Recipes

Chocolate Chip Cookie Dough Cupcakes


Yield: 1 Dozen cupcakes


Prep Time: 45 minutes + freeze time


Cook Time: 25 minutes


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
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips


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
1 1/2 teaspoons vanilla extract


Cookie Dough Frosting


3/4 cup (1 1/2 sticks) salted butter
1 3/4 cup powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 teaspoons milk
1 teaspoon vanilla extract


Garnish


additional mini chocolate chips
12 mini Chips Ahoy cookies


Directions


1. Prepare the cookie dough: In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until cookie dough is firm. Scoop out dough into 2 Tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.


2. Prepare the cupcakes: Preheat oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt into a blender. Blend to combine. (I just used my handheld mixer for this too.) Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen cookie dough into the center of each cupcake. If you would like the dough to bake up slightly, keep the top of the cookie dough visible. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure the batter comes up and over the dough.


3. Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the  cupcake portion (not the cookie dough) comes out clean. Cool the cupcakes entirely before adding the frosting.


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


5. Assemble: Frost the cupcakes with a spatula or scoop some into a piping bag and pipe it on. Sprinkle the mini chocolate chips on top for garnish. Add one of the mini Chips Ahoy cookies to the center of the frosting




*tip* If you want the mini chips mixed in with your frosting, that would be good. But if you want to use a piping bag with a decorative tip, I'd skip that and just sprinkle it on top. The chips will clog up in the tip and make it impossible to do.