Friday, September 15, 2006

Cookie Dough Cupcakes with Chocolate Buttercream Frosting

In celebration of 25th birthdays everywhere I decided to make cookie dough cupcakes today. I found the recipe on 52 cupcakes Blog. Cupcakes are better than cakes for celebrations because you don't need a knife to cut them and you don't need a plate and fork to serve them. Plus they remind everyone of their childhood days, something especially important as you get older and also when the birthday girl is a kid at heart.

For The Cupcakes
  • 1 package of plain yellow cake mix
  • 1 package (3.4) of instant vanilla pudding mix
  • 1 cup milk
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound frozen cookie dough

Preheat oven to 350F and line muffin tin with cupcake liners. Put the cake mix, pudding, milk, vegetable oil, eggs and vanilla extract into a large bowl. Mix with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Continue mixing with mixer on medium speed for 2 minutes. Fill each lined cupcake cup two thirds of the way full, approximately 1/4 cup of batter. Place a frozen piece of cookie dough on top of each cupcake.

Bake 23-27 minutes or until golden and spring back when lightly pressed. Remove from cupcake tin and place on wire rack to cool. Optional: Remove each cupcake from its cupcake liner. Cool thoroughly before frosting keeping in mind that they may sink a little.

For the Chocolate Buttercream Frosting
  • 8 tablespoons (1 stick) butter at room temperature
  • 1/2 cup unsweetened cocoa powder
  • 3 cups confectioner's sugar, sifted
  • 3 to 5 tbsp milk
  • 1 tsp vanilla extract

Place the butter and cocoa powder in a medium bowl. Mix until combined. Add sugar, 3 tbsp of milk and vanilla extract. Blend with an electric mixer on low until combined. Increase mixer speed to medium and beat until light and fluffy. Add one to two tablespoons milk if the frosting is too thick.

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