My favorite birthday cake has always been vanilla cake with chocolate frosting. There’s just something about the combination of the two. These Birthday Cupcakes totally remind me of my childhood.
But, I didn’t want to just make a regular vanilla cupcake. So, I was looking through Pinterest, I saw many posts of adding other treats in the middle. Genius!
I added a chocolate chip cookie dough center because, who doesn’t like cookie dough? Delicious!
I especially liked Kelly Miller’s creation of Mostly Homemade Mom. So I used her chocolate chip cookie dough recipe.
This recipe does not include eggs because the dough doesn’t get baked. After you make the dough into balls, you have to freeze them. This is so the dough doesn’t melt and get runny as they bake. It’s best to freeze the balls in a sealed container overnight.
The next day, make your cake batter, fill the cupcake pans and drop one ball on top of each cupcake batter. There is no need to push it to the center because as they bake, the balls will fall into the batter in their own.
The recipe is for half the amount of batter that is usually used for 24 cupcakes. This is because you do not fill the cupcakes up all the way to make room for the dough balls.
This is one recipe you have to try!
Cookie Dough:
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar
2 1/2 tbsp milk
1 tsp vanilla
1/8 tsp salt
1 1/2 cup flour
1/2 cup mini chocolate chips
Cupcakes:
1 cup buttermilk
1 egg
1/4 cup oil
2 tbsp vanilla
1 cup sugar
1 1/2 cup flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
Cupcake Liners
Frosting:
1 stick butter, softened
4 tbsp cream cheese
2/3 cup cocoa powder
3 cups powdered sugar
4 tbsp heavy cream
1 tsp vanilla
Sprinkles for garnish
Cookie Dough:
Add all ingredients except chocolate chips in a mixing bowl and mix until incorporated. Stir in chocolate chips. Use a cookie scoop to shape the dough into balls. Place in a sealed container and place into the freezer overnight until frozen solid.
Cake:
Pre-heat oven to 350 degrees. Place cupcake liners in a 24 cupcake pan.
In a standing mixer, add egg and oil. Beat until combined. Add buttermilk, vanilla and dry ingredients. Mix at a medium speed.
Use a cookie scoop to fill each cupcake well only half way. You need the extra space for the dough. Take the dough balls out of the freezer and place one ball in the center of each cupcake batter.
Bake for 30-35minutes. Cool on a wire rack.
Frosting:
Add butter, cream cheese and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency.
Add small amount additional heavy cream, if needed. Stir in vanilla.
Put frosting into a piping bag with a decorative tip. Pipe a generous amp of frosting on each cupcake. Top with sprinkles.
