Chocolate Chip Cookie Dough Cupcakes

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My go to ice cream is cookie dough and my favorite part of making cookies is licking the spatula so it is no doubt that these were a hit with me. Actually they might be my all time favorite cupcake. This is obviously a HUGE proclamation but seriously, these are that good. I will warn you that they are time consuming but entirely worth the time and effort. The cookie dough filling is the best surprise when biting into one of these. Enough talking about these, lets go grab a glass of milk and devour the last of these cupcakes.

 

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Chocolate Chip Cookie Dough Cupcakes

Source: Annie’s Eats [inspired by Hello, Baker!, cake adapted from Cupcake Bakeshop, frosting adapted from The Cupcake Review, filling from How to Eat a Cupcake]

 

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


Filling

4 tbsp unsalted butter, at room temperature
6 tbsp light brown sugar, packed
1 c plus 2 tbsp all-purpose flour
7 oz sweetened condensed milk
1/2 tsp vanilla extract
1/4 c mini semisweet chocolate chips
Frosting
2 sticks unsalted butter, at room temperature
1/2 c light brown sugar, packed
2 1/3 c confectioners’ sugar
2/3 c all-purpose flour
1/2 tsp salt
2 tsp vanilla extract
2 tbsp. milk

Garnish [optional]
Tiny chocolate chip cookies
Mini chocolate chips

To make the cupcakes, preheat the oven to 350F. Line two cupcake pans with paper liners. 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.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. 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.

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.

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, about an hour.

To fill the cupcakes, with a paring knife cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

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.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and/or topping with mini chocolate chip cookies for decoration.

Lemon Raspberry Mini-Cupcakes

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I originally found this recipe a few years ago when menu prepping for a baby shower. It made the menu as it seemed to fit the theme: girl-y, spring time, fresh. Little did I realize that it would be my go to shower dessert item two years later. They are always a big hit with the sweet lemon cake and fresh raspberry frosting. Plus the presentation is so sweet with the little raspberry on top. Since it is berry season I have been cranking these out regularly and I strongly suggest you do the same.

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Lemon Raspberry Mini-Cupcakes

Adapted From: Seeded at the Table, originally from Dorie Greenspan

Yield: 48 mini cupcakes2 1/4 c cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4 c buttermilk
4 large egg whites
1 1/2 c sugar
lemon zest from two lemons
8 tbsp. unsalted butter, at room temperature
1 tsp pure vanilla extract
1/2 tsp pure lemon extract

Heat oven to 350 degrees F. Prepare mini cupcake tins by using liners or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or attachment, beat at medium speed for approximately 3 minutes, until the butter and sugar are very light.

Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is combined, then add the last of the dry ingredients. Place the batter into the cupcake tins.

Bake for 15-20 minutes, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. Cool on wire rack.

Raspberry Buttercream
1/2 c raspberries (blended into a puree)
2 sticks unsalted butter, at room temperature
1 tbsp vanilla extract
1 lbs powdered sugar
2-4 tbsp. cold milk (add until you reach desired consistency)

In the bowl of an electric stand mixer, cream the butter. Add extracts and raspberry puree and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly. Add the cold milk, one tablespoon at a time, until you reach the desired consistency.