Cookie Dough Cupcakes with Biscoff Frosting

Cookie Dough Cupcakes with Biscoff Frosting might be just the hor d'oeuvre you are searching for. One serving contains 449 calories, 11g of protein, and 21g of fat. This recipe serves 18 and costs $1.09 per serving. This recipe from Dinners Dishes and Desserts has 200 fans. From preparation to the plate, this recipe takes around 35 minutes. A mixture of baking powder, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. If you like this recipe, you might also like recipes such as Biscoff Overload – Biscoff Cupcakes and Frosting Garnished with Cookie Crumbs, Cookie Dough Cupcakes with Ganache Frosting, and Brownie Cupcakes with Cookie Dough Frosting.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start by making the cookie dough filling. In a stand mixer cream together butter and sugars until fluffly, about 2 minutes. Add the milk and vanilla and beat until fully incorporated and smooth. Mix in flour and salt. Fold in the chocolate chips. Scoop the dough out by rounded tablespoons, and roll into a ball. Place on a baking sheet and place in the freezer for about an hour.Preheat oven to 350 degrees. Line muffin tins with paper liners, makes 18 cupcakes. Set aside.In a large bowl, beat the egg whites until it forms stiff peaks. Set aside. In a stand mixer beat butter and sugar together until fluffy, about 2 minutes. Stir in vanilla. In a separate bowl whisk together the flour, baking powder, and salt. In multiple additions, alternate mixing in the flour mixture and the milk, scraping down the sides if necessary.Place about 1 Tbls of batter into the bottom of each muffin tin. Place a frozen ball of cookie dough on top of the batter. Cover with more batter. Bake for about 20 minutes, until the cupcakes springs back when pressed. Allow to cool completely before frosting.To make the frosting beat the butter and Biscoff spread until smooth. Add in the powdered sugar and milk. Beat until smooth, you can adjust the milk/sugar amounts to get the desired consistency.Once cupcakes are completely cool frost with Biscoff frosting.

 

Step by step:

1. Start by making the cookie dough filling. In a stand mixer cream together butter and sugars until fluffly, about 2 minutes.

2. Add the milk and vanilla and beat until fully incorporated and smooth.

3. Mix in flour and salt. Fold in the chocolate chips. Scoop the dough out by rounded tablespoons, and roll into a ball.

4. Place on a baking sheet and place in the freezer for about an hour.Preheat oven to 350 degrees. Line muffin tins with paper liners, makes 18 cupcakes. Set aside.In a large bowl, beat the egg whites until it forms stiff peaks. Set aside. In a stand mixer beat butter and sugar together until fluffy, about 2 minutes. Stir in vanilla. In a separate bowl whisk together the flour, baking powder, and salt. In multiple additions, alternate mixing in the flour mixture and the milk, scraping down the sides if necessary.

5. Place about 1 Tbls of batter into the bottom of each muffin tin.

6. Place a frozen ball of cookie dough on top of the batter. Cover with more batter.

7. Bake for about 20 minutes, until the cupcakes springs back when pressed. Allow to cool completely before frosting.To make the frosting beat the butter and Biscoff spread until smooth.

8. Add in the powdered sugar and milk. Beat until smooth, you can adjust the milk/sugar amounts to get the desired consistency.Once cupcakes are completely cool frost with Biscoff frosting.

Nutrition Information:

covered percent of daily need