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Gooey raw cookie dough blends with soft vanilla cupcakes in this knockout sweet treat that brings together two favorites - unbaked dough and fluffy cake. They come with three amazing layers: tender funfetti cake, a surprise middle of safe-to-eat cookie dough, and a topping of dreamy cookie dough cream cheese icing you'll absolutely love.
Making these cupcakes takes me back to when I was little, sneaking bits of dough from my mom's bowl. Now I can enjoy that same feeling in a completely safe way that puts smiles on everyone's faces.
Must-Have Ingredients Breakdown
- Butter: Go with unsalted at different temps for each part. Warm for the cake mix, slightly cool for the topping.
- Cream Cheese: Don't use low-fat - you need the regular kind for the best, sturdiest frosting.
- All Purpose Flour: You'll need to warm it up first for the dough part so it's safe to eat.
- Sprinkles: Grab some good rainbow stick sprinkles that won't make your batter turn all one color.
- Chocolate Chips: The tiny ones work better throughout your dough.
- Vanilla Extract: Real vanilla gives you the tastiest foundation.
Whipping Up Amazing Cookie Dough Cupcakes
- Get Everything Ready:
- First thing, you need to make your flour safe. Put it on a baking tray and cook it at 350°F for about 5-7 minutes. Give it a stir halfway. Let it cool down completely. This makes sure you won't get sick but keeps everything tasting great.
- Make Awesome Cupcakes:
- Start with stuff that's not cold. Mix your butter, oil and sugar until it's super fluffy - take the full three minutes. This is how you get soft, moist cakes. Add your eggs one by one, mixing them in completely.
- Nail The Cookie Dough:
- Beat soft butter with both kinds of sugar until you can see it's gotten much lighter. Slowly add vanilla and milk while you mix. Put in the flour mix carefully until just mixed together. You want dough firm enough to roll but soft enough to squeeze through a piping bag.
- Put In The Filling:
- Cut holes in your cooled cupcakes for the dough to go in. Pack it in well but don't overstuff. Keep it a bit below the top so there's room for frosting.
- Get The Frosting Right:
- Use slightly cool butter with room temp cream cheese for the best feel. Mix until totally smooth before any sugar goes in. Add your cookie dough bits slowly, mixing completely between each addition.
- Put It All Together:
- Swirl your frosting from the outside edge toward the middle. Top each cake with a small ball of leftover dough and sprinkle some mini chocolate chips on top.
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Getting Your Temps Just Right
Watching your temps matters for everything in this recipe. Warm ingredients make soft cupcakes, while cooler stuff creates frosting that holds up well. Understanding these little details turns your treats from just okay to amazing.
Making Them Ahead Of Time
These cupcakes actually taste better after they sit a bit. Make them the day before, keep them in the fridge, and let them warm up before serving to get the best mix of flavors.
Keeping Them Fresh
Store these goodies in a sealed container in your fridge for up to five days. Let them sit out for about 30 minutes before you eat them so they taste and feel just right.
Whenever I bake these cupcakes, I can't help but remember how my daughter's face lit up when she first tried them. She says it's like getting to enjoy cookie dough and cake at once - the ultimate combo.
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These Cookie Dough Cupcakes sum up why I love baking so much - making happy moments through exciting mixes of familiar treats. They're more than just something sweet to eat; they're a fun experience that brings out everyone's inner kid.
Common Questions
- → What does buttermilk do here?
- It softens the cupcakes and gives them a tiny tangy flavor.
- → Is the filling okay to eat raw?
- Absolutely! The flour's been heat-treated and there are no eggs.
- → Can I prepare them early?
- Yes! Make the parts 2 days in advance and put them together the day you serve.
- → Why isn’t the butter fully softened for frosting?
- Using little-chilled butter helps it hold its shape better.
- → Can I store these in the freezer?
- Unfrosted ones freeze well for up to 2 months. Frost them after they thaw.