Are you ready for this? Do you remember when I told you about Edible Raw Chocolate Chip Cookie Dough? I know it was life changing, if only just for me. Not only life changing, but it’s really, outstandingly delicious.
Because the cookie dough recipe doesn’t contain eggs or baking soda, the dough doesn’t bake. Once you add it to the middle of each of your cupcakes, it disappears within the middle while baking. Later, however, you’ll find that sweet little surprise once you take your first bite. All is right with the world now, isn’t it?
These cupcakes turn out best if you prepare the cookie dough the night before. Let it sit in the fridge overnight. Take it out 45 minutes prior to baking, or microwave for 20 seconds.
Chocolate Cookie Dough Stuffed Cupcakes
Edible Raw Chocolate Chip Cookie Dough rolled into tablespoon sized balls.
1/4 C White Sugar
1/2 C Brown Sugar
3/4 C + 2 TBSP Flour
1/4 C +2 TBSP Cocoa Powder
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 C Milk
1/4 C Saffola Oil
1 Tsp Pure Vanilla Extract
1/2 Cup Water, Boiling
Preheat your oven to 350 degrees
Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.
Using a measuring cup, pour batter into a lined or greased cupcake pan. The batter will be very thin, which is fine.
Drop a ball of cookie dough in the middle of each cupcake.
Bake for 16-18 minutes. Check the edge of the cupcakes when done, rather than the middle.