So sometimes I get writer’s block when writing posts for this blog. When posting recipes, I like sharing funny, or interesting stories about myself with you guys, before I share the recipe, but sometimes nothing funny or even remotely interesting happens, so I’m left scratching my head as I stare at pictures of my recipe that I want to include in said funny story.
When making the recipes, usually on Saturdays, I compose the post in my head, chuckling to myself as I measure out ingredients, patting myself on the back for my witty jokes, but then when it comes time in my blog lineup to actually write and post the recipe, my mind is blank.
Should I tell you guys a an anecdote about how I overslept for my 5AM shift last week, after which I dreamt every night that I woke up late so that I kept waking up every hour to check the time? No, makes me sound crazy.
Should I tell you guys about how I got a new phone, finally with a data plan and with a screen that I can actually see the words on? No, no one cares.
Should I tell you guys about how I am woefully behind on my Goodreads challenge to read 100 books this year, because I keep picking up books that are slow, but good, and I don’t want to keep abandoning them just to make my goal? No, too boring.
So what I will tell you about, my friends, is this lovely cupcake recipe I am sharing with you today. 🙂
According to my brother, it’s a combination of “every dessert ever!” That’s actually a lie, since it’s only a combination of three desserts, but we’ll let him take the credit.
A moist, fudgy brownie-cupcake provides the base for the luscious, finger-licking, chocolate chip cookie dough frosting. More dense than a regular chocolate cupcake, but not as chewy as a brownie, these cupcakes are the best of two worlds. Smothered with buttery, chocolatey cookie dough frosting, these cupcakes are a melody of different textures and flavours.
I’ve encountered this ‘safe-to-eat’ chocolate chip cookie dough recipe on a lot of blogs now, but this is the first time I’ve ever made it. It’s made safe to eat because it doesn’t include raw eggs, but instead is make creamy and spreadable by adding milk. There is raw flour in the frosting recipe, so do take note of that.
This recipe is super easy, but tastes amazing. Try it out!
So this cookie frosting is not the kind to put into a piping bag and frosting all over the cupcakes, kay? It’s more a slather-all-over-the-cupcakes kind of frosting, a take-a-spoon-to-it kind of frosting, a -can-you-keep-your-finger-out-of-the-mixing-bowl kind of frosting. Seriously, it was that good.
If you want your cupcakes and fudgy (aka like brownies), underbake them slightly. They may still look slightly undone at 8 minutes, but I wouldn’t go past 9 minutes since then they lose their moistness factor. And who likes a dry brownie cupcake anyway?
Generously studded with chocolate chips, this frosting is literally the icing atop these fudgy, chocolatey brownie cupcakes. Now you never have to choose between brownies or cupcakes or cookie dough; you can have it all .:)
I really hope you try this recipe out and let me know what you think!
Thanks for reading,