Chocolate Chip Cookie Dough Cupcakes

A few weeks ago, Annie’s recipe for chocolate chip cookie dough cupcakes came across on my Google Reader and I immediately starred them knowing I’d make them next time I had an excuse to feed people a delicious dessert. It didn’t take long to find a reason to make them, since my mom’s birthday was only weeks away. So this past weekend when we got the family together to celebrate, I didn’t hesitate to pick up the dessert duties. I made the cookie dough cupcakes fresh Saturday morning and they were more than a hit on Saturday night. I can’t wait ’till the next time I have an excuse to make these little pieces of heaven.

There’s not much that beats a great dessert, especially one that involves chocolate. But these cupcakes are seriously one of the best desserts I’ve ever eaten (and coming from this sweet tooth body, that’s saying a lot!). Even Billy, the hater of all things chocolate, liked them! I never thought I’d say this…but they may even be a contender to my all time favorite dessert. These cupcakes had three main components, the actual cake, the cookie dough filling and the frosting. Looking at the recipe, they seemed like they might be a lot of work, but they were actually pretty simple to make — just a little time consuming. In the end, though, they were worth every minute they took (and more).

Chocolate Chip Cookie Dough Cupcakes

{Print this Recipe}
Here’s what you’ll need:
Makes 24 Cupcakes
Cookie Dough Filling
– 4 tbsp butter, at room temperature
– 6 tbsp brown sugar, packed
– 1 cup plus 2 tbsp flour
– 7 oz sweetened condensed milk
– 1/2 tsp vanilla extract
– 1/4 cup mini semisweet chocolate chips
Cupcakes
– 3 sticks, at room temperature
– 1 1/2 cups brown sugar, packed
– 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 extract
– 1 cup chocolate chips
Frosting
– 3 sticks butter, at room temperature
– 3/4 cup brown sugar, packed
– 3 1/2 cups powdered sugar
– 1 cup flour
– 3/4 tsp salt
– 3 tbsp milk
– 2 1/2 tsp vanilla extract

Instructions:
(you can use either a hand or stand mixer for all of the mixing in the following steps)
We started by making the filling because it had to chill for at least an hour before we could fill the cupcakes. To make the filling, cream the butter and brown sugar in a medium-sized mixing bowl until light and fluffy, about two minutes. Next, beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Finally, stir in the chocolate chips. Cover with plastic wrap and refrigerate about an hour, or until the mixture has firmed up.

While the cookie dough filling was chilling, we made the cupcakes and the frosting. First things first, preheat the oven to 350 degrees and line two cupcake pans with paper liners (a total of 24).

For the cupcakes, combine the flour, baking powder, baking soda and salt in a medium bowl. Whisk together and set aside. Cream the butter and brown sugar in a large mixing bowl until light and fluffy, about three minutes. Next, begin adding the eggs and mixing in, one at a time, beating well after each addition (scrape down the sides of the bowl between each addition to make sure everything gets properly mixed).

Begin adding the dry ingredients to wet ingredients, alternating with the milk. Make sure to begin and end with the dry ingredients, mixing each addition just until incorporated. After all the dry ingredients and milk have been incorporates, mix in the vanilla. Finally, fold in the chocolate chips with a spatula.

Fill the prepared cupcake pans about 2/3 of the way full. Bake at 350 degrees for 18 to 20 minutes, until a toothpick inserted into a the center of a cupcake comes out clean. You may want to rotate the pans halfway through the cooking, but it’s probably not necessary. Allow the cupcakes to cool in the pan for about five minutes, then transfer to a cooling rack to cool completely.

While the cupcakes cooled, we made the frosting — the last component to these amazing cupcakes. To make the frosting, beat together the butter and brown sugar in a medium-sized mixing bowl until creamy. Mix in the powdered sugar until smooth. Next, beat in the flour and salt until completely incorporated. Finally, mix in the milk and vanilla extract until the frosting is smooth and creamy.

At this point, the only thing left to do is to assemble the cupcakes. First, cut a cone-shaped portion out of the top center of each cupcake. Fill each hole with a chunk of the cookie dough, cut the cone off of the cutouts (saving only the top circular part of each cutout) and cover the hole back up. Frost the cupcakes and garnish with a few chocolate chips. Refrigerate the cupcakes until ready to serve.

I really can’t even describe how amazing these cupcakes are. I’m not a huge cupcake fan, but I could seriously eat these any day of the week. The cookie dough center was chewy and a perfect little ball of chocolate chip heaven. It reminded me exactly of the little cookie dough balls in cookie dough ice cream, only better (because it was homemade, of course). The cupcake itself was fluffy and cakey. I thought it tasted just like a chocolate chip cookie, only with a cake texture. The frosting was really tasty, but I actually thought the cupcakes would have been just as good without it.

The one thing I would do differently next time is use mini chocolate chips throughout. I thought the regular-sized chips were a little too big for the cupcake. Nevertheless, the final product was beyond delicious, and something I’ll make time and time again. The birthday girl (and the rest of the family) absolutely loved them, too. Thanks, Annie, for the recipe!

For those of you who don’t already, make sure to check out Annie’s Eats for this and other delicious recipes!

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