I’m not sure what it says about me that my favorite food is cookie dough, but I do know that for as much raw cookie dough as I’ve consumed in my lifetime without getting salmonella, I’m either the luckiest girl on the planet or it’s not a real thing. Regardless, I’m not willing to risk it for my daughter, at least not at her age. Maybe when she’s older and catches me licking the bowl clean behind her back. Until then, I perfected this Cookie Dough Cupcake recipe to satisfy that raw cookie dough monster in all of us, but without any health risk (minus the high sugar count). But hey, these cupcakes are meant for birthdays, and we all know calories don’t exist on birthdays. So without any further adieu:
Cookie Dough Cupcake Recipe:
Prepare 1 box of vanilla cake mix according to the instructions with this exception:
***Replace milk or water ingredient with BUTTERMILK*** This trick is will make your cupcakes delectably moist! (<–I usually can’t stand the word “moist”, but when I reflect on these cupcakes and start to drool, suddenly don’t mind it so much 😉 ) The great thing about the vanilla cake mix is that its sweetness is very subtle. I love how the mildness of the cake cuts through the sweetness of the cookie dough frosting! Just perfect!
Now to my favorite part: the cookie dough frosting!
In large bowl, mix well
- 1 cup room temperature unsalted butter
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2-3 tbsp buttermilk
- 1/2 cup flour
- 2 1/2 cup powdered sugar
Once that is all mixed, gently fold in 3 cups of mini chocolate chips (or more if you’d like)!
Now just wait for the cupcakes to cool and then frost with the cookie dough frosting! I always make a little extra frosting so that I can put out a bowl of it separate of the cupcakes with tasting spoons. Such an indulgent treat!