Chocolate Chip Cookie Dough Cupcakes

Is your mouth watering yet??  These are DELICIOUS! I have made a lot of cupcakes and had LOTS of different kinds of cupcakes and I have to say that this is quite possibly my favorite!! They are so simple to make!!

All you need a box of chocolate cake mix ( I used chocolate fudge) and a package of pre-made chocolate chip cookie dough.

Mix the cake according to the directions on the box

Fill 24 cupcake liners about half full with batter & use 1 cookie dough chunk per cupcake.

Bake at 350 for 15-18 minutes, depending on how your oven cooks. After the cupcakes have cooled, frost them!!

For these cupcakes, I like whipped vanilla frosting. 

They are SO good and SO easy to make!

And the BEST part.......

is the MIDDLE!! YUMMY!

ENJOY!!

Homemade Strawberry Shortcake Cupcakes and Frosting

These were so yummy and tasted just like strawberry shortcake!! My Husband LOVED them!  It is a well balanced cupcake that is not too sweet!! I think this cupcake would be perfect for summer get togethers!

Ingredients:

Cupcake

1 cup plus 2 TBSP all-purpose flour
2 TBSPcornstarch
1 1/4 tsp baking powder
1/8 tsp salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 tsp pure vanilla extract
4 TBSP unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Frosting

6 TBSP unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 tsp pure vanilla extract
Pinch of salt
2 TBSP milk or heavy cream
Strawberry jam
Fresh Strawberries for garnish

Directions for cupcake:

Preheat the oven to 350 degrees.

Line a 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.

Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.

Add the dry ingredients and milk in 3 alternating batches, beating well between additions.

Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.

Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

TO MAKE THE FROSTING:

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.

Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined.

Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.

Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

ENJOY!!

  

Homemade Red Velvet Cupcakes with Cream Cheese Icing

I made these YUMMY cupcakes to take to my moms on Christmas Eve.  I made them from scratch and they were delicious! I had never made homemade red velvet cupcakes before but I must say they were excellent!! A must try!!

Ingredients

1 1/2 cups of sugar

1/2 cup (1 stick) of butter, room temperature

2 eggs, room temperature

2 1/3 cups of cake flour

2 TBSP of cocoa powder

1 tsp of baking soda

1 tsp of baking powder

1/2 tsp of salt

1 cup of buttermilk

1 1/2 TBSP of red food coloring

1 tsp of vanilla extract

1 tsp of distilled white vinegar

Frosting ingredients

1/2 cup of butter (1 stick), room temperature

8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

Directions

The cupcakes

Preheat the oven to 350°F.

Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

Scoop into cupcake papers, about 1/2 to 3/4 of the way full.

Bake for 18-22 minutes or until a toothpick comes out clean.

Rotate the pan after the first 15 minutes of baking to ensure even baking.

Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

The Frosting

Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

 Add the vanilla extract and mix.

Add the powdered sugar, continually taste to get to desired sweetness.

Pipe onto cooled cupcakes.

ENJOY!!

Vanilla-Chocolate Chip Cupcakes

Hello! My name is Amy and I am a cupcake-aholic. :) I wear this title proudly! I LOVE cupcakes but you probably already know that just by looking at this blog! :) I made these cupcakes tonight and they are wonderful! Perfect with whipped chocolate icing!

Ingredients:

2 2/3 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup water
3/4 cup oil
1 TBSP vanilla extract
2 large eggs
1 cup of chocolate chips

Directions:

Heat oven to 350 degrees.

Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended.

Whisk milk, water, oil, vanilla and eggs in a medium bowl. 
Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain). Stir in chips.

Divide batter into muffin cups.

Bake 20 minutes or until wooden pick inserted in center of a cupcake comes out clean.

Cool cupcakes completely before icing. 

ENJOY!!

Pumpkin Cupcakes

I LOVE these cupcakes and they are PERFECT for FALL!!

Ingredients:

1 pkg (18.25 ounces) yellow cake mix with no pudding the the mix

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/4 cups water

2 tablespoons vegetable oil

3 eggs

3/4 cup canned pumpkin

Directions:

Preheat oven to 350 degrees

Line muffin pan with baking cups.

In a large bowl, combine cake mix, cinnamon, and nutmeg

Add water, oil and eggs; beat with electric mixer 2 minutes

Add pumpkin; mix until well blended.

Spoon into baking cups.

Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Allow cupcakes to cool in pan on cooling rack for 5-8 minutes

Remove cupcakes from pan; cool completely.

Top with your favorite icing.  I use cream cheese icing and it goes so well with this pumpkin cupcake.  YUMMY!

ENJOY!!

Homemade Cookies and Cream Cupcakes with Whipped Cookies and Cream Frosting

If you LOVE Oreos then you will have to try these tasty cupcakes!!

Ingredients:

2 1/4 cups all-purpose flour

1 TBSP baking powder

1/2 teaspoon salt

1 2/3 cups sugar

1 cup milk

1/2 cup (1 stick) butter, softened

2 tsp vanilla

3 egg whites

1 cup crushed Oreos

Directions:

Preheat over to 350 degrees

Line muffin pan with baking cups

Sift flour, baking powder, and salt together in a large bowl. Stir in sugar.  Add milk, butter, and vanilla; beat with electric mixer at low speed approx. 30 seconds.   Beat at medium speed 2 minutes.

Add egg whites; beat 2 minutes.

Stir in 1 cup crushed cookies.

Spoon batter evenly into baking cups, filling them about 2/3 full.  Bake 20 to 25 minutes or until toothpicks inserted into center comes out clean.  Cool in pan for 10 minutes.  Remove cupcakes and let cool completely.

Cookies and Cream Whipped Frosting

Ingredients:
Approximately 12 Oreos

2 cups heavy whipping cream
3 TBSP powdered sugar
1 tsp vanilla extract

Directions:

Finely crush the Oreos in a food processor or use a storage bag and whack it with a rolling pin. :)

Using a  hand-held electric mixer, whisk the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks.

Gently fold in the crushed Oreos. Frost completely cooled cupcakes and keep refrigerated

ENJOY!!

Caramel Apple Cupcakes

These are probably the BEST cupcakes I have ever had. These are so yummy and make your whole house smell AMAZING while they bake!

Ingredients:                                   

1 package (18-1/4 ounces) spice cake mix 

2 cups chopped peeled tart apples

20-25 caramels

3 tablespoons milk

1 cup finely chopped pecans

Directions:

Prepare cake batter according to package directions; fold in apples.

Fill paper cups three-fourths full. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans.

ENJOY!!

Tie-Dye Cupcakes!

These are so fun to make!! 

 There isn't a real true recipe, but this is how I made them.

 Ingredients:

1 White Cake Mix
Food Coloring

Sprinkles {optional}

Directions:
Mix cake batter as directed on the box.

Next, divide the batter evenly into as many bowls as you would like. I did four.
Next, use your food coloring to dye each bowl of batter a different color.

Add a spoonful of one color of batter and put it in the liner, to one side. Add another color of batter and place it next to the last color in the same cupcake liner. Do not stir the batter together, otherwise you won't achieve the tie-dye effect.

Bake cupcakes as directed on cake box. Once they have cooled, frost them with your favorite frosting, then top with sprinkles. Yummy!

 Enjoy!!