Do you remember the first time you ever piped frosting onto cupcakes??
Maybe not, but I certainly do! That’s because the first time I ever piped frosting was today! (Can I even call myself a true baker??)
I have been baking for as long as I remember, but aesthetics were never a concern of mine. As much as I love to bake new creations, I guess I have never had the patience to delicately frost a cake or cupcakes. If we’re being completely honest, I barely have enough patience to actually let anything I make cool from the oven!
Wanting to expand my expertise, I bought a cheap piping bag set from Michael’s for less than $10. After watching 30 seconds of a youtube video explaining how to pipe frosting (can you tell I’m impatient yet?) I decided to dive in. Surprisingly, this was easier than I expected! I probably won’t win any cake decorating awards, but for me this was a huge milestone. The frosting I used is made from greek yogurt and sugar free pudding mix (a tip I learned from Amy’s Healthy Baking).
And these cupcakes?? We should probably talk about these cupcakes because they are TO DIE FOR!! If you’ve never had a cupcake stuffed with a cookie dough center, you clearly haven’t lived life to its full potential.
The cookie dough itself is packed with protein, fiber, and no added sugar. Combined with a healthy chocolate cupcake and you now have the best of both worlds!
To make the cupcakes, first you will start with the cookie dough filling. Mix all ingredients together and form into 1 inch balls, making approximately 18. The butter extract is optional, but adds that authentic cookie dough flavor without the actual butter. Place balls onto parchment lined baking sheet and set in freezer.
After forming the balls, mix together cupcake ingredients, combining dry and wet ingredients separately before mixing together. Line two muffin tins with 18 cupcake liners and fill each liner halfway full. Place in oven and set timer for 16 minutes.
After 8 minutes, remove pans from oven. Place cookie dough ball into each cupcake and gently press down. The cookie dough may stick out slightly and thats okay! You’ll be frosting these babies anyway.
Return pans to oven and baking for the remaining 8 minutes, until cooked through. Remove from oven and let cool completely before frosting.
Mix together frosting ingredients and place inside piping or ziploc bag. Frost cupcakes as desired.
Store cupcakes in airtight container in fridge for up to 5 days (even though they won’t last that long).