Imagine this: a light and airy Vanilla Cupcake packed with chocolate chips, filled with luscious Edible Cookie Dough, and crowned with a rich Brown Sugar Frosting. To complete the masterpiece, a delightful Pretzel Chocolate Chip Cookie adorns the top. This cupcake is guaranteed to captivate eyes and tantalize taste buds!
Makes 14 cupcakes
Vanilla Cupcakes
- 1½ cups (191 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (113 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) milk, at room temperature
- ½ cup (85 g) semisweet chocolate chips
Edible Cookie Dough
- ¼ cup (31 g) all-purpose flour
- 2 tbsp (28 g) unsalted butter, at room temperature
- 2½ tbsp (31 g) packed brown sugar
- ⅛ tsp fine sea salt
- 2 tsp (10 ml) milk
- ¼ tsp vanilla extract
- 2 tbsp (21 g) mini semisweet chocolate chips
Pretzel Chocolate Chip Cookies
- 5 tbsp (70 g) unsalted butter, at room temperature
- ⅓ cup (66 g) packed brown sugar
- 2 tbsp (25 g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 1 cup (127 g) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (32 g) chopped pretzels
- ½ cup (85 g) semisweet chocolate chips
- ¼ cup (42 g) butterscotch chips
Brown Sugar Frosting
- 1 cup (226 g) unsalted butter, at room temperature
- ½ cup (100 g) light brown sugar
- 3½ cups (437 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 2 tbsp. (30 ml) heavy cream
To prepare the Vanilla Cupcakes, begin by preheating the oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt, then set aside.
Using an electric mixer, beat the butter at medium speed for approximately 1 minute. Gradually add the granulated sugar and continue beating for another 1 to 2 minutes until the mixture is creamy and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Incorporate the vanilla extract, followed by the milk, and mix until well combined. Gently fold in the dry ingredients using a rubber spatula until fully integrated. Finally, add the chocolate chips and mix briefly, approximately 20 seconds, until evenly distributed throughout the batter.
After treating and cooling the flour, transfer it to a mixing bowl. In another bowl, place the butter and cream it using an electric mixer for approximately 2 minutes. Incorporate the brown sugar and continue beating for an additional 2 minutes until the mixture lightens in color and achieves a fluffy consistency. With the mixer off, add the treated flour and salt, then blend until fully combined. Introduce the milk and vanilla, stirring briefly. Lastly, add the chocolate chips, folding them in gently using a rubber spatula until evenly distributed. Keep the cookie dough covered until ready for use.
To prepare the Pretzel Chocolate Chip Cookies, start by beating the butter in a bowl with an electric mixer set to medium-high speed for about 4 minutes until it turns creamy. Gradually add the brown sugar and granulated sugar, continuing to beat for another 2 minutes until the mixture becomes light and fluffy. Add the egg and mix until well combined, then incorporate the vanilla, stirring until fully integrated.
Divide the cupcake batter evenly among the liners, filling them approximately two-thirds full. Bake for roughly 18 minutes, but start checking at the 15-minute mark, continuing to monitor until done. To test for readiness, lightly press the cupcakes' tops with your finger; if they spring back, they're done. Allow the cupcakes to cool entirely before proceeding with filling and frosting.
For the Edible Cookie Dough, begin by heat-treating the flour to ensure safety for raw consumption. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Spread the flour evenly on the prepared sheet and bake for 3 minutes, or until it reaches 160°F (71°C) when checked with an instant-read thermometer. Cool completely before incorporating into the recipe. Note that if doubling the recipe and baking more flour, extend baking time by a few minutes, but no more than 5 minutes.
After treating and cooling the flour, transfer it to a mixing bowl. In another bowl, place the butter and cream it using an electric mixer for approximately 2 minutes. Incorporate the brown sugar and continue beating for an additional 2 minutes until the mixture lightens in color and achieves a fluffy consistency. With the mixer off, add the treated flour and salt, then blend until fully combined. Introduce the milk and vanilla, stirring briefly. Lastly, add the chocolate chips, folding them in gently using a rubber spatula until evenly distributed. Keep the cookie dough covered until ready for use.
To prepare the Pretzel Chocolate Chip Cookies, start by beating the butter in a bowl with an electric mixer set to medium-high speed for about 4 minutes until it turns creamy. Gradually add the brown sugar and granulated sugar, continuing to beat for another 2 minutes until the mixture becomes light and fluffy. Add the egg and mix until well combined, then incorporate the vanilla, stirring until fully integrated.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add this dry mixture to the butter mixture and stir until fully combined. Once the flour is incorporated, gently fold in the pretzels, chocolate chips, and butterscotch chips using a rubber spatula until evenly distributed.
Prepare a baking sheet by lining it with a silicone mat or parchment paper. Use a cookie scoop to portion the dough into balls, using approximately 1½ teaspoons (7 g) of dough per ball. Place the dough balls on the prepared baking sheet, ensuring they are spaced at least 3 inches (7.5 cm) apart to allow for spreading during baking. If desired, roll the cookie dough balls between your hands to maintain a round shape as they bake. Place the baking sheet with the cookie dough balls in the freezer while preheating the oven to 350°F (177°C).
Once the oven is preheated and the cookie dough balls are firm and cold, remove them from the freezer and bake for about 12 minutes. The exact baking time may vary depending on the size of the cookie balls. The cookies should appear set and lightly golden around the edges when done. It's important to remove them from the oven before they appear fully baked, as they will continue to cook slightly as they cool on the baking sheet. Overbaking can result in tough cookies.
For the Brown Sugar Frosting, begin by beating the butter in a bowl with an electric mixer for approximately 4 minutes on medium-high speed until it turns creamy. Incorporate the brown sugar and continue beating for an additional 3 minutes until the mixture becomes very light and fluffy.
While the mixer is off, add the sifted powdered sugar to the bowl. Mix on low speed until combined, then increase the speed to medium-high and beat for 1 minute. Add the vanilla and cream, stirring until fully incorporated. The frosting should have a thick and firm consistency while remaining smooth and creamy. If it's too stiff, gradually add 1 teaspoon of cream or milk at a time until reaching the desired texture. Conversely, if the buttercream is too runny, incorporate more sifted powdered sugar until the desired consistency is achieved.
To assemble the cupcakes, use a spoon to hollow out the center of each cupcake. Fill the cavity with the prepared Edible Cookie Dough. Transfer the Brown Sugar Frosting into a piping bag fitted with the desired tip, and pipe the frosting onto each cupcake. Top the frosted cupcakes with a cookie to complete the assembly.
