Monday, 10 June 2013

GUEST BLOGGER: The Mixing Bowl's Cookie Dough Cupcakes!

It's Monday here on Cakes for Dorothy so that means I get to introduce you to another blogger! She works in a cupcakery (which I would one day love to do, and possible own one but that's another story for another day) so all of her cakes are absolutely immaculate! Also, I am still looking to continue this every other Monday so if you are a blogger who is interested in guest blogging on here then feel free to email me on:, even if you are unsure what it's about. 

This is my first guest blog post so please bear with me – I don’t really know how it all works! I usually blog at – a similar blog to this one.

I work in a cupcakery and my colleague and I came up with the idea for this cupcake one Friday afternoon when we wanted a new ‘special’ for the weekend.  They are inspired by cookie dough ice cream, which is so popular that we knew a cupcake version would be a hit! They are now one of our staples in-store and a big seller so I thought they were the perfect choice to share with you all!
They take a bit longer to make than regular cupcakes as there are several elements but believe me, it’s worth the wait! As the dough is not cooked before eaten I use an egg free recipe. You can use the same mixture to make the mini cookie on top but I find them quite greasy and prefer to use a regular recipe.

I have tried to scale down the recipe to make about 18-24 cupcakes but you may have excess cookies or dough (I’m sure this won’t be too much of a problem!). How many cakes you end up with will obviously depend on the size of your cases/muffin trays but I find that no matter how many cakes you have, they never last long!

Vanilla sponge:
200g self-raising flour
200g caster sugar
200g margarine
2 large eggs
1 tsp vanilla essence
1 tsp baking powder

Preheat the oven to 160C. Cream the margarine and caster sugar until light and fluffy. Beat in the eggs and vanilla essence. Gently fold in the flour and baking powder until well mixed. Use an ice cream scoop to divide between cupcake cases or fill the cases two thirds full.
Bake for 20 minutes and leave to cool on a wire rack.

Vanilla buttercream:
250g softened butter
800g icing sugar
1.5 tsp vanilla essence

Using an electric whisk or stand mixer beat the ingredients together until very light and fluffy. The get the best buttercream whip it up for 3-5 minutes. You should see the colour get lighter – a sign that it’s almost ready to be piped J

Egg-free cookie dough:
125g plain flour
100g brown sugar
56g caster sugar
85g softened butter
1 tablespoon vanilla extract
30ml milk
150g milk chocolate chunks

Cream together the butter and sugars. Beat in the vanilla and milk and then mix the flour until smooth. Stir in the chocolate chunks.

125g butter
125g caster sugar
100g brown sugar
225 self-raising flour
1 egg
1 tsp vanilla extract
200g milk chocolate chunks

(You will have some dough spare so why not bake some big cookies – just roll into balls, flatten slightly and then bake for 8 minutes at 180C)

Preheat the oven to 180C. Cream the butter and sugars. Once fluffy and well-mixed, beat in the egg and vanilla. Stir in the flour until you have a smooth dough.

Roll out half the dough into a big piece and transfer it onto a greased baking tray. Sprinkle the chocolate chunks onto the dough and press in. Bake for about 8 minutes. As soon as it comes out of the oven use a small round cutter to cut out the mini cookies before they cool.

The assembly job:
Using a small cutter or another device, remove the center of the cupcake. Fill with the cookie dough. Pipe the vanilla buttercream on top and finish with one of the mini cookies.
As you can see they are really quite easy and you end up with yummy cupcakes and some gooey choc chip cookies! If you do make these delights, I would love to see photos of your creations – send to or tweet me at @Mixingbowlmagic

Don't forget to check out mixingbowlmagic.blogspot.comEnjoy!
CakesforDorothy xoxo

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