Cookie Dough Cupcakes

These are special occasion cupcakes. Cupcakes for a day filled with so much celebration, you don’t even care that there are three sticks of butter in the frosting … yea, three.

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I get requests for these cupcakes from family and friends all the time, but I reserve them for only the most momentous occasions because they are so decadent and slightly laborious to make. But my god, are they worth it.

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The trick to these cupcakes is freezing the cookie dough, so when you bake the cakes, the center maintains that signature raw cookie dough texture that we all know and love. The frosting is a brown sugar buttercream and will change your life. Be ready for it.

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Cookie Dough Cupcakes

Recipes courtesy of Kevin & Amanda

Yields: 24-36, depending on the size of your cupcakes. 

Ingredients:

For the cookie dough
  • 2 sticks softened butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 4 tablespoons milk
  • 1 tablespoon vanilla
  • 2½ cups all purpose flour
  • ¼ tsp. salt
  • 1 cup mini chocolate chips
For the cupcakes
  • 3 sticks softened butter
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2⅔ cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
For the frosting
  • 3 sticks softened butter
  • ¾ cup light brown sugar, packed
  • 3½ cups powdered sugar
  • ½ tsp. salt
  • 2 tablespoons milk
  • 1 tsp. vanilla extract
Instructions:
To make the cookie dough
  1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a small ice cream scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes
  1. Preheat the oven to 350° F. Line two or three cupcake pans with paper liners (original recipes yields 24, but I was able to make 36). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
  3. Using an ice cream scoop, fill the prepared cupcake liners ⅔ full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake at 350 for 16-18 mins.
To make the frosting
  1. Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
  2. Frost the cupcakes and sprinkle with mini chocolate chips.
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Cookie Dough Cupcakes
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Pumpkin Streusel Muffins with Brown Butter Glaze

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After a veryyyy long day, I needed to do some baking to clear my mind. Not having made as many pumpkin things as is my duty in the Fall time, I reached for the pumpkin puree I had in my cupboard and thought of what to do …

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I decided on muffins.

The website where I found this recipe insisted these were the “BEST pumpkin muffins” ever. With a claim like that I was skeptical at first, but they looked great, so I tried them out …

I withdraw any previous skepticism because these muffins are quite frankly, the bomb diggity.

The streusel really makes these muffins. It provides a buttery, flaky surprise on top that adds a nice complement to the hearty pumpkin cake below. The glaze is the icing on top, both because it is literally the icing on top, and because it makes the muffin soo much better. The browned butter in the icing provides an interesting savory element because it’s nutty and a little salted. Really works well with the pumpkin and spices.

Pumpkin Muffins with Brown Butter Glaze 

Recipe from Two Peas and Their Pod 

Yield: 12 muffins 

Directions:

For the muffins:
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the streusel topping:
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

For the brown butter glaze:
4 tablespoons salted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 or 4 tablespoons milk

Directions:

Preheat the oven to 350ºF. Line a muffin pan with paper liners.

In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.

In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.

Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.

Divide the batter among the 12 lined muffin cups.

To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin.

Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.

While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.

Generously drizzle cooled muffins with glaze.

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Gooey Blondies with Chocolate Chips

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What happens when you buy a can of sweetened condensed milk on a whim without a plan? Pinterest happens. Then things get crazyyyy …

Blondie Brownies

Everyone knows Halloween is the time for gluttony. You’re literally not doing it right if you don’t have at least 5 different types of candy in the course of the evening. And for some reason, Halloween candy just tastes better. Seriously, is it just my imagination that the pumpkin-shaped Reese’s taste better than the regular ones?

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These blondies aren’t exactly candy (feel free to throw some in though!) … but they’re as sweet and indulgent as a confectionary. The blondie itself is all sugar and butter, so obviously it’s awesome. The sweetened condensed milk on top gets all bubbly, caramelized and delicious.

These are rich and perfect for a group … don’t make when you have no one to share with, or bad things might happen.

On second thought, go ahead and make them when you’re alone. Just get to the gym on Monday.

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Gooey Blondies with Chocolate Chips

Recipe from Bakerita

Ingredients:

  • 1 cup unsalted butter (2 sticks butter), melted
  • 1 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tbsp vanilla
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk

Preparation:

Preheat oven to 350F. Line a 9-by-13-inch pan with parchment paper and spray with cooking spray; set aside.

In a large bowl combine the melted butter, brown sugar, eggs, and vanilla. Whisk to combine, then add in the flour and salt. Fold in the chocolate chips. Pour batter into prepared pan, smoothing lightly with a spatula or offset knife.

Pour the can of sweetened condensed milk evenly over the top of the batter.

Bake for 20 to 25 minutes. The edges will be browned and slightly pulling away from sides of pan. The sweetened condensed milk should be bubbling and turning light brown. Allow bars to cool for at least 2 hours before cutting into squares. Refrigerating the bars help.