Chocolate Chip Cookie Dough Cupcakes
Makes 24 cupcakes
3 sticks of unsalted butter, softened and at room temperature
1 1/2 cup light brown sugar, packed
4 large eggs
2 2/3 cups ap flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup milk
2 tsp vanilla extract
1 cup chocolate chips (semisweet or bittersweet) I used mini chips
Cookie dough filling:
4 tbsp unsalted butter, room temperature
6 tbsp light brown sugar, packed
1 cup plus 2 tbsp ap flour
7 ounce condensed sweetened milk (about 3/4 cups)
1/2 tsp vanilla extract
1/4 cup mini chocolate chips
3 sticks of unsalted butter, room temperature
3/4 cup light brown sugar, packed
3 1/2 cups of confectioners' sugar
1 cup flour
3/4 tsp salt
3 tbsp milk or a little more to get the right consistency
2 1/2 tsp vanilla extract
mini chocolate chips
tiny chocolate chip cookies (optional)
Preheat oven to 350 degrees. Line 24 muffin pans with paper liners. Using your large mixing bowl combine the butter and the light brown sugar and mix until light and fluffy about 3 minutes. Scrape bowl a few times. Add one egg at a time and continue mixing well after each egg. Scrape the bowl as needed.
In another bowl add the dry ingredients and whisk together. Add the dry ingredients to the butter mixture alternating with the milk, begin with the flour and end with the milk. Mix this until just incorporated. Blend in the vanilla and fold in the chocolate chips with a spatula.
Divide the batter evenly between the 24 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before moving the cupcakes to a cooling rack.
Making the cookie dough, combine in a medium bowl the butter and the light brown sugar and mix until light and fluffy, about 2 minutes. Mix in the flour, sweetened condensed milk and vanilla Mix until smooth. Stir in the mini chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator until the mixture has firmed up. About 1 hour.
The finished product, cut a cone-shaped portion out of the center of each cupcake using a small sharp knife. Fill each hole with a chunk of the chilled cookie dough. I used a small ice cream scoop and made 24 dough balls. Then I pressed one in each cupcake center.
Making the icing: This recipe makes plenty of icing to put a good swirl of icing on top of each cupcake. Beat the butter and brown sugar in the bowl of your stand mixer and mix, scraping the bowl often to incorporate the butter into the brown sugar. Slowly add the confectioners' sugar and blend till smooth. Add the flour and salt. Then slowly add the milk and vanilla. The recipe calls for 3 tbsp of milk I added a little more only a few drops at a time. The icing is thick, I filled my decorator bag with the icing and swirled each cupcake with icing. Sprinkle each cupcake with mini chocolate chips or top each with a small chocolate chip cookie and some mini chips.
Happy Baking, Andi
9/24/2011 Kim at A Well-Seasoned Life choose this cupcake as her number 2 spot for the week. Check out her blog A big thank you to Kim and a Happy Birthday to her also........