Chocolate Chip Cookie Dough Cupcakes…that’s a mouth full, huh? These amazing cupcakes were a happy accident that are now one of my absolute favorites! The cookie on top was meant to be much smaller and more of an accent cookie but I really like that it ended up fitting perfectly on top and there’s nothing ever wrong with a bigger cookie. The center of the cupcake is filled with a cookie dough and baked so you get a nice soft cookie when you bite into the cupcake. This is topped with an egg less cookie dough frosting that is so good you want to lick the bowl and then some after you make it. I had my husband try the first one and when I asked if he liked it, he just said, “Of course, it’s a chocolate cupcake with a cookie inside, what’s not to like!?”. I was hoping for something a little more descriptive but at least I got a positive review. They were really, really good and I only wish I had made more to keep at home. These are a little time consuming but I promise that each bite will be worth it!
Cookie Dough Filling
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 stick unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
Cookie Dough Frosting:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
Cookie on Top 2 Tablespoons butter 2 Tablespoons dark brown sugar, packed 1 Tablespoon sugar Pinch of salt 1/4 teaspoon vanilla 1 egg yolk 1/4 teaspoon baking soda 1/4 cup flour 3 heaping Tablespoons semisweet mini chocolate chips Directions
- Prepare the cookie dough filling: In a small bowl, whisk together the flour, baking soda and salt, set aside. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 20 minutes or until the dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
- Prepare the cupcakes while the dough is freezing. Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Combine the flour, cocoa, sugar, baking soda and salt in a medium bowl and whisk til blended. Add the water, oil, egg and vanilla. Use electric mixer or standing mixer to blend together, scraping down the sides as needed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake, keeping the top slightly visible. Bake for 20 minutes or until a toothpick comes out clean from the cupcake portion (not directly from the center where the dough is). Cool before frosting.
- To prepare the frosting, use a standing mixer or electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until well combined. Frost each cupcake and top with a cookie (recipe below)
- To make the cookies, follow directions below. Once cooled, place cookie on top of frosting.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend softened butter, sugars, salt, and vanilla together by hand.
- Add egg yolk and stir again.
- Add baking soda and flour and stir until combined.
- Then stir in chocolate chips.
- Form cookie dough using 2 teaspoons and place on baking sheet.
- The cookies will spread during baking, so make sure they are several inches apart.
- Bake for about 8 minutes, or until edges are golden brown. Allow to cool and firm up completely.
Recipe adapted from http://www.recipegirl.com