Cookie dough is a good idea right? Especially the edible version – containing no egg, so it can be eaten raw safely.
These cupcakes may have been one the best things I’ve made this year, simply down to the fact that they are so simple… A chocolate chip and vanilla cupcake, topped with a rich and buttery vanilla buttercream and finished with chocolate chips and edible cookie dough square.
If you’re like me and you remember cookie dough being a trending flavour (welcome to the oldies club), this was most popular a while back but hasn’t ever really died out – thankfully as I love a good edible cookie cough.
Raw? Never – not with me. I always like to make sure that when you’re making something like cookie dough is that there is no egg and the ingredients like flour, which is cooked off to make it safe for consumption.
Anyway, let’s get started, shall we?
175g granulated sugar.
1 tsp vanilla extract.
175g plain flour.
1 tsp baking powder.
75g dark chocolate chips.
125g granulated sugar.
35g egg yolk.
1 whole egg.
250g butter, room temperature.
Dark chocolate chips.
Edible cookie dough(I haven’t shared it on this recipe, but have it open another recipe that I have shared in the past)
Before you get started on any element of the recipe, you’ll want to do some prep. Start by lining your cupcake pan with cases, weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need read, such as a stand mixer and spatula.
Start by beating the butter and light brown sugar together until they are lighter and fluffier in colour and consistency.
You can then go ahead and add in the eggs, one at a time beating well in-between addition. Add in the vanilla extract and mix until fully incorporated.
Give the bowl and good scrapping down just to incorporate any bits that may not have been fully incorporated.
Go ahead and add the dry ingredients, in addition to the chocolate chips.
Mix all of the dry ingredients into the batter and mix just until a clear batter has formed – try not to over-mix at this stage, otherwise the cupcakes will have a tough texture.
Transfer the cake batter into the cases, I choose to use a piping bag but you can also use spoons to scoop the mixture in. Ensure they are filled around 3/4 or 2/3 of the way full, then transfer the cupcake tray into the preheated oven and bake for around 20-22 minutes or until well rises (or better, when a tester is inserted into the centre, it comes out clean).
While the cupcakes are baking, its the perfect time to make the buttercream.
Before you get started on any aspect of the recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, grabbing your stand/hand mixer and don’t forget to grab a spatula and thermometer.
To start on the recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.
While you’re waiting for your mixture to come up to temperature, you can work on the egg part.
Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.
Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.
Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.
Add in the vanilla and whisk until everything has been fully incorporated. I also add in the caramel, mixing until its fully incorporated.
If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm.
To finish up the decorating, you’lll want to pipe the buttercream on with your choice of nozzle in a piping bag and pipe on as much or as little as you’d like, scatter over some more chocolate chips, then finish with a swore of the edible cookie dough that you mad earlier on.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.