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Chocolate Chip Cookie Dough Cupcakes

Have you ever wondered how bakeries are able to get chocolate chip cookie dough in the middle of a cupcake without it baking and/or poisoning you? In short, milk instead of eggs and the freezer is your friend.

For the cookie dough:

  • 2 sticks softened butter (buy high quality butter, people will taste it!)
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 4 Tbsp milk
  • 1 Tbsp vanilla
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • 1 cup mini chocolate chips (I would use more next time – maybe 1 1/2 cups)

Combine the butter and sugar in a mixing bowl (or Kitchenaid) on medium speed for two minutes until fluffy. Add in the vanilla and milk. Combine the flour and salt, and add in. You may need to mix some of the flour in by hand at the end. Fold in the chocolate chips. Using a table spoon, measure out heaping scoops of dough and roll into a ball. Place on a lined cookie sheet and pop into the freezer for at least two hours, but preferably overnight.

For the cupcakes:

  • 3 sticks softened butter
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 2/3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 2 tsp vanilla

Preheat the oven to 350 F. Beat butter on high for 30 seconds, then add the sugar and beat for three minutes until fluffy. Add eggs in, one at a time, beating 30 seconds between each.

Combine the flour, baking powder, baking soda and salt. Combine the milk and vanilla. Alternating, add in the flour and milk mixtures (flour, milk, flour, milk, flour, milk, flour). Beat until smooth.

Line cupcake tins (I made 28 cupcakes with this recipe). Fill cups up half way and then place (don’t push!) the frozen dough ball on top.

Pop into the oven for 20 minutes or until a toothpick comes out clean (don’t hit the cookie dough though!). The cookie dough sinks into the cupcake, so you’d never know it was there.

 

For the frosting:

  • 2 sticks softened butter
  • 3/4 cup packed light brown sugar
  • 4 cups powdered sugar, sifted
  • 1/2 tsp salt
  • Milk (to thin out frosting)
  • 1 tsp vanilla

Beat the butter and brown sugar on medium for three minutes until fluffy. Add powdered sugar in stages (3 or 4) with a little bit of milk in between. Add the vanilla and salt.

For the cookie topper (note – you could also use a store bought cookie, this is a lot of steps, and it’s not the prize with these cupcakes, but alas I made mine).

  • 1 stick softened butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 1 1/2 cups plus 1 Tbsp flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mini chocolate chips

Preheat oven to 350. Combine the butter and sugars on medium speed for three minutes until fluffy. Add in egg and vanilla and combine. Combine flour, baking soda and salt. Add to the butter mixture. Add in the chocolate chips. Using a teaspoon, scoop dough and make mini balls. Bake for 5 – 7 minutes.

Adapted from the Bean Town Baker blog.

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