- 1 Cup & 2 Tablespoons All Purpose Flour
- 3/4 Cup Domino® Golden Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/3 Cup Greek Yogurt
- 1/2 Cup Vegetable Oil
- 2 Teaspoons Vanilla Extract
- 1 Whole Egg
- 1/2 Cup Warm Water
Edible Cookie Dough
- 1/4 Cup Domino® Golden Sugar
- 6 Tablespoons Domino® Dark Brown Sugar
- 1/4 Cup Butter, Softened
- 1/4 Teaspoons Salt
- 1/2 Teaspoons Vanilla Extract
- 2 Tablespoons Milk
- 10 Tablespoons Treated All Purpose Flour
- 1/4 Cup Chocolate Chips
- 1 Cup Salted Butter, Softened
- 4 Cups Domino® Powdered Sugar
- 5 Tablespoons Heavy Cream
- 3 Teaspoons Vanilla Extract
Prevent your screen from going dark as you follow along.
Prep Time : 5 minutes / Cook Time : 15 minutes / Yields: 12 Cupcakes
Preheat the oven to 325°F degrees. Prepare pan by inserting cupcake liners into each cavity.
In a medium bowl, whisk together flour, golden sugar, baking powder, baking soda and salt. Set aside.
In a small bowl, whisk together Greek yogurt, vegetable oil, vanilla extract and the egg.
Slowly mix wet ingredients into the dry ingredients until a batter is formed. Gently stir in warm water until just incorporated.
Pour batter into prepared cupcake liners (2/3 to the top of the liners) and bake for 15 minutes or until edges are slightly golden and the center of the cupcake springs back when you press down on it. Allow cupcakes to cool completely.
Edible Cookie Dough
In a mixing bowl, mix golden sugar, dark brown sugar, butter, salt and vanilla extract. Mix in milk and treated flour until you have a dough-like consistency.
Gently stir in chocolate chips to form cookie dough. Place in the fridge.
Take your cooled cupcakes and using a butterknife, create a hole in the center of the cupcakes. The hole should go about 2/3 of the way into the cupcakes so there is still a base. Coring the cupcakes will create a space to fill with the edible cookie dough.
Once all the cupcakes are all cored, take your edible cookie dough out of the fridge and fill to the tops of the cupcakes with the chilled cookie dough using a piping bag.
In a stand mixer fit with a paddle attachment, beat the softened butter until light and fluffy. Approximately 3 minutes.
With the mixer on low, slowly add in the powdered sugar until incorporated. Add in the heavy cream and slowly increase the speed of the mixer until it’s on the highest setting and beat for 1 minute. Add in vanilla extract and beat on high for another 1 minute.
Pipe or spread buttercream frosting on the top of the cookie dough filled cupcakes. Top frosting with any sprinkles or other edible garnished you’d like.
- To treat your all-purpose flour, simply spread your flour out on a baking sheet and bake in the oven at 350 degrees for 5 minutes then pull from the oven and allow to cool. Treating the flour eliminates the risk of any bacteria present in the raw all-purpose flour.
Meet the Chef:
Sweet Confetti is a baking focused account run by Jamie Dinardi-Dill where she provides unique recipes and fun, holiday dessert ideas to her audience. Jamie is known for her decorative “Pinterest worthy” treats for all holidays and occasions with a simple and approachable twist for her community of young moms looking for easy treats to recreate for their families.