Cookie Dough Cupcakes

Whipped Pinnacle Vodka cupcakes filled with cookie dough and topped with Whipped Vodka  & Cookie Dough Buttercream
 
Eggless Cookie Dough Filling  adapted from Big Bear’s Wife
1/2 cup unsalted butter, room temperature
3/4 cup packed light brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 (14oz) can sweetened condensed milk
1 bag mini chocolate chips
  1. cream  butter & brown sugar
  2. add vanilla
  3. alternate adding the flour and condensed milk, starting and ending with the flour
  4. stir in 3/4 bag of chocolate chips
  5. chill for 30 minutes in the fridge
  6. scoop out at least 28 tablespoon sized balls, place them in single layers (or separate with parchment paper) in containers and freeze over night
  7. save the remaining dough to use in the “Cookie Dough & Vodka Frosting” in the fridge
 
 
Whipped (Pinnacle Brand) Vodka Cupcakes (makes 28 cupcakes)
1(18 0z) box  yellow cake mix
1 (small) box vanilla pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/2 cup Whipped Vodka
  1. preheat oven to 350 degrees F
  2. Whisk together cake and pudding mixes
  3. add all other ingredients
  4. beat for approximately 5 minutes on low-speed, or until the batter thickens slightly and is no longer clumpy
  5. fill cupcake times 2/3 full, drop a frozen cookie dough ball in the center of each
  6. bake for approx 15 minutes, or until a tooth pick inserted into cake part comes out clean
 
 
Whipped Vodka & Cookie Dough Buttercream adapted from lovin the oven
2 1/2 cups powdered sugar
1 cup unsalted butter, slightly cold
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons Whipped Vodka
homemade cookie dough (from the fridge)
  1. combine powdered sugar, butter, salt, and vanilla
  2. beat until smooth
  3. add vodka, beat on low until smooth
  4. add cookie dough to desired taste & consistency

posted on 4/22

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