Thursday, May 4, 2017

Cookie Dough Cupcakes!

Happy Thursday friends!  I am linking up with Allie over at A Gal Named Al for Try it Thursday. A fun link up where we can share recipes. I am sharing something very sweet today!
For those of you that don't know, I used to own a cupcake bakery in our town. We owned The Cupcake Orchard for 4 years and then life took a different path and it was time to move on.  We started the shop when the kids were little, and they got to help out a lot at the shop!
They did make really good taste testers! My sister and my parents were always there to help too! 
We helped to sweeten the day of hundreds of people at weddings, showers, birthdays and just because days!
We even competed in a "cupcake showdown"....which we won...
and received a few other awards for the best cupcakes in town!
All in all it was a fun venture. Yes some crazy times. Yes some stressful weeks. And yes a lot of lost sleep... baker's hours are tough! But it was all worth it!

Now onto one our our recipes! Our most requested cupcake was our Cookie Dough cupcake. It had sort of a cult following and people still message me about it!!
So I have decided to share the recipe here. It is a very sweet cupcake and the frosting has a gritty consistency like that of cookie dough, so it may not be for everyone. But if you love cookie dough and all things sweet, then this one's for you!

4 1/2 cups of Cake Flour
3 TSP of Baking Powder
1 TSP Salt
1 cup of Unsalted Butter (room temp)
2 1/2 cups of Sugar
3 Eggs (room temp)
3 TSP Vanilla
2 cups of Milk
Packaged Chocolate Chip Cookie Dough

Sift your dry ingredients and set aside. Preheat your oven to 350.
Beat the butter and sugar until creamy (3-5 minutes).
Add the eggs, one at a time, mixing after each addition
With mixer on low speed, add 1/3 of flour mixture. Blend and then add 1/3 of milk. Repeat this until all have been added.
Scoop into paper lined cupcake pans. I use an ice cream scoop here. You will want to fill them about 2/3 full. This will make 30-36 cupcakes
Add one rounded tablespoon of cookie dough into each cupcake. Just drop it into the center. It will settle towards the bottom as it bakes.
Bake for around 20-25 minutes.
While the cupcakes are baking, you can use the leftover cookie dough to make toppers. I bake them and take them out a minute early, so they are still soft.
2 cups of Unsalted Butter (room temp)
3 1/2 cups of Light Brown Sugar
4 TSP of Vanilla
Place all ingredients in a stand mixer and blend. Once blended, turn to high and beat for 5-7 minutes.
Frost the cupcakes and top with a cookie!


  1. Girl, you've lived 2 of my dreams now! Worked at Target and owned a bakery! Color me jealous! These look awesome, and my son will love baking these. Thanks for linking up!

  2. These were my favorite along with the key lime I believe it was. Still can't find a cupcake as good as yours!

  3. Umm, wow! That looks awesome! I will be making these!

  4. Your cupcakes were beyond. Every single one of them, so delish!