Ingredients
Equipment
Method
Cupcake Instructions
- Preheat oven to 350°F (175°C). Heat-treat all-purpose flour on a baking sheet for 5-7 minutes.
- Cream together unsalted butter, light brown sugar, and granulated sugar until fluffy. Mix in vanilla extract and whole milk.
- Add heat-treated flour and fold in mini chocolate chips. Set aside.
- In a large bowl, sift together all-purpose flour, baking powder, and salt. In a separate bowl, melt unsalted butter and whisk with granulated sugar.
- Add eggs, whole milk, and vanilla extract to wet mixture; mix until smooth. Fold dry ingredients into wet mixture until just combined.
- Line a muffin tin with cupcake liners. Fill liners halfway with batter, add 1 tablespoon of edible cookie dough, and top with more batter.
- Bake for 18-22 minutes, cool in tin for 5 minutes, then transfer to a cooling rack.
- Combine brown sugar and water in a saucepan, bring to a boil and cool for 10 minutes.
- Beat softened unsalted butter until creamy, gradually add confectioners sugar and cooled brown sugar syrup, alternating with heavy cream.
- Frost cooled cupcakes with brown sugar buttercream, optionally garnish with edible cookie dough or mini chocolate chips.
Nutrition
Notes
Ensure all ingredients are at room temperature for the best texture. Always heat-treat the flour for safe cookie dough preparation.