Molten Cookie Dough Cupcakes

These might be my dream cupcake. That frosting looks absolutely divine. I love that her cupcake recipe is based off of yours. Plus the fact that the dough can turn into bake-able cookies shows how thoughtful she was while creating this book. Congrats to Kristen on I’m sure will be a fantastic holiday gift this season.

These molten cookie dough cupcakes are homemade vanilla cupcakes filled with cookie dough and topped with chocolate chip cookie dough buttercream. Review the recipe notes and information about safe-to-eat flour before beginning.


Prep Time : 1 hour 
Cook Time : 18 minutes 
Total Time : 2 hours 
Yield: 12 cupcakes


INGREDIENTS

Cookie Dough

• 2 and 1/4 cups (280g) heat-treated all-purpose flour* (spoon & leveled)
• 2 and 1/4 teaspoons cornstarch
• 3/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/3 cup (80ml) pasteurized egg whites, at room temperature*
• 2 teaspoons pure vanilla extract
• 1 cup (180g) mini semi-sweet chocolate chips

Cupcakes

• 1 and 3/4 cups (215g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/3 cup (80ml) pasteurized egg whites, at room temperature*
• 2 teaspoons pure vanilla extract

Cookie Dough Buttercream

• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 2 teaspoons pure vanilla extract
• 1 Tablespoon heavy cream or milk
• 1 teaspoon salt
• 3 cups (360g) confectioners’ sugar, sifted
• optional garnish: reserved cookie dough, sprinkles, and/or chocolate chips

Get The Instructions ===>> sallysbakingaddiction.com