Cookie Dough Cupcakes
 
Ingredients
For The Cookie Dough:
  • 125g chopped chocolate for cookie dough
  • 60g soften butter
  • 85g brown sugar
  • ½ teaspoon vanilla extract
  • ¼ tsp salt
  • 100g plain flour
  • 2 tablespoons milk (or less)
For The Cupcakes:
  • 429g all-purpose flour
  • 3 teaspoons baking powder
  • 265g granulated sugar
  • ½ teaspoon salt
  • 375ml of milk
  • 125ml vegetable oil
  • 125g butter
  • 2 tablespoon Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 100g chopped chocolate for the batter
  • 100g chopped chocolate or chocolate chips for decorating
  • 20 mini choc chip cookies
For The Brown Sugar Buttercream
  • 5 Large Egg Whites
  • 330grams (1⅔ p cups) Dark Brown Sugar
  • ¼ tsp Salt
  • 340g (1 ½ cups) Butter, room temperature
  • 1 tsp vanilla bean paste
Instructions
Make Your Cookie Dough
  1. In the bowl of a stand mixer with a pedal attachment cream butter and sugar together until it becomes pale and creamy. Add the milk and vanilla and mix. Add salt and flour and mix until just incorporated. Scrape the bowl, add chopped chocolate and mix for another few seconds.
Make Your Cupcakes
  1. Preheat your oven to 160C/320F on fan setting
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, sugar and salt. Turn mixer down to the lowest setting to combine the ingredients well. Add the softened butter and mix until it resembles fine sand.
  3. In a bowl or jug, whisk the milk, eggs, yogurt, oil and vanilla extract.
  4. Slowly add the wet ingredients to the mixer while it’s on low speed, in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl occasionally to make sure there are no lumps. Fold in the chopped chocolate.
  5. Fill each paper ¾ of the way and sprinkle with some chocolate pieces
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Cool completely on a cooling rack before frosting.
Make Your Brown Sugar Swiss Meringue
  1. Place egg whites, sugar, and salt into a bain-marie (heatproof bowl set over a pan of simmering water). Whisk until mixture is completely smooth and no sugar grains can be felt (about 71 C degrees)
  2. Transfer into a clean bowl of a stand mixer and using the whisk attachment, beat on low speed for 3 minutes and increase to high speed until stiff, glossy peaks form, about 6 minutes. Touch the side of your bowl to make sure the meringue is not warm. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (the meringue will deflate as butter is added, that’s fine). Once all the butter is incorporated, beat on medium-high speed until frosting is smooth, stiff and glossy, this can take some time, don’t give up. If it looks like it separated, don’t worry, just increase to high speed and give it a few minutes until the cream reaches the right consistency.
  3. Once it reached the glossy and stiff consistency of buttercream, add the teaspoon of vanilla paste and whisk another 20 seconds.
  4. To frost, fill a piping bag with brown sugar buttercream frosting fitted with a French star tip. Frost in a swirl motion and sprinkle some chocolate chips on top. Stick in a mini cookie on the side and enjoy!
  5. You can keep these at room temperature, or in the fridge (but then allow them to come back to room temperature and add your cookie later so it won't get soggy)
Recipe by at https://www.kerenruben.com/cakes-and-desserts/cookie-dough-cupcakes/%20