Cookie Dough Frosting Cupcakes

A good cupcake is nothing without an equally delicious frosting. In my latest cupcake endeavor I created a cookie dough frosting to pair with my go-to chocolate cake recipe, resulting in a delectable treat to say the least.


I must say, this frosting takes the cake (too punny? No such thing.) I took my buttercream frosting and made a few alterations to give it that cookie dough flavor. Adding light brown sugar created that slightly grainy texture that cookie dough has.

You know the one… where the sugar crystals start dissolving on your tongue as the buttery batter melts away. Well, this frosting achieves just that in a light consistency (it is frosting after all).

Ingredients
Chocolate Cupcakes

• 1 1/4 cups (156 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (80 g) unsweetened cocoa powder, sifted
• 1 1/2 teaspoons instant espresso powder
• 1 cup plus 2 tablespoons (270 ml) milk,¹ room temperature
• 2 teaspoons vanilla extract
• 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
• 1 1/4 cups (250 g) sugar
• 2 large eggs, room temperature

Cookie Dough Frosting

• 3/4 cup (170 g or 1 1/2 sticks) unsalted butter, room temperature
• 1/3 cup (67 g) light brown sugar, packed
• 1 1/2 cups (187 g) confectioner's sugar, sifted
• 1/4 cup (31 g) flour²
• Pinch of salt
• 2 teaspoons vanilla extract
• 1 tablespoon milk

Instructions
Chocolate Cupcakes

1. Preheat oven to 350° F. Place cupcake liners in a cupcake tin and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cocoa and espresso. Set aside.
3. In a liquid measuring cup, stir together the milk and vanilla. Set aside.
4. In the bowl of a stand mixer, beat butter at medium-high speed until smooth and shiny, about 30 seconds. Gradually add sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides when necessary.
5. With the mixer on the lowest speed, pour in one-third of the flour mixture, followed by half of the milk mixture. Mix until the ingredients are almost combined.³ Repeat and end with the last third of the flour mixture. When the batter appears combined, turn off the mixer, scrape the sides of the bowl with a rubber spatula and turn on medium speed once more to beat about 15 seconds longer
6. ........................................

For full instructions please see : www.ifyougiveablondeakitchen.com

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