Chocolate Cookie Dough Cupcakes

By michaelmeiner

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 cup margarine or butter -- cut into 1" pieces
• 1 large egg
• 1 teaspoon vanilla
• 1 cup sour cream
• 1/4 cup whole milk
• 2 cups (12 ounces) chocolate chips
• Chocolate Fudge Glaze -- (2/3 cup)

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Line 18 muffin tin cups.

In a large bowl, mix flour, brown sugar, and baking soda to blend them. Add the butter and mix until the butter pieces are the size of peas, about 2 minutes. You will see some loose flour. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the egg and vanilla. The batter will still look dry. Mix in the sour cream and milk until the batter looks evenly moistened, you may still see some lumps of butter. Mix in the chocolate chips.

Fill each paper liner with about a generous 1/4 cup of batter, to about 1/3 inch from the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center coems out clean, about 25 minutes. Cool for 10 minutes in the pan on wire racks.

Carefully place a wire rack on top of one pan of cupcakes. Remove the cupcakes and using a fork, drizzle thin lines of the topping over each cupcake.