Let me be clear–I love chocolate chip cookie dough. LOVE IT. Off the beater. In ice cream. Even in those little chocolate covered cookie dough balls they sell down at the movie theater. And, when it comes to Ben & Jerry’s cookie dough ice cream, I may or may not be known as the girl who will pick through an entire pint just to get all the cookie dough pieces.
I recently came across this recipe at Annie’s Eats, and knew I had to try it sometime soon. Fortunately, opportunity presented itself when the hubby and I were invited to have Easter dinner with some friends. The host family had not decided upon dessert yet, so I promptly volunteered. The family has two kids—teenage boys, each with one or two hollow arms or legs when it comes to food consumption, it seems–so I figured I could not go wrong with chocolate chip cookie dough cupcakes. This is definitely not a recipe to make on your average day and keep around the house. Consider this fair warning: you will eat the entire batch. So, when I heard I needed to make a dessert for a family with two perpetually-hungry boys I realized I may not get a better chance to try this recipe and leave most of the calories in someone else’s house.
I followed this recipe exactly, with the exception of the mini chocolate chip cookies Annie used for decoration. I decided to just use some mini chocolate chips on top of the frosting instead. Oh, and I did not chill the filling mixture. For whatever reason, my filling was the perfect texture for filling the cupcakes immediately after making it, and as I was short on time this morning I went ahead and skipped the refrigeration step, with no impact on the end result (which, if I haven’t said it already, was AWESOMETASTIC).
If you love cookie dough, you have to try these cupcakes at least once. They’re fun to make, so if you have kids I’m sure they’ll love pushing blobs of cookie dough filling into each cupcake. Really, who could turn away from chocolate chip cupcakes with cookie dough filling and cookie dough frosting? Not I, that’s for sure.
Chocolate Chip Cookie Dough Cupcakes
From Annie’s Eats, who was inspired by Hello, Baker!, and who adapted the cupcakes from Cupcake Bakeshop and the frosting from The Cupcake Review and How to Eat a Cupcake.
Yield: 24 cupcakes
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup semisweet or bittersweet chocolate chips
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Mini chocolate chips
Mini chocolate chip cookies
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). 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. Stir together to blend. 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 a bit, about an hour. (I skipped this step, as my filling was firm enough to handle immediately.)
To fill the cupcakes, 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 decorating with miniature chocolate chip cookies.