I’m back with Halloween treats! Yeah!

Do some of you, fellow foodies, sometimes don’t know what to do with all those treats? I do. Being at school, I don’t go to work every day, which would be the perfect place to bring them. So I’m trying to find an organization that would like to receive cakes and stuff from time to time. I’m thinking about asking this women center across the street maybe they would like some? It might be a good place to start, warming the heart of women in need! I will give you a follow up on that!

But these cookie dough cupcakes are already taken. We are going to my aunt tomorrow with my sister and  boyfriend. I didn’t taste them yet (except for the frosting : delicious!). I’ll have to follow up on that too!

I bought these cute liners some months ago, not thinking about Halloween at all. But they are the perfect color! I bought a kit of Halloween sprinkles and wanted to try to pipe some chocolate spider web. I was afraid I might fail while doing those! It wasn’t easy, but they turned out ok! More on the chocolate piping method in another post!

This is the first recipe I tried from my blog To do list! Moving it to the done section (I really love lists!).

Cookie Dough Cupcakes
Adapted from Tracey’s culinary adventures 
Yield : 12 cupcakes

Cupcakes
1 1/2 sticks unsalted butter, at room temperature
3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk (I used whole milk), at room temperature
1 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

Frosting
1 1/2 sticks unsalted butter, at room temperature
1.5/4 cup packed light brown sugar
1 3/4 cups confectioners’ sugar, sifted
1/2 cup all-purpose flour
1.5/4 teaspoon salt
1.5 tablespoons milk
1 1/4 teaspoons vanilla extract

For the cupcakes
Preheat oven to 350 °F.  Line a muffin pan with paper liners.
Combine the flour, baking powder, baking soda and salt.
Cream the butter and brown sugar on medium speed until pale and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition.  With the mixer on low, alternately add the dry ingredients and the milk to the bowl, beating just until incorporated.  Add the vanilla. Finally, add the chocolate chips and use a rubber spatula to combine until evenly distributed.
Divide the batter evenly between the prepared pans (about 3/4-full).
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.

For the frosting
Beat the butter and brown sugar until creamy. Add the confectioners’ sugar and beat until smooth.  Finally, add the flour and salt and beat briefly to combine, then add the milk and vanilla extract and beat until incorporated.
Pipe the frosting and add some sprinkles!