I’ve never been known as a trendsetter. I’m not someone who has to be first in line to get the newest i-gadget, nor am I someone who always has the newest styles in my closet. Heck, I didn’t have internet on my phone until just a year ago. So while I may be a bit late to the party, I usually eventually get around to catching up the times.
Case in point, these chocolate chip cookie dough cupcakes. I know what you’re thinking, “Chrissy, these were on every food blog like 2 years ago…” I know, I know! But I just got around to making them now, ok? And if you’re still in the minority of people that have not tried these killer cupcakes yet, what the heck are you waiting for?
Now these are not your mama’s cupcakes. They consist of a chocolate chip base, filled with cookie dough filling, topped with brown sugar buttercream, then garnished with tiny chocolate chip cookie. Talk about cookie dough overload! Despite being packed with cookie dough, you’ll be surprised that they are not overly sweet. Since there are quite a few components to these cookies, I recommend making them over a two day period. The first day I baked the cupcakes and made the filling, then the second day I made the frosting, mini cookies, and assembled them. Breaking up the tasks make these seem much less daunting!
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ 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)
For the 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
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
Tiny chocolate chip cookies*
Mini chocolate chips
To start by making the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. 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 the 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, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
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.
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. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, use a 1-inch biscuit cutter or a paring knife to cut out the center of the cupcake. Fill the hole with a chunk of the chilled cookie dough mixture. You can either leave the filling uncovered, or cover the filling with the piece of cake that you cut out.
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. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
*To make tiny chocolate chip cookies, use your favorite chocolate chip cookie recipe, and scoop out the dough using a 1/2 tablespoon measuring spoon. Bake for 5-7 minutes until browned on the bottom. I used my favorite chocolate chip cookie recipe and cut it in half.
Source: Annie’s Eats