I got together with a friend a few weekends ago, and we made these cupcakes for the first time. I had seen them before and thought about making them, but I always thought they looked too involved. Hey, they really are a little involved, but they aren't too tricky, and they are well worth the extra time in the kitchen.
So, what are you waiting for? Go make some chocolate chip cookie dough cupcakes and put a smile back on that face. Enjoy!
Recipe for Chocolate Chip Cookie Dough Cupcakes
INGREDIENTSFor the cupcakes
3 sticks of unsalted butter, at room temperature
1 1/2 cups of light brown sugar, packed
4 large eggs
2 2/3 cup of all-purpose flour
1 tsp. of baking powder
1 tsp. of baking soda
1/4 tsp. of salt
1 cup of 2% or whole milk
2 tsp. of pure vanilla extract
1 cup of semisweet chocolate chips
For the cookie dough filling
4 Tbsp. of unsalted butter, at room temperature
6 Tbsp. of light brown sugar, packed
1 cup plus 2 Tbsp. of all-purpose flour
7 ounces of sweetened condensed milk
1/2 tsp. of pure vanilla extract
1/3 cup of semisweet chocolate chips (regular or miniature)
For the cookie dough frosting
2 sticks of unsalted butter, at room temperature
2 1/4 cup of powdered (confectioners') sugar
2/3 cup of all-purpose flour
1/2 tsp. of salt
2 Tbsp. of milk
2 tsp. of pure vanilla extract
Extra chocolate chips, for topping cupcakes
DIRECTIONS
For the cupcakes
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. Put the butter and the brown sugar in a large mixing bowl and use an electric hand mixer to mix on medium high speed until light and fluffy, about 3 - 4 minutes. Then add in the eggs one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl and stir together. Add one third of the flour mixture into the butter mixture and beat on low speed, then add 1/2 cup of the milk and beat again on low speed. Continue alternating and end with the dry ingredients, mixing each time until just incorporated. Add in the vanilla extract and mix. Fold in the chocolate chips.
Divide the batter evenly into the paper liners. Bake for 18 - 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
For the cookie dough filling
Once cupcakes are in the oven, make the cookie dough filling. Combine the butter and sugar in a mixing bowl and mix on medium high speed with an electric had mixer until light and fluffy, about 3 minutes. Then mix in the flour, sweetened condensed milk, and vanilla extract and mix until smooth. Stir in the chocolate chips. Cover the bowl and put in fridge until mixture is firm, about one hour.
To stuff the cupcakes
When cupcakes are cooled, add in the cookie dough! Cut a cone-shaped portion (or use a spoon and scoop) out of the center of each cupcake. Fill each hole with a ball of the cookie dough mixture. Use all of the filling to stuff the cupcakes - the more you have, the better the cupcake!
For the frosting
Put the butter and brown sugar into a medium mixing bowl and use an electric hand mixer set on medium high speed to beat until creamy. Add in the confectioners' sugar and mix until smooth. Add in the flour and salt and mix until just incorporated. Pour in the milk and vanilla extract and beat until smooth and well incorporated.
Frost the cupcakes, top with chocolate chips, and celebrate!
*Recipe makes approximately 2 dozen cupcakes.
Store cupcakes in an airtight container in the fridge.
