Last weekend, my parents and I visited my aunt and uncle at their new beach house in Florida. Needless to say, I wish I was still there. But after a fun filled weekend of bike rides, sand, seawater, tan lines, sunburns, family dinners, and site seeing, I'm glad to be back in T-town. And we're going back in July, so we'll be there again soon!
|Some Instagram pictures from the trip!|
But oh my goodness, cookie dough frosting. So I had to make it again.
Seriously, cookie dough frosting might be my new favorite.
Recently, I've been having a hard time getting rid of the things I bake. I don't want them sitting in my kitchen taunting me, and there are usually left overs even after I invite my friends over. So I've been on the lookout for recipes that make 12 cupcakes instead of 24. For these ice cream cupcakes, I kind of experimented and made my own recipe for 12 chocolate cupcakes, and it turned out pretty well, but I'm still on the lookout.
CHOCOLATE CHIP COOKIE DOUGH
ICE CREAM CUPCAKES
12 Chocolate Cupcakes
3/4 cup flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup cocoa powder
1/4 cup oil
1/2 cup hot water
1/2 tsp vanilla
Chocolate Chip Cookie Dough Ice Cream
I used a pint of Mayfield ice cream.
Cookie Dough Frosting
Adapted from Tidy Mom
1 stick unsalted butter, room temperature
1/4 cup light brown sugar
1/3 cup flour
1/4 tsp salt
1/2 tsp vanilla
1 1/2 cup powdered sugar
mini chocolate chips for decoration
- Preheat the oven to 350 and line a cupcake tray with cupcake liners. Set your pint of ice cream out to thaw.
- In one bowl, combine dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. Carefully whisk together.
- In another bowl, combine wet ingredients: the egg, oil, and hot water.
- Add the dry ingredients to the wet ingredients in stages, mixing just until blended. After each addition, scrape the sides of the bowl.
- Fill each of the cupcake liners half or a little less than halfway full. I filled mine about halfway, but next time I'll fill them a little less.
- Bake for 10-12 minutes or until an inserted toothpick comes out clean.
- Next, put the cupcakes in the freezer. I wanted to the cupcakes to be pretty solid when I put the ice cream on them, but you can probably omit this step if you want.
- By this time, the ice cream should be pretty melty. Mine was still a little solid in the middle, so I stirred it up until it was smooth.
- Pour/spoon ice cream into each cupcake liner until it's full. Also, the chocolate chip cookie dough pieces will probably sink to the bottom. I just made sure to get some into each cupcake liner.
- Then put the cupcakes back into the freezer.
- For the frosting, cream butter and brown sugar on medium-high speed until smooth and fluffy.
- Add the flour, salt, and vanilla.
- Add powdered sugar in stages, scraping the sides of the bowl after each addition.
- Next, add 1 or 2 tablespoons of milk depending on how thick or thin you want your frosting to be. I added two tablespoons.
- Then frost your cupcakes and add the mini chocolate chips!
Because it's summer break, a lot of people have gone home and campus has looked like a ghost town at times. Especially during the couple of weeks between the end of the spring semester and the summer semester. Some of my friends are in town, some aren't, my internship is only once a week, and I'm still on the job hunt, so I've been pretty bored at times. A couple of my friends visited this week, so not only did these cupcakes turn out wonderfully, but we got to eat them together too. It was a good time, and very much needed.