Let’s talk about combining desserts today guys. Why the heck not?
Basically one day I wanted a cupcake, but also a cookie. I’m pregnant, it’s normal I promise. So for the sake of my unborn child, let’s have both.
I took one of my basic vanilla cupcake recipes and switched it up to include brown sugar and chocolate chips. That’ll make this cake taste like cookie, and seriously it’s still so simple. You’ve probably got everything you need already- I did.
They bake up to a pretty golden brown, and you’ll cool them before piling on some of this milk-flour frosting. You read that right.
I’ve never made this before now, and it’s a really interesting frosting. I wanted something that actually had milk in it, and that still offered a light, fluffy, milk-resembling end result.
So it’s kind of odd- you start by making a milk and flour paste. And then after that cools, you beat butter and sugar, and then add in the flour paste. Somehow, and I’m convinced it’s magic, this eventually becomes this fluffy, beautiful frosting that you’ll love.
I topped mine with mini chocolate chips, mostly for the whimsy tbh, but also because I love them.
The end result is pretty, satisfying, and it tastes like a dang cookie! Another thing- this brown sugar cake base would be GREAT with cinnamon and nutmeg as a spice cake, I’m sure of it. Or just cinnamon, and we’ll call it a snickerdoodle cupcake. Whatever you want guys, I’m in.
Whether you’re also in pregnancy craving mode, or if you just want a cupcake that tastes like a cookie, this is the one. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you're baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!