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Cookie Dough Topped Chocolate Cupcakes

March 3, 2019


1 tub of Chocolate Chip Cookie Dough for FROSTING

2 TBSP extra cookie dough (for the batter)

2 1/8 cup all purpose flour

3/4 cup cocoa powder

2 cups granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup veggie oil (preferably not olive oil though)

1 tablespoon vanilla extract

1/2 tsp almond extract

1 cup hot/boiling water

1 1/2 cup unsweetened almond milk


Pre-heat oven to 350F. Line baking cups with cupcake liners.

Mix the dry ingredients (flour, cocoa powder, sugar, baking powder and salt) in a large bowl. Add the cookie dough, veggie oil, vanilla, almond extract, almond milk, and hot water. Whisk together until combined and pour batter onto parchment lined pan. Bake in pre-heated oven for about 25-30 minutes or until toothpick comes out clean.

Let fully cool and FROST with COOKIE DOUGH. You're a WINNER.

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