Hmm. A couple things.
Thing number one... it's hard to ignore the Nutella trend going on. I'm seeing it on Pinterest almost daily. So, finally, I tried it. My reaction? Picture a 3 year old shoving food in their mouth. Yeah, that was me. I know, lovely visual, right? ;)
Thing number two.. cookie dough is delicious but I'm not a huge cookie dough person. After making
Cookie Dough Dip using Chickpeas, I was determined to continue making this delicious treat... but I can't bring myself to make the exact same recipe over and over and over. Gotta reinvent. It's an addiction of some sort.
So... how do I combine Cookie Dough Dip with Nutella? Put it in a cupcake?
Hmmm... it does sound like a great idea... and, as it turns out, 'twas. Don't you love when that happens?
Ingredients…
for the cake:
-
1 package Yellow Cake Mix
- 1 can La Croix (or Sparkling Water)
for the Homemade Cookie Dough:
- 1 can Chick Peas, drained
-
3 tablespoons Cashew butter (or Almond butter. Peanut butter
also works but definitely adds a peanut-ey taste).
-
2 tablespoons brown sugar
-
1 teaspoon vanilla
-
½ cup Chocolate Chips
for the icing:
- 1 tub Cool Whip
- 3 tablespoons Nutella
Directions:
- Preheat oven to 350.
- In a mixing bowl, combine cake ingredients until well mixed.
Pour 2/3 into paper-lined cupcake tin and bake for 18-22 minutes.
- Meanwhile, combine all cookie dough ingredients -- EXCEPT
for chocolate chips -- in a bowl and mix well. I used a magic bullet but
wouldn’t be surprised if a high powered blender is also effective. I’ve also
tried using a hand-held blender and have to say that’s probably my favorite
method.
- Once there are no longer any visible whole chick peas, add
chocolate chips and stir.
- Remove cupcakes from the oven and let cool. Then, using the
back-end of a frosting tip (a knife or spoon will also work), remove a hole in
the center that is less than an inch deep.
- Fill hole with cookie dough. I used two spoons to do this
but am thinking that it would also work in a ziplock bag with an end corner cut
off. Leave a bit of cookie dough poking out the top as an obvious sign of
what’s inside.
- To prepare frosting, combine cool whip and nutella and mix
on medium for 1 minute. Scrape unmixed parts down into the bowl and then mix on
high for 2 minutes or until all frosting has become a consistent color.
- Pipe frosting around the cupcake. I chose not to cover the
cookie dough, because I was making a few different types of cupcakes this day
and wanted it to be easy to keep track of which was which.
**For best results, refrigerate cupcakes when they’re not
being consumed!**
