Cookie Dough Cupcakes
Ingredients
For the Cookie Dough Buttercream:
- Vegan Butter 4 Tablespoons 56g
- Granulated Sugar ¼ cup 50g
- Light Brown Sugar ¼ cup 50g
- Plant Milk ¼ cup 60ml
- Vanilla Extract 1 teaspoon 5ml
- All Purpose Flour ¾ cup 95g *toasted & cooled
- Salt ¼ teaspoon
- 1 cup Mini Chocolate Chips
- ½ Recipe American Style Buttercream
Instructions
- First prepare the cake recipe according to the recipe instructions on that page, but baking the batter into cupcakes
- Next prepare the American Style Buttercream according to the recipe instructions, set that aside while you make the cookie dough
- Now for the cookie dough: In the work bowl of your electric stand mixer or with hand beaters, cream the softened vegan butter with both sugars until light and fluffy (this will take about 5 minutes on high speed)
- Combine the vanilla extract with the plant milk and slowly drizzle into the creamed butter/sugar mixture while mixing on medium to high speed.
- Scrape the bottom & sides of the bowl and continue to mix smooth
- Add the salt and toasted cooled flour and mix just until combined then add the chocolate chips.
- Fold the buttercream together with the cookie dough
- Now you are ready to ice your cupcakes with cookie dough buttercream!
Video
Tried this recipe?Let us know how it was!