Makin' Cupcakes - budget style!

When I first saw Amanda's recipe for Chocolate Chip Cookie Dough Cupcakes, I was planning the snacks for last week's M&M Day.
Amanda's yummy cupcakesI thought – yum, the best of all worlds – cupcakes with icing AND cookie dough – I mean, how can you go wrong.

While Amanda's recipe sounded, well, amazing, We (my partner in crime – Lan and I) decided that a recipe that called for EIGHT (yes, eight) sticks of butter (between the cookie dough, cupcakes and icing) might get a bit pricey for a kid-treat.

So, we decided to make the cupcakes using a kid-friendly budget.

So this is the "Budget"
Chocolate Chip Cookie Dough Cupcake Recipe!Instead of homemade cookie dough, I purchased frozen dough from Sams Club, and made frozen cookie dough balls the night before.
Dough Balls Modeled by BizThen we sacrificed the "homemade" cupcake mix for good old Betty Crocker cake mix, Halloween Funfetti icing and mini chocolate chips.

After mixing the cake mix as directed, we poured them into "plain jane" cupcake holders.
Isn't Lincoln doing a good job filling the holders.Next we put the frozen balls of dough into the cupcakes
Lane helps Jonathan put the dough into the cupcakes.Ready for the oven.After the cupcakes baked we let the kids ice them – yes they liked the sprinkles. (We forgot to put the mini chocolate chips on them.)
Finished CupcakesHere's a look at how our cupcakes looked when it was broken open….
Not as pretty as Amanda's, but still yummy!But the kids definitely loved them
Hannah eating her treat.Amanda's ultimate recipeChocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream FrostingFor the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.

Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!
Makes 24 cupcakes.

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie's Eats.

Want to check out the original post that started this all? Complete with her awesome pictures.
Click here!