Monday, September 5, 2011

Chocolate Chip Cookie Dough Cupcakes


If you are like me and love to eat/sneak chocolate chip cookie dough out of the bowl (yes, even with raw eggs), then you will love these cupcakes. The cupcake tastes like a baked chocolate chip cookie, and the dough filling (no raw eggs here!) and frosting taste just like chocolate chip cookie dough. They are unbelievably delicious. I took these to a BBQ party because I knew there would be lots of kids and what kid doesn't like chocolate chip cookie dough?! One of the kids summed it up perfectly....these are the best cupcakes ever.period. Here's how you make them...

First you start with the cupcake.



Then you cut a "cone" out of the center using a small pairing knife.



Then you fill the hole with a scoop of yummy cookie dough.



Finally, you top with frosting, mini chocolate chips, and a tiny chocolate chip cookie. 




Chocolate Chip Cookie Dough Cupcakes
Servings: 24 cupcakes

Cupcakes:
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 sticks unsalted butter, softened
1 1/2 cups light brown sugar, packed
4 large eggs
1 cup milk
2 tsp. vanilla extract
1 cup semisweet chocolate chips

Filling:
4 tbsp. unsalted butter, softened
1/4 cup + 2 tbsp. light brown sugar, packed
1 cup + 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips

Frosting:
3 sticks unsalted butter, softened
3/4 cup light brown sugar, packed
3 1/2 cups confectioners' sugar, sifted
1 cup all-purpose flour
3/4 tsp. salt
3 tbsp. milk
2 1/2 tsp. vanilla extract

Toppings:
Mini semisweet chocolate chips

For the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and brown sugar on med-high speed until light and fluffy. Mix in the eggs one at a time, mixing well after each addition. With the mixer on low, mix in the dry ingredients in three additions, alternating with two additions of the milk, just until incorporated. Mix in the vanilla on low until combined. Fold in the chocolate chips with a spatula. Scrape down the bowl as needed.

Fill the cupcake liners about 3/4 full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For the filling, in the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and brown sugar on med-high speed until light and fluffy. Mix in the flour, condensed milk, and vanilla until combined. Fold in the chocolate chips with a spatula. Cover and refrigerate for at least 1 hour.

To fill the cupcakes, using a small pairing knife, cut a cone-shaped hole out of the center of the cupcake (see picture above), going about 2/3 deep. (Note: these make perfect little snacks or you can make a mini trifle out of the leftover cupcake, filling, and frosting). Fill each hole with the chilled filling (I used a very small ice-cream scoop for this). 

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and brown sugar on med-high speed until light and fluffy. Mix in the confectioners' sugar, starting on low and then increasing the speed until a smooth frosting forms. Sift together the flour and salt, and then mix in. Beat in the milk and vanilla until smooth. 

Frost the cupcakes as desired (I used a 1M tip). Top with desired toppings.

Source: adapted from Annie's Eats

2 comments:

  1. Can you say....YUMMY!!! I can't wait to go home and make these after work! 2 of my favorite bad habits wrapped in 1 I'm in love!

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    Replies
    1. I'm totally with you! I LOVE cookie dough! Sometimes I am really bad and make the cookie dough from my cookie dough truffle pop recipe and eat it straight from the bowl. :) Hope you enjoy the cupcakes!

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