My friend had a barbecue and he was nice enough to put me in charge of dessert! He’s so smart like that 🙂 The end of summer is here, but it was still going to be a warm day so I was trying to think of the perfect barbecue cupcake. Fruit cupcakes sounded ideal, using berries or lemon and making something light. I was trying to avoid chocolate, despite my love of it. Well, I kind of succeeded…
I’ve seen cookie dough cupcakes on multiple blogs before and once the thought got in my head, I couldn’t get it out. They’re fun cupcakes and unique, so perfect for a get together or when you want to impress people. I must admit, though, these cupcakes are for cookie dough enthusiasts only. I never knew there were people who didn’t like cookie dough, though I suppose I shouldn’t be surprised. But come on, it’s cookie dough! It’s one of the best part of making chocolate chip or sugar cookies!
The cupcake is brown sugar-flavored and filled with an eggless cookie dough. On top of everything is a cookie dough frosting and mini chocolate chips, with an adorable little cookie to adorn it all! Make sure you add the baking soda to the dough because even though it’s not needed for baking purposes, it makes a huge difference in the flavor. And an interesting fact I learned in this process is that milk can substitute eggs in cookie dough, so you can eat the dough without the risk of raw egg!
These cupcakes can all be made in one day, or the separate components can be made over the course of a couple days and assembled before serving. I hope you enjoy these as much as I did!
Chocolate Chip Cookie Dough Cupcakes
Yield: 24 cupcakes
Cupcakes:
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
1 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips (optional)
Filling:
1 cup plus 2 tbsp. all-purpose flour
½ teaspoon baking soda
½ cup (1 stick) unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
6 tablespoons granulated sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
1 cup mini semisweet chocolate chips
Frosting:
1½ cups (3 sticks) unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
½ cup all-purpose flour
¾ teaspoon salt
3 tablespoons milk or whipping cream
2½ teaspoons vanilla extract
Decorations:
Mini chocolate chip cookies
Mini chocolate chips
To make the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners, totaling 24 cupcakes.
In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
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. Slowly mix in the vanilla extract. Add the dry ingredients on low speed, alternating with the milk, beginning and ending with the dry ingredients; mix each addition just until incorporated. Fold in the chocolate chips with a spatula, if using.
Divide the batter evenly between the prepared cupcake liners. Bake for 18 to 20 minutes, or 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 sugars in a mixing bowl and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the milk and vanilla; slowly beat in the flour and baking soda until fully combined 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 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 or cream and vanilla extract until smooth and well blended.
To assemble the cupcakes: Roll the cookie dough filling into balls, about a tablespoon each; set back in the refrigerator while the cupcakes are prepared. Once the cupcakes are cooled, cut a cone-shaped portion out of the center of each cupcake using either a paring knife or an inverted pastry tip. Fill each hole with chunk of the chilled cookie dough mixture. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.
Source: Cupcake and frosting adapted from Annie’s Eats; Filling adapted from Nestle Toll House Chocolate Chip Cookies.
I have always loved France. That’s why, when it came time to pick what language I wanted to study in middle school, I chose French. I continued on through high school, and over the course on my studies I learned about the language, the culture, and the food. And I fell in lovewith the food. When I first learned about Orangina and Nutella, I thought they were the coolest things ever. Granted, to this day, I still think Nutella is one of the most amazing foods though I did get over my Orangina craze…
Another food I remember learning about was the croque monsieur. It’s basically a fancy grilled ham and cheese sandwich, but it’s oh so good! Typically made with Gruyère or Emmantal (both Swiss cheeses) and a Bechamel or Mornay sauce, this sandwich first emerged in Paris in the early 1900s. Its creamy and cheesy and decadent. A perfect Parisian treat! Add an egg and you have yourself a croque madame! 
Croque Monsieur or Croque Madame
