Edible cookie dough is definitely sweeping the food world right now! Even brands like Tollhouse are selling their own versions in supermarkets and bakeries. I have always been a cookie dough fan, so I’m fully embracing this trend. With that in mind, I decided to create some magical cupcakes that are filled edible cookie dough, and topped with buttery cookie dough frosting. To all you cookie dough lovers out there, this one’s for you!
Mix the cookie dough ingredients together.
Roll into 24 dough balls. Freeze until firm.
Preheat oven to 350 and line 2- (12 cup) muffin tins with liners. Set aside.
In a medium-sized bowl, cream the sugar and butter together. Mix in the eggs and vanilla until blended.
In a separate bowl, stir the dry ingredients together. Gradually add to wet ingredients, alternating with the milk.
Scoop batter into lined muffin tins filling them 1/2 full.Press a frozen piece in the batter
Top with batter until 3/4 full. Repeat. Bake for 13-18 min.
Allow them to cool completely.
Prepare buttercream by blending butter until light and fluffy. Add in brown sugar and flour and mix on medium-high for 2 min.
Mix in coffee creamer and vanilla and beat on high for another 3-5 minutes.
Swirl onto cooled cupcakes and top with chocolate chips, sprinkles, and a mini chocolate chip cookie.
