– 1 ¾ cup All-purpose flour – 1 teaspoon Baking powder – ½ teaspoon Salt – 6 tablespoon Unsalted butter room temperature – 2 tablespoon Oil canola or vegetable – ¾ cup White granulated sugar – ½ tablespoon Pure vanilla extract – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ⅓ cup Rainbow sprinkle – 2 ½ cups All-purpose flour – 1 teaspoon Cornstarch – ½ teaspoon Salt – ¾ cup Unsalted butter room temperature – ¾ cup Brown sugar packed light or dark – ¼ cup White granulated sugar – 3 tablespoon Milk any – 1 teaspoon Pure vanilla extract – 1 cup Mini chocolate chip – ¾ cup Unsalted butter slightly cold – 4 oz Cream cheese room temperature – 3 cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ⅛ cup Heavy cream – 2 ½ cups Cookie dough
Heat the oven to 350°F. Use muffin liners in a 12-cup pan.Sift flour, baking powder, and salt into a basin. Mix butter, oil, and sugar on high for 3 minutes. A pale white color will result. Mix vanilla in. Scrape bowl.
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Add eggs one at a time. Combine. Mix in ⅓ of the dry ingredients and half of the buttermilk. Combine slightly. Mix in another ⅓ of the dry ingredients and the remaining buttermilk. Mix. Add the remaining dry ingredients. Disconnect the mixer.
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Sprinkles may be gently folded using a rubber spatula. Use a cookie scoop to fill the muffin pan to about ⅔rds.Baking 20–23 minutes. Finished baking when a toothpick comes out clean. Leave cupcakes in tray for 10 minutes before cooling on rack.
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While the cupcakes bake, make this. Sift flour, cornstarch, and salt in a basin. Beat butter, brown sugar, and sugar until frothy using a mixer.Add milk and vanilla. Combine. Scrape bowl. Mix in dry ingredients. Mix. Mix in small chocolate chips.
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Cut a half-depth hole in the cupcake using a cupcake corer or sharp knife. Toss cupcake tops. Fill and condense cupcakes with cookie dough. Try a little cookie dough. Set aside.
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Let butter cool on the counter for 30 minutes. Sift powdered sugar while waiting.Mix butter and cream cheese on high for 3 minutes until frothy. Butter bits must go. Slowly add powdered sugar. Add vanilla and heavy cream and mix well.
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Add leftover cookie dough. Save cookie dough for cupcake tops. Put little handfuls of cookie dough in the basin. Combine.Pipe frosting on cupcakes. Add more cookie dough. Use a big piping tip to prevent small chocolate chips sticking.
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