These may not sound all that exciting, but I always fall for the dessert surprise in disguise. I was shocked to discover that both the cupcake and the frosting taste EXACTLY (IMHO) like chocolate chip cookie dough. They are supposed to be stuffed with cookie dough balls, but if that’s too much for you, they are equally delicious without. Really, they were much, much tastier than I had anticipated. Highly recommend to any chocolate chip cookie dough fans!
Chocolate Chip Cookie Dough Cupcakes
Courtesy Annie’s Eats
Yields 24 cupcakes
Ingredients
For the cupcakes:3 sticks unsalted butter, at room temperature1½ cups light brown sugar, packed4 large eggs2 2/3 cups all-purpose flour1 tsp. baking powder1 tsp. baking soda¼ tsp. salt1 cup milk2 tsp. vanilla extract1 cup chocolate chips (semisweet or bittersweet)
For the filling:4 tbsp. unsalted butter, at room temperature6 tbsp. light brown sugar, packed1 cup plus 2 tbsp. all-purpose flour7 oz. sweetened condensed milk½ tsp. vanilla extract¼ cup mini semisweet chocolate chips
For the frosting: 3 sticks unsalted butter, at room temperature¾ cup light brown sugar, packed3½ cups confectioners’ sugar1 cup all-purpose flour¾ tsp. salt3 tbsp. milk2½ tsp. vanilla extract
For garnish:Tiny chocolate chip cookies or Mini chocolate chips
Directions
- To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, 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 the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
- To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
- To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
- Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
