Chocolate Chip Cookie Dough Cupcakes

Let me preface this recipe by telling you that it is EXTREMELY. Extremely. Good. I loved them, and I know you will too! Now, here is the bad thing: they are a bit time consuming, but if you are willing to have patience, they will turn out extremely well. They also use a LOT of Earth Balance. Oops. But super tasty!

You can garnish yours with vegan white chocolate chips and red sugar like I did (get festive for Christmas!) or simply garnish by sprinkling mini chocolate chips on the top!

We'll add some vintage flare to that picture!!
Chocolate Chip Cookie Dough Cupcakes
Based on this recipe.
For the cupcakes:
3 sticks Earth Balance Buttery Spread (1 1/2 cups), at room temperature
1½ cups light brown sugar
4 flax eggs (4 T. ground flax + 8 T. water)
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup almond milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips 

For the filling:
4 Tablespoons (1/4 cup) Earth Balance Buttery Spread, at room temperature
6 Tablespoons light brown sugar
1 cup plus 2 tablespoons all-purpose flour
7 ounces vegan sweetened condensed milk 
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks Earth Balance Buttery Spread (1 1/2 cups), at room temperature
¾ cup light brown sugar, packed
3½ cups powdered sugar
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoons almond milk
2½ teaspoons vanilla extract

For decoration:
Mini chocolate chips, vegan white chocolate chips, colored sugar...whatever you want!

Preheat the oven to 350° degrees. Line cupcake pan with 24 liners. 

In a large bowl, combine the butter and brown sugar. Beat together until creamy. Add the flax eggs and beat until combined.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the wet ingredients and mix until just combined. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Fill cupcake liner about 2/3 of the way full with batter. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to finish cooling.

To make the filling, combine the butter and sugar in a mixing bowl until light and fluffy. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.

To fill the cupcakes, cut a small hole out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar until creamy. Mix in the powdered sugar until smooth. Beat in the flour and salt. Mix in the almond milk and vanilla extract until smooth and well blended.

To assemble, simply top each cupcake after it has been filled with the icing. SO DELICIOUS!

What's your favorite way to use cookie dough?
Much love, 


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