chocolate chip cookie dough cupcakes
vanilla cupcake stuffed with chocolate chip cookie dough and topped with vanilla buttercream frosting
baked in May 2015
yield: 24 cupcakes
prep time: 30 minutes
cook time: 16 minutes
difficulty level: medium
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 Tablespoons milk
- 1 Tablespoon vanilla
- 2 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Cupcakes
- 6 cups (3 sticks) unsalted butter, at room temperature
- 1 and 1/2 cups brown sugar, packed
- 4 large eggs
- 2 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla
Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3-4 Tablespoons half & half (or milk)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Directions
For the cookie dough:
- Combine butter and both sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
- Beat in milk and vanilla until incorporated and smooth.
- Beat in the flour and salt until just combined.
- Stir in chocolate chips.
- Scoop about 1 and 1/2 Tablespoons of dough at a time, and shape into balls. Place cookie dough balls on a parchment or foil lined baking sheet.
- Cover with plastic wrap and freeze overnight.
For the cupcakes:
- Preheat 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 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. Mix each addition just until incorporated.
- Blend in the vanilla.
- Fill the cupcake liners about 2/3 full with the cupcake batter. Place frozen cookie dough ball on the top center of each cupcake.
- Bake for 16-18 minutes.
For the frosting:
- Place butter in a large mixing bowl. Beat on medium speed until creamy.
- Slowly add in a powdered sugar one cup at a time, beating on medium speed until smooth.
- Pour in half & half, salt and vanilla, and continue to beat until smooth and combined.
- Frost cooled cupcakes and sprinkle with mini chocolate chips.
Nutrition
- Total calories: 14,030
- Calories per cupcake: 585
