Oh my goodness what a mouth full. Literally! Sometimes one type of dessert just isn’t enough. When you combine your favorites into one... sweet-tooth perfection is born! Essentially, we have a three-layer cupcake on our hands here, folks. The blondie base offers a sweet, dense texture to hold up the light and fluffy cupcake. Taking this cupcake in for the home run is the irresistible cookie dough frosting.
I love the sweet and playful color we’re showcasing today with our modern metal cake stand. Lavender purple was one of my wedding colors and I can’t help but smile when I see this beautiful piece. With a 12-inch round diameter, this dessert stand can showcase a beautiful cupcake display, like we have here, or an elegant tiered cake to make any tablescape a true show stopper.
Blondie Bottom Cookie Dough Cupcakes
Prep Time: 1 hour
Cook Time: 40 minutes
- 1 stick unsalted butter, melted
- 1 cup lightly packed brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 1 box white cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup whole milk
Cookie Dough Frosting
- ¾ cup unsalted butter, room temperature
- 1/3 cup light brown sugar, packed
- 1 ½ cups powdered sugar
- ¼ cup flour
- Pinch of salt
- 2 teaspoons vanilla extract
- 1 Tablespoon milk, optional
- Mini chocolate chips
- For the blondies, preheat oven to 350 degrees. Lightly spray an 8x8 pan with cooking spray or line pan with parchment paper. Set aside.
- In a medium bowl, stir melted butter and brown sugar until smooth. Then add egg, vanilla and salt and beat vigorously until fully incorporated. Add flour and beat with a wooden spoon until incorporated and smooth; about 50 strokes.* Spread batter evenly into prepared pan and bake for 20-25 minutes or until an inserted tooth pick comes out almost clean.** Allow to cool.
- While blondies are cooling, make the frosting. In the bowl of a stand mixer, beat butter until light in color and fluffy; about 5 minutes. On low speed, gradually add in brown sugar and powdered sugar until completely incorporated. Add flour and mix until combined. With the mixer on medium speed, add the vanilla and salt and beat for one more minute. Add milk if batter does not appear to be a pipeable consistency; beat until smooth.
- When the blondies are cool or almost cool take a small cookie or biscuit cutter just smaller than the base of the cupcake tins and cut out small blondie disks. In the cupcake tin, place cupcake liners in each cavity and place a blondie disk in each cupcake liner. Set aside.
- In a large bowl add all of the cupcake ingredients and beat with a hand-held mixer for about 2 minutes. Fill each cupcake liner with batter until about ½ full. Bake at 350 degrees for about 14 minutes or until an inserted toothpick comes out clean.
- Once cupcakes have cooled, place frosting in a piping bag fitted with your choice tip and pipe frosting on cupcakes.*** Place mini chocolate chips all over the frosting.
* Sometimes the butter in blondies can separate while baking. To ensure this does not happen, beat the batter very well until the batter almost pulls away from the bowl.
** For ease, parts of this recipe can be made in advance. I've made the blondies a few days ahead of time.
*** Depending on how thick you like your frosting on cupcakes, you may need to double the recipe.