There have been plenty of bright spots, however, and most of them surround the crazy amount of people who are hovering around thirty and still having birthday parties! Maybe that wears off once people start having kids? Or maybe it can't be denied that people like to have a shindig and even more so when it's bleak and blustery out. HA. I think I'll stick to my August birthday of lazing on the beach with the two people who still talk to me on a regular basis, thanks! Regardless, I can't complain that the rash of celebrations has provided me with plenty of opportunities to get creative with cupcakey prezzies and wrappers and boxes. Here are the results from one of my go-to recipes that young and old seem to enjoy.
Chocolate Chip Cookie Dough CupcakesYield: 12
1/2 C melted unsalted butter, browned and cooled
1 t vanilla
3/4 C dark brown sugar
1/2 C buttermilk any fat content
1 1/3 C all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 C mini chocolate chips
cookie dough filling
1/4 C butter, softened
1/4 C plus 2 T brown sugar
1 T milk
1/2 t vanilla
1/2 C flour
1/4 t salt
1/4 C mini chocolate chips
cookie dough frosting from Annie Eats
3/4 C unsalted butter, softened
1/4 C plus 2 T brown sugar, packed
1 3/4 C confectioners’ sugar
1/2 C all-purpose flour
1/4 t salt
1 1/2 T milk
1 t vanilla extract
mini chocolate chips for sprinkling
Line 12 cup cupcake tin with liners. Preheat oven to 325 degrees.
1. Combine flour, baking soda and baking powder in a medium bowl.
2. Whisk browned butter, sugar, eggs and vanilla in a large bowl.
3. Alternating, beat buttermilk and flour mix into the sugar mixture until just incorporated. Stir in mini chocolate chips.
4. Pour batter into cupcake liners 3/4 of the way and bake for 20-25 min. or until cupcake tops spring back to the touch and an inserted toothpick comes out clean. Let cupcakes cool completely before assembly.
eggless cookie dough filling
1. Cream the butter and sugar in a small bowl. Add milk and vanilla and mix well. 2. Beat flour and salt until just combined. Stir in mini chocolate chips. Store in refrigerator until ready to use.
cookie dough frosting
1. Cream together the butter and brown sugar.
2. Mix in confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth.
1. Once cupcakes have cooled, use the cone method to carve out the tops.
2. Make little balls of the cookie dough and place in the hole. Cover with top.
3. Frost with cookie dough frosting and sprinkle chips on top for garnish. Fab!
Nutrition (not for the diet friendly): 480 cal, 27g fat, 136mg sod, 57g carb, 38g sugar, 1g fiber, 4.5g protein