Happy TWO Years ThatsSoYummy!

All last week I was thinking hard about what I wanted to cook or bake to celebrate ThatsSoYummy’s 2 year Anniversary.  Of all the recipes that I have shared on ThatsSoYummy I think desserts have to be my favorite.  I think it has to do with my incredible sweet tooth and my love to bake.  Even though there are soooooo many more recipes I have to share with you all I just knew this one was gonna be a hit, Chocolate Chip Cookie Dough Cupcakes!

Now can I just say that Boy!!!!!! Were they ever…. They were so good that I ate TWO in one day.  I know greedy, right… but I just couldn’t help myself.  Of course now since I did I have to go cycling for an hour to counter it today but who cares. 🙂  These lil babies are sooooooo worth the workout!  I had made extras that i brought them to church and in 5 minutes they were all gone.

I don’t want to ramble on how much ThatsSoYummy means to me and how it has allowed me to meet so many people and the ability to share my love for food… I just want to thank all of you who are amid lovers of ThatsSoYummy and continue to show your support and all of your comments.  I cannot express how much it means to me.  I hope to continue my journey of sharing my recipes and love for all things yummy, and hope to continue to learn from all of you as well.

Happy Sunday!

Chocolate Chip Cookie Dough Cupcakes

Recipe from My Baking Addiction

*makes 24 cupcakes*

Ingredients

For the Cupcakes:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules
1/2 cup warm water

Directions

Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.

Using a cookie scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.

Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting:

Ingredients

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream

Directions

In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

Add salt, vanilla, and 3 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the Garnish:

Garnish your cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie.

To make the mini cookies, I simply measured out 24 .4 ounce (about 1 teaspoon) balls of dough and baked them according to package directions (about 8-10 minutes). Allow mini cookies to cool completely before adding them to the cupcakes.