Chocolate chip cookie dough cupcakes with cookie dough frosting!

Name: Chocolate chip cookie dough cupcakes with cookie dough frosting!
Yield: 24 servings
Cuisine: American
Ingredients: 3/4 cup butter (room temperature); 1 cup brown sugar; 1 egg (room temperature); 1 tbsp vanilla; 2 cup all-purpose flour; 2 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 1 1/4 cup chocolate chips; 3/4 cup butter (room temperature); 1 cup brown sugar; 1 tbsp vanilla; 1 1/4 cup all-purpose flour; 3/4 tsp salt; 6 tbsp milk (2%, soy, or almond all work); 1 1/2 cup mini chocolate chips (optional)

Autym @cook_2726790

My boyfriend is obsessive about cookie dough so I made these and now I'm not allowed to stop making them!!

Autym @cook_2726790

My boyfriend is obsessive about cookie dough so I made these and now I'm not allowed to stop making them!!

Saved

Ingredients

24 servings

cupcakes
3/4 cupbutter (room temperature)
1 cupbrown sugar
1egg (room temperature)
1 tbspvanilla
2 cupall-purpose flour
2 tspcornstarch
1 tspbaking soda
1/2 tspsalt
1 1/4 cupchocolate chips
frosting
3/4 cupbutter (room temperature)
1 cupbrown sugar
1 tbspvanilla
1 1/4 cupall-purpose flour
3/4 tspsalt
6 tbspmilk (2%, soy, or almond all work)
1 1/2 cupmini chocolate chips (optional)

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Steps

1

Preheat oven to 350°F and line 24 muffin cups.
2

For the cupcakes:
3

Cream butter and brown sugar until fluffy.
4

Mix in egg and vanilla.
5

In different bowl, combine flour, corn starch, baking soda, and salt. (I like to sift them together, but that's up to preference)
6

Slowly mix dry ingredients into the wet, I usually do this about 1/2 cup at a time to avoid a mess.
7

Stir in chocolate chips.
8

Scoop about 1-1.5 tablespoons of batter into each cup. Bake for 11-13 minutes. Let cool completely before frosting.
9

For the frosting:
10

Cream butter and sugar. Mix in vanilla.
11

Combine flour and salt, the stir into wet mixture slowly. (It'll be kinda doughy at this point)
12

Beat in the milk until fluffy. Fold in mini chocolate chips if desired.
13

Storage: unfrosted cupcakes will hold up fine covered at room temperature for about a week. Frosted cupcakes should be consumed asap as putting the cake in the fridge will make them hard. I usually keep the frosting in a Tupperware container until I need it.