Have a glass of milk handy for these yummy things.
This is a ‘need a sugar fix’, ‘dying for some cookie dough’, and ‘want some comfort food’ kind of dessert all wrapped into one. A dense and sweet Chocolate Chip Cookie Dough Cupcake with cookie dough baked right into the middle.
Why choose between cookie and cake when you can have both? I’ve had this recipe bookmarked for quite some time and had the opportunity to use it this week-end. It’s from the wonderfully written blog Kevin and Amanda . The cookie dough has no eggs in it, so no worries about raw eggs sitting in your cupcakes! Brilliant Amanda!
These tasted so fantastic just shortly after coming out of the oven. Still a touch warm. Like a warm cookie.
The key to these cupcakes is to freeze the cookie dough the night before so it doesn’t bake when you bake the cupcake.
Like these, see?
I used Brown Sugar Swiss Meringue Buttercream on top of mine. It’s sweet but not overly sweet so goes well with the loaded cookie dough cake. You can find the recipe for that here, but don’t include the rum syrup in the recipe.
1 cup unsalted butter at room temperature
3/4 cup sugar
3/4 cup brown sugar
4 tbsp whole milk
1 tbsp vanilla
2 1/2 cups all-purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in milk and vanilla until incorporated and smooth. Mix in the flour and salt until just combined. Stir in the chocolate chips.
2. Using a small scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.
1 1/2 c unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
4 large eggs, room temperature
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. kosher salt
1 cup whole milk, room temperature
2 tsp. vanilla extract
Preheat the oven to 350° F. Line two cupcake pans with paper liners .
1. Combine the flour, baking powder, baking soda, and salt in a medium bowl; set aside. 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. Mix in the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla and mix well.
2. 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.
3. Using an ice cream scoop, 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 16-18 mins.
Remove cupcakes to a wire rack to cool and if you haven’t eaten them all up, top them off with a swirl of Brown Sugar Swiss Meringue Buttercream. Sprinkle with chocolate chips.