Yes, you read that right.
And yes, it is a mouthful, both to say and to eat.
I made these cupcakes after the thought of combining red velvet and cookie dough popped in mind while sitting in a math class – I remember studying for an exam and seeing a scribble about cupcakes on the side of my paper amid a sea of variables and statistics.
I used Sally’s Red Velvet Cupcake recipe – this was my first go at making red velvet cupcakes, so using hers as a base worked out well for me! (Tip: dye the batter orange first, then add the red food coloring afterwards!)
Red Velvet Cupcakes and Cream Cheese frosting
Can be found on Sally’s Baking Addiction, here.
Chocolate Chip Cookie Dough Frosting
- 1 stick unsalted butter, softened
- 3/4 cup brown sugar
- 1 1/4 cup flour
- 1 tsp. Vanilla
- 4 tbsp. milk
- 1 cup mini chocolate chips
- Pinch of salt
- Make the cupcakes and cream cheese frosting as listed in Sally’s recipe.
- Whip the butter and sugar in a mixer for a few minutes until well-incorporated.
- Add the flour, vanilla, salt.
- Pour in the milk and mix until combined.
- Turn off the mixer and use a spoon or spatula to stir in the chocolate chips.
- When the cupcakes are cool, use a sharp knife to hollow out a 1″ round in the cupcake and fill it with the cream cheese frosting.
- Place the carved-out cupcake top back on.
- Use a spoon or an ice cream scoop to generously frost with the cookie dough frosting,.
Store in an air-tight container in the fridge for up to 3 days.