcake. Scoop out a bit of the cookie dough and form into a cylinder shape to fit inside the cupcakes center. Push it down into the middle and add more to top it off if necessary.
Repeat with all the cupcakes.
Place your icing into a piping bag fitted with your chosen tip. Pipe your icing over the top of the cupcake and sprinkle with the remaining chocolate chips.