Seriously, I’m a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
I’m the recipe submitter & wanted to clarify a few things so people are not disappointed. First, you cannot skip the freezing the cookie dough step…if you do, the dough WILL bake along w/the cake and be very dry.
It’s also imperative you don’t overbake (or you’ll get the same dry baked cookie results); I actually usually only bake about 16-18 min. I CAN’T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it’s too early to take them out, but it’s not. Check the outer ridge of the cupcake (otherwise, you’re getting the dough on your toothpick which should stay *wet*).
These are great w/pretty much any cake flavor and can be made even easier by using prepared cookie dough (just don’t skip the freezing step!). When I try a new chocolate chip cookie dough recipe (or even bake old favs), I always double it and freeze some cookie dough balls for future batches of these!
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
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