Monday, September 24, 2012

Chocolate Chip Cookie Dough Cupcakes

A couple of weeks ago I was asked to make a cupcake for someone that adores chocolate chip cookies. I did what I always do when I'm looking for inspiration and Googled it. I was shocked at how many recipes there were out there for cupcakes filled with chocolate chip cookie dough. Where have I been? Somehow I had missed this one! Anyway I made these for the birthday girl's party and have been getting requests to make these cupcakes ever since. 
They really are fantastic. The cupcake is very good and has a hidden surprise of cookie dough baked into the center. But the frosting...ooh my goodness the frosting!! It's what knocks this cupcake out of the park. It tastes just like chocolate chip cookie dough. I couldn't believe it when I first tasted it. I could just sit and eat it with a spoon, but I didn't do that. I used it frost the cupcakes. Well okay maybe, I might have snuck a couple of spoonfuls when no one was looking...maybe that happened...then possibly I licked the bowl...and the paddle attachment...
Anyway the combo of cupcake, cookie dough, and frosting make this a chocolate cookie dough lovers dream! 
Chocolate Chip Cookie Dough Cupcakes
source: Kevin and Amanda, slightly adapted
yield: about 2 doz

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, at room temp
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1-12ounce bag chocolate chips (2 cups)
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

To make the cookie dough:
In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, at medium-low speed, mix the butter with the sugar and brown sugar. Raise the speed to medium-high and mix until creamy, light, and fluffy. Scrape down the bowl. Add the vanilla and eggs. Mix together until incorporated.
Add half of the four mixture. Mix until just combined, scrape down the bowl. Add the remaining flour mixture and mix until just combined. Stir in the chocolate chips.
Using a small ice cream/melon baller, scoop, shape the dough into balls. Freeze on a baking sheet lined with a silicon mat or parchment paper. 
To make the mini cookie topper:
Use the leftover cookie dough to make mini cookie toppers for the cupcakes. Spread all the leftover dough on a cookie sheet lined with parchment or a silicone baking mat. Try to spread it fairly evenly. Bake until the cookie is lightly browned, do not over cook. Let cool about a minute. While the cookie is still warm cut out mini cookies using a the end of a large piping tip or a mini round cutter. Do this before the cookie cools down too much or you may not be able to cut the mini cookies out.

To make the cupcakes:
Preheat the oven to 350° F. Line cupcake pan with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. The bowl of a stand mixer, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.Mix in the vanilla.
Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, add it into the batter in thirds. Mix each addition just until incorporated.
Fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-20 mins.

To make the frosting:
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Add in the powdered sugar, beating until smooth. Add in the salt, milk, and vanilla extract until combined.

When the cupcakes are cool, frost, sprinkle with mini chips and top with a mini chocolate chip cookie.
If you like eating cookie dough straight from the bowl, then this is your cupcake!


DoubahRecipes said...

Beautiful presentation. Of course, like any good cake, it is a long time to prepare but quick to swallow.

bellini said...

I love cookie dough so this is something I could never resist!

grace said...

this is a great idea for those of us who make a batch of cookie dough intending to have actual cookies but end up just eating the dough. :)

Anonymous said...

Just to clarify, the cookie dough filling has to be completely frozen?

Half Baked said...

Hi sweetgenki,
The dough needs to be really chilled before baking the cupcakes. This helps the dough to stay in the center of the cupcake when it's baking. If I have time to let it freeze completely, then I do. But if I'm pushed for time, I just put it into the freezer for about 30 min. until the cookie dough is very cold and solid to the touch. Hope that helps!

alexa said...

how many cupcakes does the recipe make?

Half Baked said...

Hi Alexa, It makes about 24 regular sized cupcakes.

Dawn Fuentes said...

Can you use this recipe for mini cupcakes?

Half Baked said...

Hi Dawn,
Yes this recipe can be made into mini cupcakes. I've made them several times it makes quite a few.( 3- 4 doz)

Amber Jordan said...

Is the cookie dough still "doughy" after being baked? If yes, do they have to be refrigerated?

Half Baked said...

@Amber, the cookie dough does stay soft,its not really doughy. If you are going to have keep the cupcakes for several days, I would keep them in the fridge just to be on the safe side!

Marti said...

Making these for valentines day! Quick question, I've never made a buttercream with brown sugar, will it be grainy? Thanks for the recipe!

Half Baked said...

Hi Marti, It does give the buttercream a slightly different texture but not grainy. Once you taste it you won't care because it's absolutely fantastic and tastes just like a chocolate chip cookie. Happy Valentine's Day hope you like the cupcakes!!

Judy Amorosa said...

I have NEVER tasted anything so good!!! These cupcakes not only look beautiful, but the taste is incredible!!!

Anonymous said...

About how many cupcakes does this recipe make? Sorry if it's in the recipe, I couldn't find the quantity! Thanks

Anonymous said...

approximately how long did this take you? :)

Alejandra Gallo said...

hi! at what temperature do you bake the leftover dough to make the mini cookies?

Half Baked said...

Hi Alejandra, I baked them at 350 degrees for about 12-15 minutes or until golden brown.

Alejandra Gallo said...

is my cupcake batter supposed to taste really plain? tried it when i was done mixing it and it was really bland. when i was mixing it the texture was strange it looked like brains so im not sure if i messed something up!

Half Baked said...

@anonymous, I'm not sure how long in total it took me. I made the cupcakes and while they were baking made the cookie dough and baked them off. Then let it all cool completely and made the frosting. Maybe 2 hours total, not all of it was active working time. These are a bit labor intensive but IMOP really worth the extra effort!

Half Baked said...

@aljandra gallo, Without being able to taste or see your cupcakes, I can't really say what might have gone wrong. To me the cupcakes tasted like a good vanilla cake. If it tasted bland to you then I would suggest upping the salt next time and see if that helps. I'm not sure what happened with your batter but it should look like any other cake batter. It sounds like there may have been some issue there and maybe that affected the taste? Sorry it didn't turn out as you wanted!!

Half Baked said...

@anonymous, this makes about 2 doz regular size cupcakes

Anonymous said...

My cupcakes collapsed after I took them out of the oven and they cool. Would anyone have any idea why??? :(
too much cookie dough maybe?? :/

Anonymous said...
This comment has been removed by a blog administrator.
Anonymous said...

Where it says 3 sticks of much would that be in grams or even cup measure? Has anyone tried substituting the all purpose floor with baking powder for Self Raising instead?

Anonymous said...

Grainy frosting... Hope some will dissolve before my work colleagues eat them tomorrow

Northeast Ohio Wedding Planner said...

I used the recipe for the mini-cupcakes and it made quite a bit more than 3-4 dozen. I would say it could easily make 5-7 dozen!!

Jessica...Mae said...

These look absolutely phenomenal! would adding food coloring(gel) change this particular frosting at all?

Half Baked said...

Hi Jessica...Mae, No I don't think gel color would change the taste or texture of the frosting in any noticeable way.

Ria said...

Hi, when I was cooling it, my centers started collapsing? How do you know when its fully cooked? When I do the toothpick test, the centers seem to be wet.


Half Baked said...

Hi Ria, The second time I made these the centers sunk in a little. I just covered it up with the frosting and no one seemed to mind! I'm not sure why the sink a little sometimes. The centers do stay soft because of the cookie dough. the cupcake is done when they are lightly browned and when you touch the top of the cupcake and it "springs back".

Renèe said...

HI half baked, and everyone else!

I just done a trial of these and the middle did sink but that wasn't my main concern. I had an issue with the consistency of the dough. The cupcake in itself was baked and the toothpick on that side came out clean. However biting into the cupcake the dough was unbelievably runny and nothing like any of the pictures of the cakes I've seen. Should I have baked them for longer, or left them to cool? Thank you :) x

Katherine Go said...

Hi! I'm planning to do this but with cream cheese frosting. Do you think that would be okay? Is it also fine if I dont freeze them? Thank you! Please reply ASAP

Half Baked said...

Hi Kathrine, I haven't tried them with cream cheese frosting but it's great on everything so I'm such it will taste great. The cookie dough really does need to be if not completely frozen at least very very cold. the butter needs to set back up before you bake the dough in the cookies. Hope that helps!

Vera Zecevic said...

This is a real cookie dough goodness.
I've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.