Friday, May 17, 2013

Chocolate Chip Cookie Dough Cupcakes

^Yes, that is my picture. Have you ever seen such a beautiful cupcake?

I asked Naven to look at my pinterest board and pick something I should make. I'm so glad she picked these. 

If you adore cookie dough, this will probably be the best cupcake you have ever eaten.

Dropping cookie dough into chocolate cake batter. Yes, these were fun to make.

After they were baked and cooled, I stored all the cupcakes in a lid-tight container overnight. They get so moist this way.

The recipe makes 12 cupcakes. I doubled the cookie dough recipe so that I can make my own garnish for the top.

At first I was worried about the frosting. Brown sugar is gritty. But after eating it on top of the cupcake, it was perfect and fit into the whole cookie dough theme.

I was also worried that the cookie dough in the center would either be too soft and gooey or bake up dry and crumbly. Yet again, it came out perfect. Baked just enough to keep it's shape but still taste like cookie dough.

You must use mini chocolate chips! The small size evenly distributes the sweetness, and they turn soft.

Chocolate Chip Cookie Dough Cupcakes
Adapted from Recipe Girl
12 cupcakes

Cookie dough filling (*may want to double recipe)
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

*You may want to double the recipe if you want to bake mini cookies to garnish the cupcakes. Or you could buy Mini Chips Ahoy Cookies to garnish.

Filling: In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Freeze for 30 minutes, or until the cookie dough is firm. Make the cake batter in the meantime. When ready, scoop out the cookie dough by the tablespoon and roll into a ball.

*Cookies for garnish: Roll cookie dough into teaspoon size balls and then press them down to about 1/4 inch thick because they do not spread out much while baking. Bake the cookies at 375 degrees F for 4-5 minutes. Do not over bake.

Chocolate Cake
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.

Place the flour, cocoa, sugar, baking soda and salt in the bowl of an electric mixer. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners.

Drop a ball of chocolate chip cookie dough into the center of each cupcake.

Bake the cupcakes for 12 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out clean. Cool the cupcakes completely before adding the frosting.

Cookie Dough Frosting
3 sticks salted butter
3 1/2 cups powdered sugar
2/3 cup packed brown sugar
1 cup all-purpose flour
3 tablespoons milk
2 teaspoon vanilla extract
Mini chocolate chips (garnish)
12 mini Chips Ahoy cookies (optional garnish)

This amount will generously frost 12 cupcakes (as seen in pictures). You could half the recipe if you aren't into that much frosting.

In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

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