Ooh. French Vanilla Cupcakes – Chocolate Chip Dough Frosting

By Jessica Hylton - - Updated
A row of french vanilla cupcakes with frosting.
 
Uh…Yum. That’s the first word that came to me after I bit into one of these. I didn’t know cupcakes could get this good. You are going to love these.
 
These my friends, are french vanilla cupcakes frosted with chocolate chip dough. Yes. I said chocolate chip dough. Egg-less of course, so its perfectly safe to eat…but I know how chocolate chip dough tastes before you bake them. Heaven. So what do you think happened here?
 
After a long day of baking, I couldn’t imagine having to frost these. But one bite of the frosting proved that although the chocolate chips kept getting stuck..!! It was worth it. It was worth the almost 30 minutes of removing chips and ending up with bits in the frosting and the rest on top. Worth the hot kitchen and hungry stomach. Worth every last chocolate chip. Just one recommendation: If you have regular chocolate chips like I did, don’t try to frost with them :). Its near impossible to do. Put them on top afterwards instead if you wish to keep your sanity. I think these were especially decadent because the french vanilla cupcakes are so fresh, in that they taste so light and fluffy but full of flavour, yet it doesn’t overpower the frosting.
 
Side shot of cupcake with frosting on top.
 
I can’t get over this frosting! Some is left in the fridge. I think I may eat some later. Seriously, just like that. Its just so good I literally was excited to let you guys know about it! Of course buttercream still reigns supreme because of its versatility, but this frosting is the BEST I’ve ever had.
 
Okay I’m fine now. Sort of. The frosting reminds me of chocolate chip cookie dough ice cream. Yes, its that good. Go make these cupcakes, right now. Or just make the egg-less cookie dough. I’d be happy with that. 🙂 I doubled all the recipes for 24 cupcakes, which was a very good idea.
Side on shot of cupcake with white frosting.

French Vanilla Cupcakes - Chocolate Chip Dough Frosting

Uh…Yum. That’s the first word that came to me after I bit into one of these. I didn’t know cupcakes could get this good. You are going to love these.
by: Jessica in the Kitchen
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 servings
Course Desserts
Cuisine American
Ingredients

(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes):

  • 3/4 cup unsalted butter, room temperature 1-1/2 sticks
  • 3/4 cup light brown sugar
  • 2 large eggs room temperature
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla

Cookie Dough Frosting: (Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)

  • 1-3/4 cups confectioners sugar
  • 1/2 cup unsalted butter chilled
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk

Egg-less Cookie Dough: (Recipe from How To Eat A Cupcake)

  • 1/4 cup butter softened
  • 1/4 cup brown sugar plus 2 tablespoons
  • 2 teaspoons water
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips optional
Instructions

Instructions

  • Preheat oven to 350 degrees.
  • Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each.


  • Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and vanilla together.

  • Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined.

  • Repeat above, alternating flour and milk and ending with the flour mixture. Fill about half to three-quarters full of cupcake batter.
  • Bake for 20-22 minutes until golden and the cake springs back when lightly touched.

Frosting

  • In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
  • Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
  • At this point you can mix in the egg-less cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe.

Egg-less Cookie Dough

  • Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional but not really! I would recommended if you have regular chocolate chips, put it on top instead after piping frosting).
  • Store in refrigerator until ready to use.
NOTES
via Lovin’ From The Oven Cookie Dough Cupcakes

Nutrition

Calories: 357kcal | Carbohydrates: 31g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 221mg | Potassium: 61mg | Fiber: 1g | Sugar: 24g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
by Jessica

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Recipe Rating




9 comments

  1. Memória says:

    TOO CUTE!!! I'm bookmarking this recipe! You have skills, chica!

  2. Deborah says:

    Oh my goodness – I think I'm in love!!

  3. Jessiker says:

    Thanks Memória and Deborah! Yes I'm in love with these too!

  4. ajcabuang04 says:

    These look so good!! I love cookie dough!! I love your pictures too!
    Would you mind checking out my blog? 😀
    http://ajscookingsecrets.blogspot.com/

  5. Jessiker says:

    Thank you AJ 🙂

  6. Val says:

    I'm tempted to just make the cookie dough frosting. It looks amazing.

    I actually really love the idea of making the cupcake vanilla and the frosting choc-chip instead of the other way round.

  7. Jessiker says:

    Val – thanks! Yes, it was a nice change to make it the other way around, so a simple cupcake but a fabulous topping!

  8. mmmmmm….This is looks amazing! That frosting would be good on so many things! Thanks for another great recipe!

  9. Jessiker says:

    Your welcome chocolatecoveredeverything! Glad you enjoyed it!

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