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
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)
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
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
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.
This is an amazing idea!! I have never seen a cookie on top of a cup cake!!! So unique!!!!
Thank you! The cookie helps add a little pizazz to the cupcakes 🙂
fati's recipes said:
Oh woowww! 🙂 I only just posted today your other muffin recipe!!
But my my, theeeesseee…….
They look amazing! You’ve done such an awesome job assembling them! 🙂
Thank you! Just wait till school is out….. hehe. And thank you so much for posting the chocolate muffins! So glad you liked them so much!!
What’s not to love about cookie dough?! These look amazing!!!! I’ve never seen cookie dough cupcakes before – and just when I thought cupcakes couldn’t get any better. 🙂
Thank you! And you’d be amazed by all the anti-cookie dough people out there….. I don’t think they realize what they’re missing!
Rufus' Food and Spirits Guide said:
Ok, normally I don’t go gaga over cupcakes… well I’m going gaga!
Haha they are definitely gaga-worthy 🙂 I had the same reaction the first time I came across these!
Ooh, I love that they’re filled with cookie dough filling!
It’s that something extra that takes these cupcakes to the next level and makes them so amazing!
These cupcakes look wonderful and I can just imagine the look on the face of a person as s/he bites into one and discovers a cookie dough filling. Great idea and recipe!
Thank you! It was the first time I made filled cupcakes and it definitely makes them more fun! It’s such fun to have a surprise in the middle 🙂
Giulietta | Alterkitchen said:
WoW!!! These cookie cupcakes look amazing! Great idea and great result!
Never thought of doing this but love the idea. well done!
Geni - Sweet and Crumby said:
So AWESOME! My kids will think I am a goddess for sure. Thank you!
Haha thanks! They are awesome cupcakes and any cookie dough lovers will love you for making them 🙂
The blogging world is out to get me today – Everywhere I look there are muffins, cupcakes and various other sweet delicious snacks! Loving these – I bet the fact they’re jam-packed with cookie-dough makes them totally out of this world (what is it about cookie dough that’s SO freaking good??)
Haha maybe the blogging world is telling you to make some of these snacks 😉 And I’m so glad there are so many cookie dough fans out there, because I recently learned that there are people who don’t like it, and I was simply shocked!!
Vianney Rodriguez (@sweetlifebake) said:
OMG!! I must have these, lol yummy!!
Yummy indeed! hehe
These sound like particularly complex cupcakes. You must have worked all day, but I suppose the surprised faces of those having your cupcakes were worth it.
I made them one night after work, over the span of about 4 hours, but they can definitely be made over the course of a couple days to spread things out a little more. They are so worth the time!!!