The Kitchen Door

We had a theme at the house for our fellowship dinner on Friday; it was “Childhood Favorites”.

On the dinner table that night:

Pigs in Blankets, Macaroni and Cheese, Sloppy Joes, Tater Tots, Pizza, Corn on the Cob and for dessert…. Chocolate Chip Cookie Dough Cupcakes.

They were delicious and tasted exactly like that old favorite of many American children… chocolate chip cookie dough.

All decorated they were quite the show-stopping dessert and garnered me many “ooos and awwwws”.

The cupcake alone was splendid and I will make that again very soon. I knew I would have trouble resisting these when I tasted the batter and thought it was delicious. The cupcake is light with a soft buttery texture. Truly yummy.

The frosting is terrific and a pleasure to pipe. Because it has brown sugar and flour in it, it has that sugar grain texture that is synonymous with chocolate chip cookie dough.

Make these once and I guarantee they will be a hit and that you will want to make them again.

This recipe was an inspired recipe from “Hello Baker” to Annie’s Eats Blog and was originally adapted from Cupcake Bakeshop with frosting adapted from Cupcake Review by Annie of Annie’s Eats.

This chocolate chip cookie dough goes into…

…these yummy chocolate chip cupcakes and then they become…

…these, that then become…

…Chocolate Chip Cookie Dough Cupcakes stuffed with chocolate chip cookie dough and frosted with chocolate chip cookie dough frosting.  Mmmm, cookie-licious!

Chocolate Chip Cookie Dough Cupcakes

Makes 24 cupcakes

The Ingredients

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

  For the filling:

• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips

For the frosting:

• 3 sticks unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 3½ cups confectioners’ sugar
• 1 cup all-purpose flour
• ¾ tsp. salt
• 3 tbsp. milk
• 2½ tsp. vanilla extract

For decoration:

• Tiny chocolate chip cookies
• Mini chocolate chips

The Instructions

Note: The directions are for a stand mixer but you can make these just as easily with a hand held mixer (I did). :)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

 

By: The Kitchen Door

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