Make Marie’s Chocolate Chip Cookie Dough Cupcakes For Yourself!

Ever since I published my first book, I’ve made some sort of dessert to celebrate a book launch.

I usually try to make it thematically appropriate. Sometimes that’s as simple as matching the color of the cover, à la the red velvet cake I had for Fixing Fate. For Janie One More Time, I wasn’t sure what to do—until Graeme realized that the perfect answer existed right in the book: the cupcakes Marie makes in chapter 11.

The trouble is, they didn’t actually exist. Until now.

Cupcakes

Friends, this was the best. choice. ever. As soon as I tasted them, I knew I had to share them with my readers. So if you find yourself hungry after reading that scene, feel free to whip up a batch for yourself!

Marie’s Signature Chocolate Chip Cookie Dough Cupcakes

Makes 24 cupcakes

Ingredients

Cupcakes

2²⁄₃ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₄ teaspoon salt
1 cup milk
2 teaspoons vanilla
3 sticks (1¹⁄₂ cups) butter, softened
1¹⁄₂ cups brown sugar
4 eggs
2 cups chocolate chips

Frosting

1¹⁄₂ sticks (³⁄₄ cup) butter, softened
1³⁄₄ cups powdered sugar
¹⁄₃ cup brown sugar, packed
2 teaspoons milk
1 teaspoon vanilla
Mini chocolate chips, optional

Directions

For the cupcakes

Preheat the oven to 350°F. Prepare 24 muffin cups (I like using paper liners, but whatever you prefer is fine!).

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

Combine the milk and vanilla. Set aside.

In a large bowl, cream together butter and brown sugar on medium speed until light and fluffy.

Add the eggs, one at a time, beating after each.

Alternate adding some of the flour and some of the milk, beating well after each addition, until fully combined.

Stir in chocolate chips.

Spoon evenly into muffin cups and bake for 15-20 minutes, until edges are slightly browned and top of cupcakes springs back on touch, or toothpick inserted into center comes out clean.

For the frosting

Beat together butter, powered sugar, and brown sugar on medium speed until light and fluffy. Add milk and vanilla and beat until combined. If frosting is too stiff, add more milk; if frosting is too loose, add more sugars, a little at a time, until you reach desired consistency.

Spread across cupcakes and sprinkle with mini chocolate chips, if desired.

Note: I prefer cupcakes with a layer of frosting, not a giant dollop. If you want that tall swirl from a piping bag, either double the frosting or halve the cupcakes. 🙂

Eat while reading a good book—so long as you can keep the pages clean!