Chocolate Chip Cookie Cupcakes with Brown Sugar Cookie Dough Buttercream

I love cookie dough, and I love chocolate cake, so naturally I had to find a way to combine the two. This idea is nothing like my idea to combine chocolate cake and peanut butter. That was just a disaster. This, this is good!

I did learn a few things doing this. First, I keep forgetting when stuffing cupcakes not to fill the liners as much. When you do this you end up cupcake volcanoes! And second, I love, love, love cookie dough with chocolate cake!! 

Chocolate Chip Cookie Cupcakes

To begin go here and pick up the Basic Chocolate Cupcake recipe. Fill cupcake liners only 2/3 of the way. Remove from oven once they have been cooking for 15 minutes, in order to stuff with cookie dough (See below). 

While cupcakes are baking make cookie dough.

*Recipe from Crisco 

3/4 Cup Butter Flavor Crisco
1 1/4 Cups Firmly Packed Light Brown Sugar
2 Tbsp. Milk
1 Tbsp. Vanilla
1 Egg (Use egg beaters, find equivalent on package)
1 3/4 Cups All-Purpose Flour
1 tsp. Salt
3/4 tsp. Baking Soda
1 Cup Milk Chocolate Chips

*The use of egg beaters allows you to safely consume the cookie dough without cooking it first. 

Combine Butter Flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended. Beat egg into creamed mixture. In separate bowl, combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. 

Remove cupcakes from the oven once they have been cooking for about 15 minutes. Take about a Tablespoon of cookie dough and push in the center of each cupcake. (You will use 2 cups cookie dough to make the buttercream, so make sure you place that aside) Place cupcakes back in the oven and cook until the area around the cookie is firm. Remove from the oven and place on cooling rack.

Brown Sugar Cookie Dough Buttercream

1 Cup Butter, at room temperature (2 Sticks)
1 Cup Butter Flavor Crisco
1 tsp. Vanilla
1/2 Cup Brown Sugar
2 1/2 Cups Powdered Sugar
2 Cup Cookie Dough

In a stand mixer, or with a hand mixer, cream together butter and Butter Flavor Crisco. Add vanilla and blend again. Scrap the side of the bowl and add brown sugar, cream together. Then add powdered sugar 1/2 a cup at a time until the icing reaches the desired stiffness and sweetness. If you need more, just keep adding powdered sugar 1/2 cup at a time until you reach your desired sweetness. Remember, that the humidity and heat in your house will directly effect the amount of sugar needed. Then add cookie dough and only mix a little. You don't want to break up the cookie dough. You want people to find chunks of cookie dough in their buttercream. 

Once cupcakes have completely cooled, using a large ziploc bag with a large corner cut off, pipe buttercream on cupcakes and then eat!! 

And don't forget to make cookies with the leftover cookie dough! I got a full dozen cookies out of my leftover dough. 

Due to the egg in the cookie dough make sure you store these in the fridge.