I live for cookie dough.
Like, I'm not even kidding. If I could only take one thing with me to a deserted island, it'd be a big bowl of it.
Actually, maybe I'd take these cupcakes.
This past week, I baked another batch of these Chocolate Chip Cookie Dough Cupcakes for a very sweet customer! Honestly, he could not have chosen a more delicious dessert (don't forget, the "store" tab on my blog has all the price info!).
The cupcakes have a rich, chocolate base, and smack-dab in the middle is a hunk of cookie dough. It tastes just like the good raw stuff, but without the salmonella. The cupcakes are frosted with cookie dough frosting, and topped with a homemade chocolate chip cookie.
Pretty snazzy.
These are definitely labor-intensive, but they're 100% worth it.
Seriously, go make them and let me know if you do! The original recipe is from Recipe Girl (https://www.recipegirl.com/chocolate-chip-cookie-dough-cupcakes/), and I just reworded some of the directions and made a few minor adjustments.
INGREDIENTS:
COOKIE DOUGH FILLING:
- 3/4 cup all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1/4 cup packed brown sugar
- 2 tablespoons granulated white sugar
- 2 tablespoons milk1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips
CUPCAKES:
- 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
COOKIE DOUGH FROSTING:
- 3/4 cup (1 1/2 sticks) salted butter
- 1 3/4 cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all purpose flour, baked and sifted (see step 1 of "Prepare the Frosting")
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla extract
GARNISH:
- additional chocolate chips
- 12 mini cookies (I used a recipe from "Cookie Classy," but you can also just buy cookies)
DIRECTIONS:
PREPARE THE COOKIE DOUGH FILLING:
1) In a small bowl, whisk together the flour, baking soda and salt.
2) In a medium bowl, mix whisk together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips.
3) Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 1 tablespoon scoops and place on a parchment-lined cookie sheet. Freeze until firm, at least 30 minutes (I froze them overnight, because it took several days to make the cupcakes).
PREPARE THE CUPCAKES:
1) Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.
2) Place the flour, cocoa, sugar, baking soda and salt in a blender. 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.
3) Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. Cover the tops of the cookie dough balls with extra batter.
4) Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
PREPARE THE FROSTING:
1) Spread your flour onto a foil-lined cookie sheet. Bake it for 5 minutes at 350 degrees F. This is to kill any bacteria. Once it cools completely, sift the flour to get rid of any lumps.
2) 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.
ASSEMBLE THE CUPCAKES:
1) Using a piping bag, frost the cupcakes.
2) Add on additional chocolate chips and mini cookies, then enjoy! These do not need to be refrigerated at first, but if you keep them for longer than a day or two, I would refrigerate them.