Cookie Dough Centre Cupcakes

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Cookie Dough Centre Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
392
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie392 kcal(19 %)
Protein3.83 g(4 %)
Fat21.67 g(19 %)
Carbohydrates43.36 g(29 %)
Sugar added19.04 g(76 %)
Roughage0 g(0 %)
Vitamin A159.99 mg(19,999 %)
Vitamin D0.42 μg(2 %)
Vitamin E1.33 mg(11 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.27 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate26.31 μg(9 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0 mg(0 %)
Potassium79.81 mg(2 %)
Calcium44.52 mg(4 %)
Magnesium18 mg(6 %)
Iron0.92 mg(6 %)
Iodine12.66 μg(6 %)
Zinc0.35 mg(4 %)
Saturated fatty acids13.84 g
Cholesterol70.51 mg

Ingredients

for
12
For Chocolate Chip Cookie Dough
½ cup butter (softened)
cup white sugar
cup brown sugar
½ teaspoon pure vanilla extract
3 tablespoons Whole milk
1 ⅛ cups flour
¼ teaspoon 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 teaspoon baking soda
1 teaspoon Baking powder
2 teaspoons pure vanilla extract
2 tablespoons Whole milk (plus more as needed)
For Frosting
1 tub Cool Whip® thawed (275 g | 10 oz)
How healthy are the main ingredients?
sugarsugaregg

Preparation steps

1.
For Chocolate Chip Cookie Dough:
2.
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.
3.
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.
4.
For Cupcakes:
5.
Preheat oven to 350°F / 180°C. Line a standard 12 hole muffin tin with paper or foil cupcake liners.
6.
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.
7.
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.
8.
For Frosting:
9.
Stir thawed frosting until smooth and creamy. Spoon frosting over cupcakes and sprinkle with mini dark chocolate chips. Serve.