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Chocolate chip cookie dough cupcakes with cookie dough frosting!
Chocolate chip cookie dough cupcakes with cookie dough frosting!

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Yogurt is a snack many people ignore. Occasionally people decide to eat yogurt over a nutritious lunch which is not the best idea. Low fat yogurt helps make a amazing snack, however. It consists of a lot of calcium, healthy proteins, and B vitamins. Yogurt is simple for the human body to digest and, based on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Quick hint: select unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent way to take pleasure in a flavorful snack without having too much sugar.

A large variety of quick health snacks is easily available. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to chocolate chip cookie dough cupcakes with cookie dough frosting! recipe. To make chocolate chip cookie dough cupcakes with cookie dough frosting! you only need 18 ingredients and 13 steps. Here is how you cook it.

  1. You need cupcakes
  2. Provide 3/4 cup butter (room temperature)
  3. You need 1 cup brown sugar
  4. Get 1 egg (room temperature)
  5. You need 1 tbsp vanilla
  6. Take 2 cup all-purpose flour
  7. You need 2 tsp cornstarch
  8. Prepare 1 tsp baking soda
  9. Use 1/2 tsp salt
  10. Get 1 1/4 cup chocolate chips
  11. Provide frosting
  12. Use 3/4 cup butter (room temperature)
  13. Prepare 1 cup brown sugar
  14. You need 1 tbsp vanilla
  15. Get 1 1/4 cup all-purpose flour
  16. Use 3/4 tsp salt
  17. Use 6 tbsp milk (2%, soy, or almond all work)
  18. Provide 1 1/2 cup mini chocolate chips (optional)
  1. Preheat oven to 350°F and line 24 muffin cups.
  2. For the cupcakes:
  3. Cream butter and brown sugar until fluffy.
  4. Mix in egg and vanilla.
  5. In different bowl, combine flour, corn starch, baking soda, and salt. (I like to sift them together, but that's up to preference)
  6. Slowly mix dry ingredients into the wet, I usually do this about 1/2 cup at a time to avoid a mess.
  7. Stir in chocolate chips.
  8. Scoop about 1-1.5 tablespoons of batter into each cup. Bake for 11-13 minutes. Let cool completely before frosting.
  9. For the frosting:
  10. Cream butter and sugar. Mix in vanilla.
  11. Combine flour and salt, the stir into wet mixture slowly. (It'll be kinda doughy at this point)
  12. Beat in the milk until fluffy. Fold in mini chocolate chips if desired.
  13. Storage: unfrosted cupcakes will hold up fine covered at room temperature for about a week. Frosted cupcakes should be consumed asap as putting the cake in the fridge will make them hard. I usually keep the frosting in a Tupperware container until I need it.

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