You know how when you bake cupcakes, you want to spoon the batter into your mouth instead of into the muffin pan? And then you try it and it’s the worst, but you continue anyways?
Okay, if you don’t I don’t blame you. It tastes way better baked anyways, plus you don’t run the risk of salmonella.
BUT! Uncooked cookie dough? That is far more appealing and tasty. Anyhow, on the weekend, I was craving uncooked cookie dough… like one does. (Seriously, I am worse than a pregnant woman with my cravings. Also, I wouldn’t recommend raw cookie dough when you are pregnant.) And my craving lead to these cupcakes.
But not right away. I made a batch of cookie dough to satisfy my cravings, but also to get me through marking tests. While marking tests, I recognised student’s names who had birthdays during the March break. As I am one of those crazy teachers who bakes their students a cupcake on their birthday, I immediately went into baking mode.
While mixing up the batter for vanilla cupcakes, I realised I should probably use up the cookie dough. Otherwise I will mindlessly eat the whole bowl while marking. So I made these as a crazy experiment tested out by my students, who were already neglected because I forgot to give them birthday cupcakes… like a month ago.
And the experiment payed off.
These cupcakes are surprising when you take a bite. Typically when you bite into a cupcake you expect it to be soft and fluffy. Not hard on the bottom and soft on the top.
My fiance took a bite into these cupcakes 30 minutes after I made them and said “they went stale already”. Since that is not at all the first reaction I want from my students, I needed to warn them beforehand. But once you know it is supposed to be a cupcake with a cookie baked into the bottom, your perspective and tastes change.
I was actually not going to post this, but since I got requests for the recipe both from my students and from my aunt (she dropped by my house while I was baking these… so I gave her one) here it is.
Surprisingly, I love how this recipe turned out. I can’t wait to experiment with different flavour combinations and cookie bottoms. The possibilities are endless!
Super moist vanilla cupcakes with vanilla frosting. A surprise cookie is baked on the bottom of the cupcakes to make them extra special.
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/3 cup milk of choice
- 1 cup salted butter, softened
- 2 1/2 cups powdered sugar
- 1 Tbsp vanilla extract
- 1 Tbsp milk (optional)
Preheat the oven to 350°F. Line two muffin tins with paper liners and set aside.
In a medium bowl, cream together the 1/2 butter and brown sugar until light and fluffy. Add in the egg and 1 tsp vanilla, and mix until fully combined. Mix in the 1 1/3 cup flour, baking soda and salt until fully incorporated.
Using a medium cookie scoop (around 1.5 Tablespoons), scoop the cookie dough into the bottom of the muffin cups, and press down with the back of a spoon.
In a medium bowl, cream together the 1/2 cup butter and white sugar until light and fluffy. Add in the 2 eggs and 1 Tbs vanilla until fully combined.
In a separate bowl, mix together the 1 1/2 cup flour and baking powder.
Alternate between mixing in the flour mixture and the milk into the wet ingredients, starting and ending with the flour.
Divide the batter evenly on top of the cookie dough, and bake in the preheated oven for 18-23 minutes, or until a toothpick inserted comes out clean.
In a medium bowl, cream the butter until smooth and creamy. Slowly add in the powdered sugar, and mix until combined. Add in the 1 Tbs vanilla, and mix until fully incorporated. If the frosting is too thick, add in the milk.