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.
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]
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)
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
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
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.