Difficult: Not really
Time consuming: A bit, there are 3 components to these tasty treats
Let's get one thing straight: cookie dough is amazing. I could eat it straight from the bowl; all day, every day. But then my pants wouldn't fit, and that'd be bad. Also the whole don't-eat-raw-eggs thing. For real, don't eat raw eggs. I used to reside in the camp of "I never get sick from eating batter/dough/etc," until I got sick (not from this recipe). It's totally not worth it so don't eat raw eggs.
Luckily for you, and for me, these cookie dough cupcakes are completely safe to eat and taste exactly like cookie dough.
I slightly adjusted the cake recipe to include browned butter which brings out a slight nuttiness. You don't have to brown the butter, but I really liked the nuance of flavor it added. However, after I browned the butter (and maybe turned my back from it for only a second), I noticed some browned bits and I didn't want them speckling the cupcake, so I strained it through a coffee filter. I also adjusted the bake time and temperature - starting the oven at 350 degrees and then reducing it to 325 as soon as the cupcakes went in. Then I baked them for 20 minutes.
Like most cupcakes I make, this was a two day process. I made the cupcakes and cookie dough first. On the second day I made the frosting, assembled the cupcakes, and garnished so they were pretty.
These cupcakes went with my husband to the church fish fry where he volunteers on Friday's during Lent. I work out with my trainer on Friday afternoons but am happy to spend my afternoons/evenings on Thursdays whipping up tasty treats for the bake sale there.
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| Ha ha ha :) |
The recipe
Yields 24 standard sized cupcakes and 10 mini cupcakes.
Ingredients
cupcakes
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 sticks unsalted butter, room temperature
1½ cups light brown sugar, packed
4 large eggs
1 cup milk
2 teaspoon vanilla extract
1 cup chocolate chips (semi- or bittersweet) - optional - I might leave these out next time I make them since they sank to the bottom of the cake anyways.
Cookie dough filling
4 tablespoons (half of a stick) unsalted butter, at room temperature
6 tablespoons. light brown sugar, packed
1 cup plus 2 tablespoons all-purpose flour
7 oz. sweetened condensed milk (half of a can)
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
Frosting
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups powdered sugar
2/3 cup all-purpose flour
½ teaspoon salt
2 tablespoon milk
2 teaspoon vanilla extract
Garnish (optional, but pretty)
Tiny chocolate chip cookies
Mini chocolate chips
Directions
cupcakes
1. Preheat oven to 350 degrees. Line 24 standard size muffin cups with liners and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Optional: brown 1 stick of butter in a saucepan - put butter in saucepan set to medium, stir frequently until the butter takes on a dark browned color. If you accidentally end up with some browned bits, strain through a coffee filter. Set into the fridge to cool a little while you continue to work.
3. In the bowl of a stand mixer, cream the butter (2 sticks unless you've chosen not to brown a stick, then it's all 3) with the brown sugar until light and fluffy. Add vanilla and eggs 1 at a time, mixing thoroughly between each addition.
4. Add 1/3 of the flour mixture to the butter mixture, and mix until combined. Then add half of the milk, mix. Then add the second 1/3 of the flour mixture, mix. Then the second half of the milk, mix. Then the remaining 1/3 flour mixture, mix. At this point, all the milk and flour should be mixed in. If using chocolate chips, fold them in now.
5. Fill cupcake tins about 2/3 of the way full. After I filled 24, I still had enough batter for 10 mini cupcakes. Put cupcake in the oven, reduce oven temperature to 325 degrees, and bake for 20 minutes, or until the tops spring back slightly when pressed. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Make the cookie dough filling
6. In the bowl of a stand mixer, combine brown sugar and butter. Add flour, milk, and vanilla, and mix until well combined. Stir in chocolate chips. Wrap in plastic wrap and refrigerate for at least an hour, or overnight.
Make the frosting
7. In the bowl of a stand mixer, beat butter and brown sugar until mixed. Add salt and powdered sugar and mix on low. Add flour (1/2-2/3 cup, this really makes it taste like cookie dough - I was hesitant to include this but it was awesome). Then milk and vanilla. Whip on high speed for a few minutes until the mixture becomes fluffier.
Assemble
8. Cut a hole into the cupcakes using a cupcake plunger or the cone method. Set holes/tops aside.
9. Roll cookie dough into 24 equal sized balls. Split the dough in half, then split each half in half. Split each piece into 6 equal parts and roll into balls. Ta-da, you know have 24 even sized dough balls. Put one dough ball into each cupcake. Cut the bottom of the cone/cupcake hole off, and place the top back into the cupcake. Check out Baking Bites for a better description on how to do this, complete with pictures.
10. Put the frosting in a piping bag fit with whatever tip you'd like to use. Top the cupcakes, then garnish with mini chocolate chips and a mini chocolate chip cookie.
Basically, there are two camps for cookie dough filled cupcakes. The first is what I've done: make a cake, core and fill with dough, then frost. The second has you make the cookie dough a day ahead of time and freeze cookie dough balls overnight, then add the frozen dough balls to the cupcake batter and bake until the cakes are done. The problem with this is that you run the risk of baking the cookie dough in the cupcake. Also it requires more time since you have do make the dough ahead of time. If anyone has had success with the latter method, let me know how you did it and how it worked out for you! :)
Slightly adapted from Annie's Eats.
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