Wednesday, 12 March 2014

Cookie Dough Cupcakes: This is a cookie DO!


Today i start with a poem:

Oh Canada, you hate us so.
First you bring warmth and then you bring snow
I miss being able to feel my toes
I miss having moisturised elbows
So from your most beloved season,
Quit your crap Canada. I don't need a reason.

I know, I should write Hallmark cards right?!

So if you are stuck inside today, have a day off, or have kids home for march break--baking is ALWAYS fun. And will give you some treats for your hot cocoa and movies :)

So let's talk cupcakes. They're cute. And pretty. And JUST LOOK AT 'EM UP THERE. All sweet and twirly and pretty. Yeah. That's the stuff. 

Oh Ry-Ry I know. Bless your heart!

Cupcakes are a great alternative to cake, or can be a part of a dessert table at an event. These were for my lovely Aunt's birthday last weekend. She is an amazing baker and my go-to person for all baking questions! I wanted to bake for HER for a change :) 

These are my first batch of cupcakes EVER. I know...EVER. LIKE EVER. And I must say I was in love with how beautiful they looked. And they are cookie dough. Can you even? No you can't. 

I did make these from scratch but if you are in a pinch you can use the boxed variety cake mix of your choice and then just make the buttercream. Either way I believe in you to do this. LET'S GET TO MAKIN' AND CUPCAKIN'!

Find out how after the jump!

First thing is is what you will need.
  • Muffin liners or fancy cupcake liners found at Michael's, Wal-Mart, Supermarkets, etc. (I use plain parchment paper liners and then add the fancy ones after ;) )
  • Hand-mixer or stand-mixer. I have a hand mixer. I know, hard knock life for me.
  • Mixing bowls of various sizes.
  • Measuring spoons and cups
  • Parchment paper or a clean surface to decorate on
  • Pipings bags and tips or a large ziploc freezer bag 

Vanilla Cupcakes

Recipe from Chef Mommy

  • 1/2 cup butter, room temperature
  • 2/3 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  1. Preheat your oven to 350.
  2. Line your muffin tin with paper liners (the amount will depend on the size of your pan. Mine made 12 cupcakes with quite high domes which is what I wanted!)
  3. In a small bowl mix together all dry ingredients and whisk to combine. This ensures your cupcakes bake evenly :)
Getting heated in here guys!
4. In your large bowl beat together your butter and sugar until it is creamy and well combined. This is why softened butter is crucial--otherwise it will be hard to mix together.

5. Add eggs one at a time until fully combined.
6. Add in vanilla and combine.
7. In 1/3 portions add in dry ingredients and milk to your butter and sugar mixture. Begin and end with dry ingredients. Adding it in slowly ensures you don't get lumpy batter!
8. Scoop into liners about 2/3 of the way (as seen above). I use an ice scream scoop because it is easy, makes every cupcake the same, and makes less of a mess!
9. Bake for 20 minutes until a toothpick poked in the centre comes out clean. I would watch them around the 15 minute mark depending on your stove.

Cooled cupcakes with buttercream frosting ready to go!

10. Take out of oven when done, let cool before you remove them to decorate. 

Cookie Dough Buttercream 

Adapted from Fit, Fun & Delish


  • 3 sticks of unsalted butter (or 12 oz)
  • 3/4 cup packed brown sugar
  • 3 1/2 cups icing sugar
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 3 tablespoons milk
  • 2 1/2 teaspoons of vanilla extract
** I followed this recipe more or less exactly and it yielded enough frosting for another dozen cupcakes. I ended up making a cake instead just to use it! **


  1. Beat together your butter and brown sugar until its smooth
  2. Next add in your icing sugar until smooth
  3. Add the salt, then half the flour mixture at a time until smooth
  4. Mix in the milk and vanilla extract
  5. This buttercream is thick--don't be discouraged if its hard to mix. It will combine eventually but if its TOO thick and not moving add a tablespoon of milk at a time. Remember buttercream is supposed to be stiff and hold its shape, so don't add too much liquid!
  6. Once your icing is finished, place in your piping or freezer bag and snip off a tiny portion of the end. If you have a piping tip, this will go in FIRST. I use a large Wilton closed-star tip for these!
  7. For frosting techniques see this video. It was really helpful! :

 8. Last and not least...get out all your fun decorations! Chocolate chips are great (of course, for the cookie dough!) But so are sprinkles! You will see I made chocolate accents and I will make another post on how to temper chocolate for decorations :)
9. Helpful hint: be wary of how warm your room is, especially after the oven has been on! Too much heat will warm your buttercream and cause wilty decorations. If this happens pop it in the fridge for a few minutes! You can also wear gloves to prevent your own body heat from affecting the frosting too much.

I started to decorate them inside the pan...but it was too messy!

Now to add the chocolate..

Sprinklin' Thangs

All ready to go :)

Hanging out with some sweet pals!

And there you have them! These were a lot of fun to make. Like I said, I had also made a cake with a very simple vanilla cake recipe from I whipped up some simple chocolate frosting and piped cookie dough rosettes all over the cake. I also made a chocolate plaque to decorate. 

Just because I'm an accident doesn't mean I'm not delish!
She will be forever 21 <3

The cake was really impromptu and more created out of panic for too much left over icing and concern that the cupcakes wouldn't be enough! Not bad for a first cake but definitely was NOT planned and thus was pretty funky looking. I made the cake board out of cardboard and aluminum foil ! Worked in a pinch...but was very flimsy! 

I sincerely hope you try this--the cupcakes were a HUGE hit. The buttercream really does taste like cookie dough!I of course, couldn't really have it because of the gluten--but I bought gluten free cake mix to try for next time. You could easily do this and substitute gluten free flour in your buttercream. I just didn't want to risk making something that didn't work due to time constraints! 

Happy Baking!


P.S Stay tuned for a how-to on the decorations :)

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