Sarah had never pictured herself as a Stay at Home Mom. But, after finishing graduate school and looking for jobs, she found obstacles at every turn. For one, the job market was slim, particularly in her field and in northern California where budget crises were rampant. For another, the jobs she could find would just barely offset the cost of child care. At The Education of a Stay at Home Mom Sarah writes about her family (including her wonderful husband, Tristan, and adorable son, Donovan), family activities, trials and frustrations, useful (and not so useful) products, entertainment, and many other aspects of her daily life as she learns what it means to be a Stay at Home Mom and her son teaches her how to be a parent. It sounds like she’s working out her formula for motherhood too!
Sweet Saturday: Cookie Dough Cupcakes
If you’re like me, then you’re one of those people who would rather eat the cookie dough than a fully cooked chocolate chip cookie. I love cookie dough in all forms, whether in ice cream, or sneaking bites before baking cookies, or even those little cookie dough candies that some movie theaters sell. So, when I randomly StumbledUpon a picture of a cookie dough stuffed cupcake, I immediately wanted to try to make it. After a search for various recipe ideas, I made a few modifications, and I must say, they came out amazing! And they were really very easy to make. If you need a new bake sale or party recipe, you should really give these a try! Oh, and don’t worry. The cookie dough is egg free, so it’s perfectly safe to eat raw!
Step 1: Cookie Dough
Ingredients for Cookie Dough
- 2 sticks (1 cup) butter at room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 4 Tbsp milk
- 1 Tbsp vanilla
- 2 1/2 cups all purpose flour
- 1/4 tsp salt
- 1 cup mini chocolate chips
Directions for Cookie Dough
Beat butter, sugar, and brown sugar in large mixing bowl about 2 minutes, or until light and fluffy. Mix in milk and vanilla until smooth. Then add flour and salt, mixing until just combined. Stir in the chocolate chips. Scoop dough with a 1.5 Tbsp scoop and form into balls, then place on a parchment paper lined cookie sheet and freeze over night.
Ingredients for Cupcakes
- 1 box of yellow cake mix
- 3 eggs (or number of eggs called for by cake mix box)
- 1/3 cup oil (or amount called for by cake mix box)
- 1 and 1/4 cup water (or amount called for by cake mix box)
- Frozen cookie cough balls from previous step
Directions for Cupcakes
Preheat oven to 350 degrees. Line two muffin tins with paper cups or lightly grease tins with butter or cooking spray. Mix the cupcake batter according to the instructions on the box of the cake mix. Fill each cupcake tin 2/3 full. Then drop one ball of frozen cookie dough into each cup. Do not press cookie dough down, allow it to sink naturally into the batter. Bake for 16-18 minutes.
As the cupcakes bake, the cookie dough with sink and the cake batter will rise up around the dough to form a full cupcake. Allow cupcakes to cool completely before icing.
Ingredients for Icing
- 3 sticks (1 1/2 cups) butter at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cup confectioner’s sugar
- 3/4 cup all purpose flour
- 3/4 tsp salt
- 3 Tbsp milk
- 2 tsp vanilla
- 1 cup Cool Whip
Directions for Icing
In a large mixing bowl, beat butter and brown sugar until light and fluffy. Mix in confectioner’s sugar until smooth, then beat in flour and salt until just combined. Mix in milk, vanilla extract, and Cool Whip until smooth. The Cool Whip will help even out the sweetness and give the icing a firmer, fluffier texture. Ice completely cooled cupcakes and sprinkle with mini chocolate chips.