Cookie Dough Stuffed Cupcakes

>> Wednesday, August 13, 2014

You see . . . Pinterest wasn't a thing when I started blogging many (many) years ago. I get aggravated at how food blogging (and everything else, it seems) has become this ever-escalating let's-see-who-can-come-up-with-the-craziest X, Y, or Z. In other ways, however, I get struck by genius at every turn. Yeah, as much as I hate to admit it, Pinterest gives me inspiration, even for the foods I share on my own blog because sometimes I like to push the limits.

So, I'm two weeks too late for this to officially be a birthday cake. Still, I wanted to whisk up something delicious for dessert to celebrate the big 3-1. And I took two existing recipes on this site and used this stuffed cupcake recipe (thanks for sharing, Tyler + Pinterest gods) as my inspiration.

Sprinkles = optional, but highly recommended.


(VEGAN) COOKIE DOUGH STUFFED CUPCAKES
with a chunky peanut butter + coconut "fudge" frosting

What you'll need . . . 
* These peanut butter + chocolate + banana stuffed cupcakes are delicious too! You should try them! As a note: I used CHUNKY peanut butter in the frosting this time around.

Method . . .
  1. Make your cookie dough and then spoon out into 12 equal sized balls. Freeze for a couple hours until hardened.
  2. In the meantime, make your cupcake batter. If you're waiting for everything to freeze, place it in the fridge while you wait. Just be sure to take it out 20 minutes or so before baking.
  3. Preheat your oven to 350 degrees F. Line a standard cupcake pan with paper liners, then fill each 2/3 full + otherwise evenly distribute cupcake batter.
  4. Place one frozen cookie dough ball into each cupcake, then place in the oven for 10 minutes. Then rotate 180 degrees and bake for another 20-25 minutes. Until toothpick inserted into the cupcake (not the cookie dough) comes out clean.
  5. Take cupcakes out of the oven to cool completely before frosting.
  6. Then spread frosting and decorate however you wish. I like to keep my cupcakes in the refrigerator, which makes the frosting turn into that refrigerator fudge consistency. Do whatever you like. It's your party!
// YUM

This recipe makes 12 large cupcakes for a fraction of the cost they'd be at the bakery. No, really. I can't believe how much a good cupcake costs these days. I'd much rather make my own. And if you really strip this recipe/process down, you'll see it's is far less daunting than it seems.

I promise.

What sweet or savory treat did you eat to celebrate your birthday this year?

And be sure to check out another amazingly fun (never)homemaker hybrid recipe -- Half Dozen Chocolate + Peanut Butter Swirl Cookies. Might be one of my favorites . . . ever.

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