Chocolate Chip Cookie Dough Cupcakes

36 chocolate chip cookie dough cupcakes.

Do you know how much we love to host our friends during Ramadan? Each year I am blessed to see their beautiful faces in my home is truly a cherished gift.

Maryam made some yummy indian food. I wanted to coordinate with the theme, and bake vanilla chai cupcakes or mango lassi mousse cupcakes. But considering people are fasting all day, and they would probably like something alittle sweeter, I decided to go with chocolate. And cookie dough. 

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


Directions

*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

Directions:

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)

Directions:

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.