Chocolate Chip Cookie Dough Cupcakes

These cupcakes truly taste like cookie dough! The cake is a chocolate chip cookie dough, with chocolate cookie dough filling and topped off with a brown sugar frosting. I made these last week for my sister in law’s party…she loves chocolate chip cookies. This has to be one of my top five favorite cupcakes.
Matt is a huge fan too…perhaps even more than me. This particular recipe is on several blogs, but I found it at Ucreate Foods. If you decide to make these I promise you will not regret it!

Chocolate Chip Cookie Dough Cupcakes

For the cupcakes:

3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 350° F.

Line two cupcake pans with paper liners (24 total).

Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough filling:

4 tbsp. unsalted butter, at room temperature

6 tbsp. light brown sugar, packed

1 cup plus 2 tbsp. all-purpose flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini semisweet chocolate chips

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes). Add flour, sweetened condensed milk and vanilla and beat until smooth.Stir in the chocolate chips. Store in refigerator until cupcakes have cooled.

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

For the Frosting:

3 sticks unsalted butter, at room temperature

¾ cup light brown sugar, packed

3½ cups confectioners’ sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.

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One thought on “Chocolate Chip Cookie Dough Cupcakes

  1. Oh my… the cake and the icing both call for 3 sticks of butter!!!!! I think I just gained five pounds reading the recipe!!! They do look awfully yummy! I think I will have to try these sometime!

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