Chocolate Cookie Dough Crunch Cupcakes
Jellibean Journals
Jellibean Journals
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  • 30 cupcakes Ingredients Cupcakes ¾ cup (1½ sticks)butter, at room temperature ⅔ cup sugar ⅔ cup brown sugar, packed 2 eggs, at room temperature 2 teaspoons vanilla extract 1 cup buttermilk ½ cup sour cream 2 tablespoons brewed coffee 1¾ cups all-purpose flour 1 cup cocoa powder 1½ teaspoons baking soda ½ teaspoon salt Cookie Dough Frosting 1½ (3/4 cup) sticks butter, at room temperature 6 tablespoons brown sugar, packed 1¾ cups confectioners’ sugar ½ cup all-purpose flour pinch salt 4 teaspoons milk 1 teaspoon vanilla extract 30 Chocolate chip cookies Instructions Start the cupcakes by preheating oven to 350F. Line a cupcake pan with 30 muffin cups. In a medium bowl combine vanilla, buttermilk, sour cream, and coffee. Set aside. In another bowl sift flour, cocoa, baking soda and salt. Set aside. In a large bowl cream butter and both sugars until fluffy, about 5 minutes Add eggs, one at a time until combined. Scrape bowl. On low speed add buttermilk mixture in 3 parts, alternating with flour. Beat only until combined. Distribute among muffin cups, filling each about ⅔ full. I use this scoop to make it easier. You may or may not use all the muffin cups. Bake 20-25 minutes until a toothpick comes out clean. Remove cupcakes from pan to a cooling rack and start the frosting. Cookie dough frosting is made by beating brown sugar and butter for about 2 minutes until fluffy. Add confectioners' sugar and beat to combine. On medium speed add flour and salt until smooth and then pour in milk and vanilla extract. Beat until combined. Assemble cupcakes by slicing the top ⅓ off each cupcake horizontally. Pipe or spoon a dollop of frosting onto the bottom half of the cupcake and press a cookie into the frosting. Finish by topping the cupcake and adding more frosting on top, if desired. 3.2.1311



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