Cookie Dough Cupcakes

by // // 20 Comments
Follow me!
Pinterest
Pin Share
INSTAGRAM
Facebook
fb-share-icon
Follow by Email
Twitter
Tweet
RSS

Though I am almost always in the mood to bake, there are times when I just can’t decide what to bake. Brownies, blondies, cookies, cupcakes, bars, the choices seem endless. When this dilemma occurred last week, I decided to just make life easier (and more delicious), and set out to combine two desserts into one.I happened to be baking something for my beautiful cousin’s birthday, and I figured she wouldn’t care that much if there were cookies in her birthday cupcakes. So, I set to work making the perfect cookie dough that could be baked inside the cupcake batter for a fun surprise when you take the first bite. I also made an eggless cookie dough that could go on top of the cupcake in place of regular frosting. No one was mad about it, and I don’t think you will be either. So try these out, and if this is “too much dessert” for you then I don’t even know what else to say to you.

photo 4-7Start by making the cookie dough filling. In a medium-sized bowl, whisk together the flour, baking soda and salt. Then, use a wooden spoon to mix in the melted butter, sugar, milk and vanilla until well-combined.

photo 1-7

Mix in the chocolate chips, and form the dough into twelve balls (about the size of two tablespoons). Stick the dough-balls into the freezer for a half hour.

Preheat the oven to 375 degrees F, and start the cupcake batter. Whisk together the dry ingredients (cocoa powder, flour, sugar, baking soda and salt). (Note: you don’t have to use a whisk as small as the one pictured below. I just think mini things are cute, whisks included).photo 3-7

Add in the water, oil, vanilla, and egg. Beat together with an electric mixer, scraping down the sides of your bowl as needed to ensure the ingredients are thoroughly combined.photo 4-6

Divide the batter evenly among twelve cupcake liners in a cupcake pan. Take the now-cold cookie dough out of the freezer, and drop one cookie dough ball into each cupcake liner. Do not push the dough down- you want a little bit peeking out above the batter so the top bakes a little.photo 5-2

Stick the cupcakes in the oven for 20-25 minutes (or until a toothpick stuck in the batter part comes out clean).

Cupcake inception.

Cupcake inception.

It’s now time to make the frosting. Cream together the butter and brown sugar with an electric mixer, and then add in the vanilla. Combine the flour and salt, and mix until doughy. Beat in the milk until the cookie dough becomes fluffy, rather than dense. Add in the mini chocolate chips (you can use regular chips here, but again, mini things are cuter).photo 2-8

With an ice cream scoop, top each cooled cupcake with a ball of dough. I originally tried piping this frosting onto the cupcakes to make them look nicer, but the dough is way too thick for a piping bag, so an ice cream scoop of dough will have to do! photo 3-8

I hope you enjoy! And remember, if you are ever having trouble deciding between desserts, there’s a good chance you can combine them. Double the dessert, double the happiness, and we can pretend that it doesn’t mean double the calories.

Recipe

Ingredients

Cookie Dough Filling

  • 3/4 cups of all-purpose flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/2 stick of butter (melted)
  • 1/4 cup of brown sugar
  • 2 tablespoons of white sugar
  • 2 tablespoons of milk
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips

Cupcake bottom

  • 1 cup of all-purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 cup of white sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of hot water
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Cookie Dough Frosting

  • 3/8 cup of butter
  • 1/2 cup + 1/2 tablespoon of light brown sugar
  • 1 tsp vanilla extract
  • 3/8 tsp salt
  • 3 tablespoons of milk
  • 3/4 cup of mini chocolate cups

Enjoy!

photo 4-7*Recipe adapted from Sally’s Baking Addiction and Recipe Girl*

 

Follow me!
Pinterest
Pin Share
INSTAGRAM
Facebook
fb-share-icon
Follow by Email
Twitter
Tweet
RSS

20 comments

  16. Nutritional Products International says:

    By way of introduction, I am Mark Schaefer, and I represent Nutritional Products International. We serve both international and domestic manufacturers who are seeking to gain more distribution within the United States. Your brand recently caught my attention, so I am contacting you today to discuss the possibility of expanding your national distribution reach.We provide expertise in all areas of distribution, and our offerings include the following: Turnkey/One-stop solution, Active accounts with major U.S. distributors and retailers, Our executive team held executive positions with Walmart and Amazon, Our proven sales force has public relations, branding, and marketing all under one roof, We focus on both new and existing product lines, Warehousing and logistics. Our company has a proven history of initiating accounts and placing orders with major distribution outlets. Our history allows us to have intimate and unique relationships with key buyers across the United States, thus giving your brand a fast track to market in a professional manner. Please contact me directly so that we can discuss your brand further. Kind Regards, Mark Schaefer, marks@nutricompany.com, VP of Business Development, Nutritional Products International, 101 Plaza Real S, Ste #224, Boca Raton, FL 33432, Office: 561-544-0719

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.