Cookie Dough Cupcakes with Biscoff Frosting

Cookie Dough Cupcakes with Biscoff Frosting

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Today I'm sharing with you a very fun recipe, Cookie Dough Cupcakes with Biscoff Frosting. This recipe is from Dinner, Dishes and Desserts; Erin took inspiration from other recipes to create these cupcakes. I was browsing my saved recipes to find something to make for my family's Sunday dinner, something creative but something that I had all the ingredients and came across this recipe.

These cupcakes are SUPER sweet, so if you have a sweet tooth, you'll love these cupcakes. I did think that the Biscoff frosting overshadowed the cookie dough a little bit. Next time I makes these cupcakes, I'll probably opt for a different frosting-- maybe a chocolate or a Nutella frosting. My favorite part of these cupcakes is the Biscoff frosting which I plan to use again in the future with a different recipe, maybe with a Biscoff-flavored cupcake. Also, I got 24 cupcakes out of this recipe.

If you're looking for a fun and different recipe, I hope that you'll give this recipe a try!

Cookie Dough Cupcakes with Biscoff Frosting
from Dinner, Dishes, and Desserts


Cookie Dough Filling:
1 c. butter, softened
1 c. brown sugar
1/2 c. sugar
1/4 c. milk
2 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 c. mini chocolate chips

Cupcakes:
4 egg whites
1/2 c. butter, softened
1 1/4 c.s sugar
1 tsp. vanilla
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Frosting:
1 c. butter, softened
1 c. Biscoff Spread
4 c. powdered Sguar
3-4 Tbs. milk (I used 4 Tbs.)


Cookie Dough Filling:
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.


Cupcakes:
Preheat oven to 350 degrees.  Line muffin tins with paper liners, makes 18 cupcakes (I got 24 cupcakes from this recipe).  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. Once the flour mixture and the milk are incorporated into the cupcake mixture, gently fold in the egg whites until fully incorporated.

Place about 1 tablespoon of batter onto the bottom of each muffin liner.  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; once cupcakes are completely cool, frost with Biscoff frosting.


Frosting:
Beat the butter and Biscoff spread using an electric mixer until smooth.  Add in the powdered sugar and milk.  Beat until smooth, you can adjust the milk/sugar amounts to get the desired consistency.


Makes between 18-24 cupcakes.