Friday, October 14, 2011

Chocolate Chip Cookie Dough Cupcakes

AKA one of the best/most indulgent cupcakes I've ever made.

See I told you I'd make it up to you today... two blog posts in two days!  That has to make up for a lack of posts last week!  Today's cupcakes were made for my football player.  Today is the Homecoming Game and so I wanted to make something special for him.   Typically I will just make plain cupcakes with some football sprinkles, but I wanted something I could blog about, so I tried to think of something I could make that a high school student would like (and didn't have alcohol!)  I decided it was finally time to try the chocolate chip cookie dough cupcakes.

As I was making these I kept trying the parts (the cupcake, the filling, the icing) and saying "wow this tastes like cookie dough".  And it totally did!  But there was no eggs or anything to make you sick!  How awesome!   I also kept saying to myself "really?  This is going to taste like cookie dough?"  But it always did!

Rain makes Willa crazy!
The one thing I wish I had done was buy mini chocolate chips.  I tried to just crush up regular chocolate chips for the filling, but they kept getting caught in the piping bag!   Then i re read the directions that said I should have used the cone method of filling cupcakes.  Well I didn't, so there was not nearly as much filling as there should have been.  Next time....  Still it didn't matter cause they tasted delicious!  

Rain causes my cats to act like crazy kittens, but for me the storm made me want to curl up with a good book, this amazing cupcake and a glass of milk (potentially with some Kahlua in it...)  I will definitely be making these again, especially since I disappointed most of my co workers by not bringing in the leftovers!

Finished Product!


Recipes 
Makes 24 Cupcakes

Chocolate Chip Cookie Dough Cupcakes

Cupcakes
  • 3 sticks unsalted butter, at room temperature
  • 1-2/3 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 chocolate chips (semisweet or bittersweet)
  1.  To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  
  2. 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.  
  3. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. 
  4. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  
  5. 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. 
  6. Blend in the vanilla. 
  7.  Fold in the chocolate chips with a spatula. 
  8. 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

Ready to Bake!

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
  • 1 tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips
  1. 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.  
  2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  
  3. Stir in the chocolate chips. 
  4.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  5. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. 
  6.  Fill each hole with a chunk of the chilled cookie dough mixture
Filled, I obviously did not use the cone method
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
  • 1 Tbsp vanilla extract
  1. 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.  
  2. Mix in the confectioners’ sugar until smooth.  
  3. Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.
  4. Ice and decorate however you would like.  I used chocolate chips, but crushed cookies or chocolate sprinkles would also be fun


Iced and ready to go!
Recipe adapted from Annie's Eats

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