I’m usually not a huge cupcake person, because why eat a mini cake when you can eat a big cake?? However, I may have just been converted with these decadent cookie dough cupcakes! I know, it’s indulgent, but the key is cutting down the sugar in the cake so it balances with the richness of the cookie dough. I recommend baking a batch of Isa Chandra Moskowitz’s chocolate cupcakes over at Post Punk Kitchen. I found that cutting down the sugar by 1/4 cup is best for this recipe.

• Ingredients •

Cookie dough:

1 cup all purpose flour (heat treated if you prefer)
1/2 cup Earth Balance or other vegan butter
1/2 cup brown sugar
2 tbsp dairy free milk
1 tbsp maple syrup

Frosting:

1/2 cup Earth Balance or other vegan butter

1 1/2 – 3 cups powdered sugar

1/4 cup nut butter (I used unsweetened Sunbutter)

1 tsp vanilla extract

1. Start by baking a batch of vegan chocolate cupcakes, see above for recipe recommendation.

2. To make the cookie dough, cream together vegan butter and sugar until combined then add in your and flour, maple syrup and milk. After the mixture starts to come together into a dough, fold in your chocolate chips. Set aside until ready to use.

3. To make the frosting, add softened vegan butter to a large mixing bowl of an electric mixer and whip until light and fluffy—about one minute. Add in nut butter and mix for a minute more before beginning to add in powdered sugar a 1/2 cup at a time until the frosting is fluffy. Scrape down the sides as you go and add a tablespoon or two of plant based milk if it seems too thick. Refrigerate until ready to use.

4. To assemble the cupcakes, cut on an angle with a paring knife to take out the middle of each cake. Don’t eat the centers! I know it sucks but you’ll need them later. Spoon about 2 tbsp of cookie dough in each hole then press the tops back into place. They won’t fit perfectly, that’s ok. Refrigerate cupcakes for at least 30 min before frosting.

5. After chilling your cupcakes and frosting, pipe onto the top of each cake, covering the seam where you pressed in the top. Make sure you pipe quickly, vegan frosting tends to melt pretty fast in a piping bag. Alternatively, you can just use a knife and smear the frosting on, it’s a little messier, but still delicious!