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
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