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Chocolate Chip Cookie Dough Cupcakes

Someday, I'm going to be that mom that sends her kid to school parties and functions with only the finest baked goods. I have no doubt in my mind that that is the role I'm going to assume. I'm actually sort of assuming that role right now, as the aunt to a very wonderful nephew. Who do you think little guy comes to when he needs something to take to a school party? Moi. And who do you think sends him to that party with only the coolest, top-notch dessert? That's right, moi!

Last week, his class had a last-day-of-school party and he called upon my help once again. Since I've made him vanilla cupcakes before, and brownie bites the time after that, the only next reasonable thing in line to make was chocolate chip cookie dough cupcakes. According to him, the kids in his class are all about the chocolate, which works out just fine for me because I'm like an expert in the field...the eating portion of course. But I'm also pretty good at deciding what chocolate desserts work--and the moment I saw these cupcakes on Lori's blog, I knew they would.

And I was right. They worked alright. They worked their way into my mouth, many, many times. More times than I'm ready to admit. If I hadn't needed to double the recipe to make enough for his class, I wouldn't have been in the situation of being tempted by the extra cupcakes every time I passed by them. But I was, and you know I don't deal very well with temptation when it involves chocolate, much less cookie dough. And don't even mention the homemade frosting.

Yes, homemade frosting. I made my own frosting, for the first time ever. I have always skipped out on frosting made from scratch when cupcake recipes have called for it...mostly because I don't need the extra calories and the cupcakes usually taste just fine without it, but also because I've never thought it'd come out right. But I had to take a chance with these cupcakes because the frosting really felt like an essential part of them and I didn't wanna go halfway if I was sending these with my favorite boy to school. So I actually went out and bought the salted butter that I didn't have and the mini Chips Ahoy chocolate chip cookies for garnish.

Admittedly, I didn't buy the mini chocolate chips that I didn't have either, because I figured I could just use the regular chocolate chips I had in my pantry. Looking back on it now, the mini chocolate chips probably would have been better to use because they are tiny and more evenly distributed, unlike the regular chocolate chips which are kind of a little big and bulky. Because they are a little big and bulky, I didn't double their amount when I doubled the recipe because a half a cup of them appeared to be "a lot" when I mixed it in with the dough. But as you can see from the picture above of the cupcake cut in half, a half a cup wasn't as much as I had thought.

There were a few cupcakes that got a fair amount of chocolate chips in their filling, but honestly, whether or not the cupcakes had more or less chips, all of them were equally friggin' amazing. Everything about them was perfect, from their rich, moist chocolate cake to their chocolate chip or un-chocolate chip cookie dough, to their absolutely delicious, just-can't-get-enough cookie dough frosting. They definitely top the list of favorite cupcakes ever. 

My brother requested a batch specifically just for us at home, but I had to deny this request because it is seriously dangerous to have these cupcakes around when you are trying to diet. I don't care what kind of willpower you have. I guarantee it will crumble simply at the sight of these beauties.

Chocolate Chip Cookie Dough Cupcakes

Yield: 12 cupcakes
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For the cupcakes:
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
pinch of vanillin powder(or 1 1/2 tsp vanilla extract)

For the cookie dough filling:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
pinch of vanillin powder (or 1 tsp vanilla extract)
1/2 cup miniature chocolate chips

For the cookie dough  frosting:
3/4 cup (1 and 1/2 sticks) salted butter
1 and 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 and 1/2 tablespoons milk
pinch of vanillin powder (or 1 teaspoon vanilla extract)


For the cookie dough filling:
In a small bowl, whisk together the flour, baking soda and salt. In another medium bowl, use an electric mixer to mix together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough into balls and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

For the cupcakes:
Preheat the oven to 375 degrees F. 

Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. 

Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before frosting.

For the cookie dough frosting:
In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. 

Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. If desired, sprinkle mini chocolate chips on top and garnish with a small chocolate chip cookie.

Adapted from Recipe Girl

My notes: I made two batches of cupcake batter--one in the blender as instructed, the other using a hand mixer. They both came out the same.

Even though I doubled the recipe, I made one batch of frosting and using a 1M tip, it was enough to pipe a small swirl on just about all 24 cupcakes.

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