Chocolate Chip Cookie Dough Cupcakes

These took me about two days. I let the cookie dough freeze overnight before I even made the cupcake batter. But totally worth the long time of work!

Ingredients:

Cookie Dough -make first

2 stick butter, softened

3/4 cup sugar

3/4 cup brown sugar

4 tablespoons milk

1 tablespoons vanilla

2 1/2 cups flour

1/4 teaspoon salt

1 cup mini chocolate chips

Cupcakes:

3 sticks butter, softened

1 1/2 cup brown sugar

4 eggs

2 2/3 flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup milk

2 teaspoon vanilla

Frosting:

3 sticks butter, softened

3/4 cup brown sugar

3 1/2 cups powdered sugar

1/2 teaspoon salt

2 tablespoons milk

1 teaspoon vanilla

Directions:

Cookie Dough:

combine butter and sugars, cream on high until fluffy. beat in milk and vanilla until incorporated and smooth. Beat in flour and salt until combined. Stir in chocolate chips. Scoop onto parchment paper. Freeze.

Cupcakes:

Preheat oven to 350 degrees. Line cupcake pans with liners. In bowl, combine butter and brown sugar. Beat until fluffy. Mix in the eggs one at a time, beating and combined. Combine flour, baking powder, baking soda, and salt. alternate with adding milk, beginning and ending with dry ingredients. Blend in vanilla. Scoop into pan until 2/3 full. Place cookie dough ball on top. Back 16 to 18 minutes.

Frosting:

Combine butter and brown sugar in a mixing bowl and cream on medium high until light and fluffy. eat in the powdered sugar until smooth. Beat in salt, milk, and vanilla until smooth.

Frost cupcakes and sprinkle with mini chocolate chips. Makes around 24

Snickers Cupcakes

Delicious! :)

Ingredients

Cupcakes:

2/3 cup cocoa powder

2/3 cups boiling water

2/3 cups milk

2 1/4 cups flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

3/4 cup butter

1 3/4 cups sugar

3 eggs, room temperature

1 tablespoon vanilla

Filling:

1 1/4 cups sugar

1 tablespoon corn syrup

1/4 cup water

1 cup heavy cream

pinch of salt

5 tablespoons butter

1/4 teaspoon vanilla

36 snickers quartered

Frosting:

1 cup (2 sticks) butter, room temperature

1 pound confectioners sugar

1 teaspoon vanilla

1/2 teaspoon salt

1/3 cup caramel sauce (made by filling)

1 to 2 tablespoons heavy cream

Garnish:

24 Snickers, quartered

Directions

Preheat oven 350 degrees

Combine water and cocoa powder. Whisk thoroughly. Stir in milk, set aside.

Cream butter, add sugar and beat until fluffy. Stir in eggs, add vanilla. Sprinkle flour mix into bowl. beat thoroughly. add cocoa mixture.

Put in lined pans. bake for 20 minutes or until toothpick comes out clean.

To make the filling, put the sugar, water, syrup in a saucepan, and stir. Without stirring, bring to a boil. slowly add cream. stir in salt and butter. add vanilla. save 3/4 for frosting. Add snickers.

For Frosting beat butter on high. beat in sugar, stir in vanilla and caramel sauce. add 1 tablespoon heavy cream until satisfied with consistency.

Cut middle of cupcakes fill with filling, and frost.

Add quartered Snickers on top.

Tie Dye Cupcakes

Super easy, and way fun!

Ingredients

Cupcakes:
1 vanilla cake mix
1 1/4 cups water
1/3 cups canola oil
1 1.25 ounce bottle colored snowflake sprinkles.
1 1.25 bottle rainbow sprinkles

Frosting:
1 container whipped fluffy white frosting
decorating gels, assorted colors

Directions:

Preheat oven to 350 degrees

In a large bowl, mix together cake mix, water, and oil. (do not use directions on box) Use hand held mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. mix for another 30 seconds. 

Use ladle to fill each lined muffin cup 2/3 of the way full. Place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake come out clean with no wet batter. Remove from batter and let cool. 

Once cool, spread 2 tablespoons frosting on each cupcake. Use various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake. Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning the cupcakes as you go.

Samoa Cupcakes

Sorry for the super bad picture!
These were one of the first cupcakes I made when i first started realizing I love cupcakes.

Ingredients

Cupcakes:

Chocolate cake mix- bake according to box

When cooled, cut out middles, and fill with caramel. (Either from melted caramel, or the bottle)

Frosting:

8 ounces cream cheese

1/2 cup butter, softened

1 teaspoon vanilla

16 ounces powdered sugar

7 ounces flaked coconut

Beat cream cheese and butter until creamy. Add vanilla, mix well. Gradually add sugar, beating until smooth. Stir in coconut.

Frost cupcakes, drizzle melted chocolate chips over frosting, then drizzle caramel on top. 

Cookies && Cream Cupcakes

I make these every time I need to bring a desert. Mostly everyone likes Oreos, so these cupcakes are always a win for a party or meeting, or whatever the need may be really. This recipe is incredibly easy, and the cupcakes taste fantastic. :)
For these cupcakes, the recipe actually calls for mini cupcakes, but I make around 2 dozen normal sized cupcakes with this recipe. If mini cupcakes are desired, the recipe remains the same.

Ingredients

Cupcakes:

1 1/2 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

2 large eggs

1/2 cup reduced-fat sour cream

2 tablespoons milk

1.2 teaspoon vanilla extract

5 Oreos, broken up

Frosting:

2 cups confectioners' sugar

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup reduced-fat sour cream

1/4 teaspoon vanilla extract

Crushed Oreos, optional

Preheat oven to 350 degrees. Line trays with paper or foil liners. 

In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.

On a low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups.

Bake at 350 degrees for 15 or so minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.

For Frosting: beat sugar, butter, sour cream, and vanilla until good consistency.

Once cupcakes have cooled, spread with frosting, about 2 tablespoons for each. Top with cookie pieces, if desired.

Chocolate Cupcakes with Peanut Butter Frosting

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, or drizzle melted peanut butter over frosting.

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.