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Chocolate Chip Cookie Dough Cupcakes Recipe

Chocolate Chip Cookie Dough Cupcakes Recipe

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Ingredients:

Serving

1 1/2 cups unsalted butter, at room temperature
1 1/2 cups light brown sugar , packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla extract
1 cup chocolate chips ( semisweet or bittersweet)
4 tbsp unsalted butter, at room temperature
6 tbsp light brown sugar , packed
1 cup all-purpose flour
2 tbsp all-purpose flour
7 oz sweetened condensed milk
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips
1 1/2 cups unsalted butter, at room temperature
3/4 cup light brown sugar , packed
3 1/2 cups confectioners' sugar
1 cup all-purpose flour
3/4 tsp salt
3 tbsp milk
2 1/2 tsp vanilla extract
mini chocolate chip

Directions:

To make the cupcakes, preheat the oven to 350°F Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2190.18 Kcal (9170 kJ)
Calories from fat	927.7 Kcal
		% Daily Value*
Total Fat	103.08g	159%
Cholesterol	300.45mg	100%
Sodium	828.67mg	35%
Potassium	637.07mg	14%
Total Carbs	304.69g	102%
Sugars	184g	736%
Dietary Fiber	2.26g	9%
Protein	19.32g	39%
Vitamin C	0.7mg	1%
Vitamin A	0.9mg	31%
Iron	3.8mg	21%
Calcium	286.5mg	29%

Amount Per 100 g
Calories	419.52 Kcal (1756 kJ)
Calories from fat	177.7 Kcal
		% Daily Value*
Total Fat	19.74g	159%
Cholesterol	57.55mg	100%
Sodium	158.73mg	35%
Potassium	122.03mg	14%
Total Carbs	58.36g	102%
Sugars	35.25g	736%
Dietary Fiber	0.43g	9%
Protein	3.7g	39%
Vitamin C	0.1mg	1%
Vitamin A	0.2mg	31%
Iron	0.7mg	21%
Calcium	54.9mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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