Mini Chocolate Chip Cupcakes with Edible Cookie Dough

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Mini Chocolate Chip Cupcakes with Edible Cookie Dough with a delicious vanilla cupcake mixed with mini chocolate chips and new Pillsbury^™ Filled Pastry Bag Chocolate Fudge. To make these mini cupcakes extra special, a small ball of edible cookie dough is placed on top.

I found myself with a small amount of time without the kids the other day.  I had a to-do list a mile long and wasn’t sure where to start.  Heading out to the grocery store sounded better than cleaning the bathroom, so I grabbed my list and headed to ShopRite.  Since it was one of those rare times without kids, I decided I was going to take full advantage and not worry about getting a thousand errands done, but just do the shopping so I could de-stress a little.  Funny how our de-stress activities change throughout the years.

Baking is one of my favorite past times, especially during the Fall season. As a busy mom I don’t have as much time as I’d like to be able to do all the amazing things in my kitchen like I used to.  It can be so frustrating because I really enjoy it and love making super special treats for the people I love.

Back in the days before kids, I would spend hours baking and carefully decorating everything perfectly.  But that takes time…which is something I’m low on these days.  I’m always looking for ways to bake beautiful treats without it taking up my whole day,  So when I was strolling down the baking aisle of our local ShopRite grocery store and saw these Pillsbury^™ Filled Pastry Bags in Chocolate Fudge, I was beyond elated!  Seriously, frosting already in a pastry bag ready to go? Do you know how much time that saves! The recipe ideas started flowing!

Your favorite Pillsbury^™ Creamy Supreme frosting flavors are now available in a pre-filled pastry bag : Vanilla, Cream Cheese and Fudge. While I have a soft spot for Cream Cheese frosting, the Fudge made it home with me for todays recipe.

Get some more recipe ideas from Pillsbury^™!

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I am so thankful I decided to pop into ShopRite that day.  The store is awesome – I love knowing I have a big name store to go to, but they make you feel like you’re at the corner market.  The store is so cute inside, homey and welcoming.  It’s always easy to find what I’m looking for and I love the feeling of not being in a mega chain store even though I am.  I never feel rushed while I’m there, probably why I was strolling along so slow – which thankfully lead me to the Pastry Bags!After much deliberation and input from the peanut gallery I call my family, I decided to make a batch of  mini chocolate chip cupcakes with the fudge frosting from the Pillsbury^™ Filled Pastry Bag and a garnish of edible cookie dough.  I know, I know, how did I have the time?  It looks way more complicated then it is and the Pastry Bags made it so simple to add that fancy swirl design. Not only is the frosting already in the bag – hands up from anyone else that has dumped a glob of frosting on their kitchen floor while trying to fill a pastry bag…

…someone?

anyone…?

it also comes with a star tip already attached so the frosting comes out looking gorgeous every time! You can easily decorate in three great designs: stars, rosettes or waves.

These little bad boys are the perfect size. A little cake, a little chocolate, a little cookie dough…for when you can’t decide what you want (cake? cookie? fudge?) and you want it all…this is for you!  These tiny cupcakes make a statement and having more then one is an option because of their size…so, YAY! I was feeling pretty accomplished after I was done, and I was even able to let the little hands of the house help out since the Pastry Bags are so simple to use, and definitely less mess than traditional pastry bag I would have filled myself for the kiddos to use.

Mini Chocolate Chip Cupcakes with Edible Cookie Dough

Let’s begin baking these Mini Chocolate Chip Cupcakes with Edible Cookie Dough! Grab two mixing bowls, mini muffin pan, mini cupcake liners, hand mixer, measuring cups and all the necessary ingredients that are shown in the recipe card below.

Preheat your oven to 350 degrees and start mixing the cupcake batter. Mix the softened butter, sour cream and eggs with the hand mixer in a large mixing bowl until smooth. Add in the vanilla extract, flour, baking powder, salt and sugar. Mix again! Pour in the chocolate chips, stir and prepare the cupcake liners. Place the cupcake liners into the muffin pan. Pour batter in each liner. I always use an ice cream scooper to fill cupcake liners to make the process a little easier, especially when the kids are helping me out.

Bake your cupcakes for about 10 minutes. Check to see if the cupcakes are done after 10 minutes of baking by inserting a toothpick. If the toothpick pulls out clean, the cupcakes are done baking. If not, bake another 2 minutes.

As the cupcakes are cooking, begin the edible cookie dough. In a mixing bowl, add sugar, flour, softened butter, salt, and milk. Use the hand mixer to thoroughly mix ingredients together. If the batter seems too thin, you can add in a bit more flour to thicken it up.  Stir in the chocolate chips and place batter into the freezer.

Once the Mini Chocolate Chip Cupcakes are cooled, you can begin the fun part of frosting! How to use the new Pastry Bags:

1. Push the frosting toward the star tip and twist the top of the pastry bag.
2. If not already removed, remove the plastic over from the star tip by tearing at the perforation.
3. Squeeze from the top of the pastry bag to frost your cupcakes. Just a dollop of frosting in the center of each cupcake will do it for today.

Remove the edible cookie dough from freezer and roll the small cookie dough balls using the palm of your hand. You can make them any size, just make sure it is consistent! Place a cookie dough ball on top of each cupcake and sprinkle with extra mini chocolate chips to garnish.

Yum

What fun recipe creations will you come up with using these Pastry Bags this Fall? Visit Pillsbury^™  for more ideas.