Cookie Dough Centre Cupcakes
ready in 2 h. 55 min.
- For Chocolate Chip Cookie Dough
- ½ cup butter (softened)
- ⅜ cup white sugar
- ⅜ cup brown sugar
- ½ tsp pure vanilla extract
- 3 Tbsps Whole milk
- 1 ⅛ cups flour
- ¼ tsp baking soda
- ¾ cup Dark Chocolate chip (plus extra for sprinkling)
- For Cupcakes
- ½ cup butter
- ½ cup granulated sugar
- 2 eggs (at room temperature)
- ¾ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp Baking powder
- 2 tsps pure vanilla extract
- 2 Tbsps Whole milk (plus more as needed)
- For Frosting
- 1 tub Cool Whip® thawed (275 g | 10 oz)
For Chocolate Chip Cookie Dough:
In the bowl of a stand mixer, add the butter and sugars and beat on high until creamy and fluffy. Add in vanilla and milk and beat until combined. Turn the mixer to low and slowly add flour and baking soda. Mix until combined and then stir in chocolate chips.
Form the cookie dough into 12 (1-inch / 2.54 cm) rounds, place on a baking sheet and place in the freezer for about 2 hours or until firm.
Preheat oven to 350°F / 180°C. Line a standard 12 hole muffin tin with paper or foil cupcake liners.
In bowl of a stand mixer, add all ingredients for the cupcakes except the milk. Beat until all ingredients are well combined, streaming in milk, until batter is smooth and creamy.
Fill cupcake liners only 1/4 full with batter, then drop the frozen cookie dough rounds on top of the batter, and top with remaining batter, roughly 3/4 full. Bake for 15-20 minutes, until the tops of cupcakes are golden brown. Cool in the pan for 5 minutes, remove and transfer to a wire rack to cool completely before frosting.
Stir thawed frosting until smooth and creamy. Spoon frosting over cupcakes and sprinkle with mini dark chocolate chips. Serve.