It’s amazing what happens when you go from no schedule to a full schedule. You run around like a chicken with your head cut off and then realize that this was your daily life, all but a year ago. As weird as it may sound, running around makes me feel normal! And happy. I love having a schedule and a routine, and all that comes with it. When I have nothing to do, I do nothing. But when I have lots to do, I do lots! I can manage a busy schedule, but I still haven’t figured out how to manage an empty one.
I recently started intense German class and today I completed level one. Woohoo! But still ich spreche nicht Deutsch. I probably even wrote that wrong. I tried to learn it on my own at home, but that lasted about a week. There is something about getting up, getting dressed, and going somewhere to learn or work that I thrive on. Hanging out in my PJ’s is fun and all, but it gets old real fast and you just start feeling like a lazy bum. Between my German class, yoga teacher training, travel, and side jobs, I am a busy bee and feeling wonderfully productive.
To celebrate, I’m eating cookie dough. Cookie dough might be my favorite dessert. It’s a close call between the dough and a freshly baked cookie. There isn’t much better than those two things. So I decided I needed to throw a bunch of cookie dough inside and on top of a cupcake to make it extra delicious. Sounds reasonable right?
It’s time to celebrate with some cupcakes.
Start by making your cookie dough.
Put some aside for later, roll the rest into balls and pop them in the freezer!
While they are freezing, make your cupcake batter.
No pour in some batter and pop in the dough ball.
Pour some more batter on top and throw em in the oven.
While baking, make the addicting cookie dough frosting. Try not to eat it all before frosting.
After your cupcakes have cooled, frost them.
And enjoy them even more than before because you’ve earned it.
- 1 1/8 cup flour
- 1/4 tsp baking soda
- 1 stick (1/2 cup) salted butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 3 tablespoons milk
- 3/4 cup chocolate chips
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
- 3/4 cup reserved cookie dough
- 3/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk, as needed
- Combine the dry ingredients in a separate bowl (except the chocolate chips). Cream the butter and sugars on medium speed until light and fluffy. Beat in the vanilla and milk. Slowly add in the flour mixture. Fold in the chocolate chips. Take out 3/4 cup of cookie dough and set aside. Roll the rest of the dough into 1 inch balls. Place the cookie dough balls into the freezer for about 2 hours.
- Combine the dry ingredients in a small bowl. Beat the butter and sugar in a large bowl with a mixer. Add in the eggs one at a time, beating after each addition. Stir in the vanilla. Alternate beating in the flour mixture and milk until the batter is well combined.
- Preheat your oven to 350 degrees F and line your cupcake tins with wrappers.
- Pour the cake batter into your cupcake tins, about 1/4 way full. Place your frozen cookie dough ball on top of the batter. Pour batter on top of the cookie dough, until it is about 2/3 full. Bake for 15-20 minutes, or until the cupcake bounces back when you touch the middle.
- Beat the butter on medium speed until fluffy. Slowly beat in the powdered sugar. Finally, beat in your reserved cookie dough and milk until you have creamy frosting.
- Let your cupcakes cook completely before frosting. Add a few more chocolate chips on top if you please!