But back to those 6.5 sticks of butter. I used them to make two dozen Chocolate Chip Cookie Dough Cupcakes. Yes, you heard me right. I don't remember where I first saw the recipe, but the original recipe hails from Annie's Eats and an easier version with canned frosting can be found here.
The batter and frosting, both from scratch, both have a hint of cookie dough flavor in them, and the middle is stuffed with (eggless) cookie dough, also from scratch, which meant that this was not a mix-it-up-in-two-minutes-then-stick-it-in-the-oven deal. Not only was the end product totally worth my time in the kitchen, though, it was also sort of fun to make. If I had a cute apron, I would totally have worn it, a la June Cleaver. In fact, I was feeling so domestic as a result that I announced my desire to try making other kinds of cupcakes from scratch. Rick announced that maybe I should try actual meals first, you know, things with fewer sticks of butter involved. Priorities, I tell you. I think dessert should get first billing.
By the way, my cupcake frosting looked nothing like the one you see directly above. I used this exotic tool called a knife to apply my frosting. Actually, that's not true. All of the knives were in the dishwasher, and of course I didn't wash one, so instead I used the back of a spoon. We are fancy around here. :)
So now that you're all thanking me for this recipe that is delicious in all of its non-healthy beauty, the winner of my thank-you card giveaway is Wendy at Simply Brookes! Thanks to everyone who left a sweet comment. I'm not sure if an Etsy shop is in my near future, but you definitely encouraged me to think about it. :)
Have a great weekend!