Baked to Perfection

Cookie Dough Stuffed Marble Cupcakes (Vanilla/chocolate swirl frosting)

 

I made these on my birthday and well they were a great birthday present to myself hahahahaha. I brought them to school and they were gone so fast. I brought so many and people LOVED them. I swirl chocolate and vanilla frosting. The trick with that is to put them both in a piping bag next to each other. Honestly you can do whatever you want though, I am sure it will be great. But they were amazing and you should try them by following this recipe.

 

 

 

CUPCAKES

INGREDIENTS:

• 1 and 2/3 cups (210g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 1 large egg, room temperature

• 1/4 cup (60g) yogurt

• 3/4 cup + 1 Tablespoon (195ml) milk, divided

• 2 teaspoons vanilla extract

• 1/4 cup (21g) unsweetened cocoa powder

 

DIRECTIONS:

1. Preheat oven to 350F degrees.

2. Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.

3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

4. In a large microwave-safe bowl, melt butter in the microwave.

5. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute.

6. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined.

7. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

8. Transfer 3/4 cup of batter to another medium bowl and mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.

9. Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up.

10. Using a toothpick swirl the batters lightly to create the marble effect.

11. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean.

12. Allow cupcakes to cool before stuffing and frosting.

 

COOKIE DOUGH

INGREDIENTS:

1. 1/2 cup unsalted butter, softened to room temperature

2. 1/2 cup packed light brown sugar

3. 1/4 cup granulated sugar

4. 2 Tablespoons milk or cream

5. 1 teaspoon vanilla extract

6. 1 and 1/4 cups all-purpose flour

7. 1/8 teaspoon salt

8. 1/2 cup mini chocolate chips

 

DIRECTIONS:

1. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. (about 3 min but more if you want it more creamy)

3. Add the milk and vanilla extract and mix until combined. Turn the mixer off.

4. Add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together.

5. Fold in chocolate chips.

 

DIRECTIONS:

1. Cut out middle of cupcake (however big or small you want) and stuff it with about 2 tsp of cookie dough

 

P.S. By the end of this you might have extra cookie dough, but it is great to have extra because you can store it in the fridge for about a week so that you can use it in my Cookie Dough Stuffed Pretzels!

 

 

 

VANILLA FROSTING

INGREDIENTS:

• 1/2 cup (115g) unsalted butter, softened to room temperature

• 1 and 3/4 cups (210g) confectioners' sugar

• 2 Tablespoons (30ml) heavy whipping cream or half-and-half*

• 1 teaspoon vanilla extract

• salt, to taste

 

DIRECTIONS:

1. Beat the butter on high speed until creamy - about 3 minutes with a handheld or stand mixer with a paddle attachment.

2. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low.

3. Increase to high speed and beat for 3 full minutes.

4. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet

 

*Heavy whipping cream is the prefered option of milk so that it is more fluffy

 

MILK CHOCOLATE FROSTING

INGREDIENTS:

• 1 and 3/4 cups (210g) confectioners' sugar

• 1/4 cup (21g) unsweetened cocoa powder

• 1/2 cup (115g) unsalted butter, softened to room temperature

• 2 Tablespoons (30ml) heavy cream or half-and-half*

• 1 teaspoon vanilla extract

• salt, to taste

 

DIRECTIONS:

1. In a small bowl, mix together confectioners' sugar and cocoa powder. Set aside

2. With either a handheld or stand mixer with a paddle attachment, beat butter until fluffy and creamy. Slowly add half of the sugar and cocoa powder mixture, followed by the heavy cream and vanilla extract, followed by the rest of the sugar and cocoa powder

3. Add more confectioners' sugar if frosting is too thin or add more cream if frosting is too thick. Add more salt if frosting is too sweet

 

*Heavy whipping cream is the prefered option of milk so that it is more fluffy