Stuffing our Edible Chocolate Chip Cookie Dough into vanilla cupcakes and topping them with a delectable, creamy chocolate frosting might be the best thing we've done yet. The best part, not only are they crazy delicious, but they are low-carb, grain-free, gluten-free, keto, and contain zero sugar. You literally can have your cake (and cookie dough) and eat it too.
In a large bowl, with an electric or stand mixer, cream together the butter and sweetener until fluffy (about 5-6 min).
Add yogurt or cream cheese, vanilla extract, and apple cider vinegar and beat until combined. Add eggs, one at a time, thoroughly combining each in between.
Mix in almond and coconut flours, baking powder, and salt until thoroughly combined.
Evenly divide the dough between 10-12 lined muffin cups.** Bake for 20 minutes or until light golden-brown.
While the cupcakes are baking, scoop 10-12, 1 tbsp sized balls of Real Phat Edible Cookie Dough and roll into balls.
Let cupcakes sit 10-12 minutes until cool to the touch. Cut a cylinder shaped portion out of the center of each cupcake (we just scooped them with a spoon), filling each hole with one cookie dough ball and gently press into the cupcake.
Melt baking chocolate in microwave in 30 second increments, stirring in between, until smooth*** Set aside to cool to room temperature (cool enough to not melt the butter, but not cool enough to harden).
In a large bowl with an electric or stand mixer, beat butter and cream cheese until smooth and fluffy. Add sweetener, cocoa powder, vanilla, and melted chocolate, beat until well combined.
Add heavy whipping cream and beat until fluffy. Add additional cream 1 tbsp at a time if the frosting is too thick.
* We use Lakanto's powdered monk-fruit sweetener.
** We highly recommend parchment paper cupcake liners
*** Alternatively use a water bath to melt chocolate if you prefer not to use a microwave