Monday, April 26, 2010

Chocolate Chip Cookie Dough Cupcakes

If you're a fan of cookie dough, stop and make these! It is my last day in my current department, so I wanted to bake cupcakes for my staff. I thought these were such a cute concept, and quite frankly- I don't know if I like the cookie dough or baked cookies better. With this recipe, you can have both. The cupcakes smell, look, and taste JUST like their raw cookie dough counterpart. Once baked, the cupcakes are filled with a cookie dough filling, and then topped with a cookie dough frosting and mini chocolate chip cookie. My staff gave it rave reviews, and I love the originality.

Chocolate Chip Cookie Dough Cupcakes
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 (I used Mini Chips Ahoy cookies)

To make the Cupcakes
1. Preheat the oven to 350° F. Line two cupcake pans with paper liners (30 total). 2. 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.
3. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend.
5. 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.
6. Blend in the vanilla.
7. Fold in the chocolate chips with a spatula.
8. Divide the batter evenly between the prepared cupcake liners. Bake for 20-22 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
1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.
3. Stir in the chocolate chips.
4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour. (I skipped this step as my mixture was already pretty firm.)

To fill the cupcakes
1. Cut a cone-shaped portion out of the center of each cupcake. Make sure to made the hole wide enough to fill in the filling. (I used a mini cookie scoop and it worked perfectly.)
2. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting
1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.
2. Mix in the confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth and well blended.
5. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration. (Make sure to put enough frosting on top so you can nestle the mini cookie on top.)

Yield: 30 cupcakes

Source: As seen on Annie’s Eats


Carrie said...

I really want to try these, they sound wonderful!

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