Today is my sister-in-law Maggie’s Sweet Sixteenth Birthday!!! For her birthday, I wanted to make an extra special dessert for her! So I reached out to my friend Allison, who is like the QUEEN of unique cupcakes. She had made this recipe once in the past and it was delicious, so she shared her source of where she initially found the recipe. I adapted it just a bit and it came out fantastic!!
These cupcakes consist of a chocolate chip cupcake, stuffed with a ball of egg-free cookie dough in the middle, and then topped with cookie flavored icing and sprinkled with mini chocolate chips! The recipe comes in three different parts, for the cupcake, filling, and icing. Enjoy!!
Chocolate Chip Cookie Dough Cupcakes
Yield: 24 cupcakes
Ingredients for Cupcakes:
- 3 sticks unsalted butter, at room temperature
- 1 and 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Preheat oven to 350°
- Mix your flour, baking powder, baking soda, and salt in a bowl and set aside.
- Place butter and brown sugar into your mixer and mix for about 3 minutes until it appears light and fluffy.
- Add in your eggs one at a time and beat well after each addition.
- Slowly add in your flour/baking powder/baking soda/salt mixture along with your milk, alternating between the dry ingredients and the milk.
- Add in your vanilla and continue mixing.
- Next, add in your chocolate chips and mix well.
- Divide your batter into 24 cupcake liners.
- Bake in 350° oven for about 18-20 minutes.
- Let cool in the pan for about 10 minutes, and then transfer to a wire rack to continue cooling.
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup light brown sugar, packed
- 1 cup plus 2 tablespoons all-purpose flour
- 7 ounces sweetened condensed milk
- 1/2 teaspoon vanilla
- 1/2 cup mini semisweet chocolate chips
- Place butter and brown sugar into your mixer and mix for about 3 minutes until it appears light and fluffy.
- Add in the flour, sweetened condensed mil, and vanilla and mix until smooth.
- Add in your chocolate chips.
- Place cookie dough into a bowl and cover with plastic wrap. Refrigerate for about an hour.
- When the dough is firmed up, remove from the refrigerator and separate the dough evenly to roll 24 small-sized balls. Place the balls onto wax paper on a cookie sheet and place back into the refrigerator until you are ready to place them inside the cupcakes.
- When the cupcakes are fully cooled, using a cupcake plunger or a knife, cut out the middle of the cupcake.
- Place each of your dough balls right into the center of each cupcake.
Ingredients for Frosting:
- 3 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners’ sugar
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons milk
- 2 1/2 teaspoons vanilla extract
- Place butter and brown sugar into your mixer and mix for about 3 minutes until it appears light and fluffy.
- Mix in the confectioners’ sugar until smooth.
- Beat in the flour and salt.
- Mix in the milk and vanilla extract until well-combined.
- Decorate your cupcakes with your frosting and then sprinkle extra mini chocolate chips on top!
Leave a Reply