Chocolate Chip Cookie Dough Cupcakes

Guess what? You need these chocolate chip cookie dough cupcakes in your life right now. These chocolate chip cookie dough cupcakes are here to help you chase any blues away. Just like the cookie dough truffles, there is no raw egg in the cookie dough filling. The mixture is made up of everything that is good in life,  like butter, brown sugar, condensed milk, flour, vanilla, chocolate chips, and a little bit of love.

I made these for the first time years ago on a baking date with one of my friends. When I had seen the recipe on blogs I wanted to make them, but thought they looked too complicated. Doing them with a friend was less intimidating! Now that I have more baking experience, I am able to make these independently in my kitchen, even with a little helper around! They do take some extra steps, but nothing is tricky, and the time is oh so worth it!

So, what are you waiting for? Go make some chocolate chip cookie dough cupcakes, and put a smile back on that face. Enjoy!

This recipe makes one dozen cupcakes, because in my family of three, that is all we usually need – even when we share with our friends and family!

Recipe for Chocolate Chip Cookie Dough Cupcakes

INGREDIENTS

For the cupcakes

  • 1 1/2 sticks (12 tablespoons) of unsalted butter, at room temperature
  • 3/4 cup of light brown sugar, packed
  • 2 large eggs
  • 1 1/2 cup plus of cake flour OR 1 1/3 cup all-purpose flour
  • 1/2 tsp. of baking powder
  • 1/2 tsp. of baking soda
  • 1/8 tsp. of salt
  • 1/2 cup of whole milk
  • 1 tsp. of pure vanilla extract
  • 1/2 cup of semisweet chocolate chips

For the cookie dough filling

  • 2 Tbsp. of unsalted butter, at room temperature
  • 3 Tbsp. of light brown sugar, packed
  • 1 cup plus 2 Tbsp. of all-purpose flour
  • 3 1/2 ounces of sweetened condensed milk
  • 1/ tsp. of pure vanilla extract
  • 3 Tablespoons of semisweet chocolate chips (regular or miniature)

For the cookie dough frosting

  • 1 stick of unsalted butter, at room temperature
  • 1/4 cup of light brown sugar, packed
  • 1 1/8 cup of powdered (confectioners’) sugar
  • 1/3 cup of all-purpose flour
  • 1/4 tsp. of salt
  • 1 Tbsp. of whole milk or heavy cream
  • 1 tsp. of pure vanilla extract
  • Extra chocolate chips, for topping cupcakes

DIRECTIONS
For the cupcakes
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. Put the butter and the brown sugar in a large mixing bowl and use an electric hand mixer to mix on medium high speed until light and fluffy, about 3 – 4 minutes. Then add in the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl and stir together. Add one third of the flour mixture into the butter mixture and beat on low speed, then add 1/2 cup of the milk and beat again on low speed. Continue alternating and end with the dry ingredients, mixing each time until just incorporated. Add in the vanilla extract and mix. Fold in the chocolate chips.
Divide the batter evenly into the paper liners. Bake for 18 – 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.

For the cookie dough filling
Once cupcakes are in the oven, make the cookie dough filling. Combine the butter and sugar in a mixing bowl and mix on medium high speed with an electric had mixer until light and fluffy, about 3 minutes. Then mix in the flour, sweetened condensed milk, and vanilla extract and mix until smooth. Stir in the chocolate chips. Cover the bowl and put in fridge until mixture is firm, about one hour.

To stuff the cupcakes
When cupcakes are cooled, add in the cookie dough! Cut a cone-shaped portion (or use a spoon and scoop) out of the center of each cupcake. Fill each hole with a ball of the cookie dough mixture. Use all of the filling to stuff the cupcakes – the more you have, the better the cupcake!

For the frosting
Put the butter and brown sugar into a medium mixing bowl and use an electric hand mixer set on medium high speed to beat until creamy. Add in the confectioners’ sugar and mix until smooth. Add in the flour and salt and mix until just incorporated. Pour in the milk and vanilla extract and beat until smooth and well incorporated.

Frost the cupcakes, top with chocolate chips, and celebrate!

*Recipe makes approximately 1 dozen cupcakes.
Store cupcakes in an airtight container in the fridge.

Source: Everyday Annie, which sources the recipe is inspired by Hello Baker, the cake adapted from Cupcake Bakeshop, the frosting adapted from The Cupcake Review, and the filling from How to Eat a Cupcake.

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