There is no greater pleasure for a child than to come home and get treated with milk and cookies! Just think back to your own childhood and think of the times you might have sat at your kitchen table, indulging in such a treat. These Milk and Cookies Cupcakes are a throwback to that fun childhood memory – the magic of milk and cookies!
You can tell by that simple picture above, that my version has chocolate chip cupcakes, chocolate chip cookie dough frosting, vanilla frosting and then are topped with an actual cookie!
The Best Milk and Cookies Cupcakes Recipe
Now, have no fear on the chocolate chip cookie dough – it is a FROSTING version so it is raw egg free. I know people LOVE to eat raw cookie dough, I just can’t handle that concept. Just. Ugh. So we made a safe version that is still beyond yummy!
Why do cookies taste good with milk?
I found a good answer for this question on Quartz:
Chocolate chip cookies have a lot of fat in them. When they hit your tongue, the emulsifiers in milk “help to smooth out the chocolate as you’re eating it,” Hartings said. Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process, and makes sure your tongue receives an even cookie coating. Without it, the cookie may be a little more gritty.
So, there is actual science behind it. Who knew? That five-year-old me at the kitchen table didn’t care – as long as I had one of momma’s homemade cookies in front of me and an ice-cold glass of milk.
More science – behind the cupcakes
I get asked a ton of questions about WHY their cupcakes aren’t turning out correctly. They mound in the center, they sink like rocks, they brown too much, they are too dense, they are too flat, etc – the list goes on.
We have talked about room temperature ingredients being important, and the importance of not over-mixing the batter. This video has a few great tips too – and is certainly worth a watch:
Doesn’t she seem like a fun character to hang around with? I would so love to sit and have a cup of coffee (probably tea in her case) with her and rip into one of her cupcakes!
Now, because we are going a little bit over the top with these cupcakes as we decorate them, we are going to start with a boxed cake mix and dress it up a bit to fit our theme of Milk and Cookies Cupcakes.
So, let’s start with the base of Vanilla Cupcakes:
You will need:
- 1 box vanilla cake mix
- Ingredients as listed on the back of the cake mix box
- 1 C mini chocolate chips
- Muffin pan
- Cupcake liners
- Electric mixer/mixing bowl
- 1 large piping bag w/ large round tip
- Medium ice cream scoop
- 1 package of chocolate chip cookies
Preheat oven as per directions on the boxed cake mix. Put the liners in the muffing pan. Set the muffin pan aside. Follow the directions on the back of the box to make the cupcake batter, adding all the ingredients and mixing them as instructed. Gradually add in the mini chocolate chips. Stir well to distribute them evenly.
Fill the cupcake liners 2/3 full with your chocolate chip cupcake batter. Place in the muffin tins in the oven and bake as instructed on the box. Remove them and allow the cupcakes to cool completely before frosting.
- 3 C unsalted sweet cream butter (soft)
- 6 C powdered sugar
- 5-7 TBSP heavy whipping cream
- 2 tsp vanilla extract
Frosting Directions :
Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla. Mix on medium speed until combined and smooth.
Stick you piping bag inside a tumbler and fold the edges over the top. Use a spatula to fill that piping bag with your frosting. This makes it easy to pipe frosting onto the top of the cooled cupcakes. After cupcakes are frosted set them aside.
Chocolate Chip Cookie Dough Frosting
Cookie Dough Frosting Ingredients:
- 12 TBSP unsalted sweet cream butter (softened)
- 2 C powdered sugar
- 1/2 C brown sugar (packed)
- 1/2 C flour
- salt (pinch)
- 3 TBSP whole milk
- 1 tsp vanilla
- 1 C mini chocolate chips
Cookie Dough Frosting Directions:
Whip together the butter, powdered sugar, brown sugar, flour, salt, milk, and vanilla extract. Continue to mix until the mixture is very light and fluffy. (About 2-3 minutes) Stir in the chocolate chips. Mix well so they are evenly distributed through the chocolate chip frosting.
With the medium ice cream scoop measure out a ball of cookie dough frosting.
Position each ball of frosting on the vanilla frosted cupcake.
Garnish with a chocolate chip cookie inserted in the center of the cookie dough frosting.