What is the secret to moist cupcakes?

Buttermilk is essential to this recipe because it adds flavor and moisture . Buttermilk is acidic and actually breaks down the gluten in the flour, making a more tender cupcake as well. If you have whole milk and white vinegar or lemons, you can make your own buttermilk substitute.

What not to do when baking cupcakes?

10 Common Mistakes That You May Be Making When Baking Cupcakes You use the wrong kind of flour. ... You use expired ingredients. ... You don't measure your ingredients with precision. ... You bake the cupcakes for too long! ... You don't cream the butter and sugar properly. ... You use cold eggs and butter. ... You frost your cupcakes too soon. More items...

Can you make cookies in a cupcake pan?

Baking cookie dough in muffin/cupcake pans is actually easier than making actual chocolate chip cookies . There's no spreading issues to fear and you're guaranteed a thick result. Spreading is impossible when the cookie dough has no where to spread inside the cupcake tin.

Should I use milk instead of water for cupcakes?

Yes, you may make cakes with milk instead of water . Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

Are cupcakes better with milk or water?

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions . This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

What's the most important ingredient in a cupcake?

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

What are 3 common baking mistakes?

Here is a rundown of the 11 most common baking mistakes people make and how you can avoid them as best as possible. You Forget To Add A Key Ingredient. ... You Don't Measure Your Ingredients. ... You Open The Oven Far Too Often. ... You Use The Ingredients At The Wrong Temperature. ... You Don't Sift Your Dry Ingredients. More items...

How long do you leave cupcakes in the pan after baking?

After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for five to 10 minutes . Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting.

What is the best temperature to bake cupcakes?

For chocolate, vanilla, and most other cupcake recipes, you'll want to bake for 15 to 20 minutes in an oven preheated to 350°F . Test for doneness by inserting a wooden toothpick into the center of a cupcake. If the toothpick is clean when you remove it, the cupcakes are done.

How do bakeries get their cakes so moist?

Jump to: Use Buttermilk Instead of Milk. Add Vegetable Oil. Use Instant Clearjel or Instant Pudding Mix. Use the Right Recipe. Don't Overbake. Bake in Sheet Pans Instead of individual Cake Pans. Use a Simple Syrup or Glaze. Apr 23, 2021

How do you keep cupcakes soft and moist?

for 2 to 3 minutes, immediately place them on a cooling rack . The purpose of a cooling rack. is to rotate air from top to bottom. so that your cupcakes can cool down effectively. and retain their moisture, versus stand in the pan.

Why are my cupcakes always dry?

Baking your cupcakes too long is a sure way to make them dry. And while you are checking the baking time, also check the oven temperature, if the temperature is too high, it's going to make it easier for the cupcakes to over bake as well. Not measuring the ingredients accurately will also make for dry cupcakes.

Chocolate Chip Cookie Dough Cupcakes | The Best Cupcakes Recipe (2024)

These Chocolate Chip Cookie Dough Cupcakes are even more delicious than they sound. A moist vanilla cake is filled with yummy edible cookie dough and topped with creamy frosting!

Chocolate Chip Cookie Dough Cupcakes

Oh mama mia, you are going to love these cookie dough cupcakes! When we were in Chicago for Kevin’s birthday, we ran into this little bakery that had cookie dough cupcakes. Yes, cookie dough in the cupcake! Hallelujah! I couldn’t figure out how the cookie dough was still, well, dough, inside a baked cupcake, until a sweet Facebook friend Denise informed me that you freeze the dough in advance so it doesn’t bake inside the cupcake. Brilliant! Thank you Denise!

I immediately and profusely professed my undying love for Denise, but I haven’t heard back yet.

I’ll keep you updated on that.

So, you totally have to try these! Take your favorite vanilla cupcake recipe and fill your muffin tins 2/3 full. I used a 3 tbsp scoop and it turned out to be just right.

Scoop!

The cake part itself is not actually the dominant flavor of these cupcakes, so if you wanted to use a box mix for these cupcakes, no one would ever know! :) Or you can try doctoring up a cake mix like this. How good would a vanilla cake mix with white chocolate jello pudding be?? :)

How to Make Cookie Dough Cupcakes

Here’s my frozen cookie dough. Make these the night before so they are good and frozen. I used my favorite cookie dough recipe for this. I never want to bake it, so I figured it’d be perfect for these cupcakes. :)

For this application, I substituted the eggs with milk (1 egg = 2 tbsp milk.) and used mini chocolate chips.

Now here’s the totally cool part. You just plop the frozen dough right on top of the cupcake batter. For real!

And you will not believe how these come out of the oven…

Just. like. this. Seriously, right? You can’t tell at all! Love it!

There is some very yummy cookie dough hiding in here.

Hello, love. Can you see the little heavenly bites of goodness peeking through?

Now when I read about this Cookie Dough Buttercream Frosting, I was so all over that.

Chocolate Chip Cookie Dough Cupcakes

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Description

These Chocolate Chip Cookie Dough Cupcakes are even more delicious than they sound. A moist vanilla cake is filled with yummy edible cookie dough and topped with creamy frosting!

Scale

Ingredients

For the cookie dough

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoon milk
1 tablespoon vanilla
2 1/2 cups all purpose flour
1/4 teaspoon. salt
1 cup mini chocolate chips

For the cupcakes

3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoon vanilla extract

For the frosting

3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 teaspoon salt
2 tablespoon milk
1 teaspoon vanilla extract

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Instructions

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tablespoon scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.
To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!

Notes

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.

Chocolate Chip Cookie Dough Cupcakes | The Best Cupcakes Recipe (2024)

Chocolate Chip Cookie Dough Cupcakes

How to Make Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

Description

Ingredients

For the cookie dough

For the cupcakes

For the frosting

Instructions

Notes

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FAQs

What is the secret to moist cupcakes? ›

How do you keep cupcakes soft and moist? ›

References