Twinkle Toes Treats

Sweet Treats For Every Occasion

Chocolate Chip Cookie Dough Cupcakes March 20, 2013

Filed under: Cupcakes — brandidiane @ 3:56 pm

I mentioned the other day that I have been wanting to try new recipes and I finally did.

I decided to go with a chocolate cookie dough cupcake recipe that I got from Annie’s Eats. This is a great site with lots of fun recipes and I thought this would be a good one to try.

Most of the ingredients I had on hand but I did need to go out and get a few things like chocolate chips and extra brown sugar.

I used my big mixer with the paddle attachment to mix the batter in the beginning. This is great for creaming together butter and sugar.

Once the batter was all mixed together It was time to put it in the pan and get it into the oven. I made a batch without cupcake wrappers just to see how they would come out. As these are for testing anyway I figured it couldn’t hurt.

They batter was heavy and thick, so baking time ran close to 20 minutes. I was so impressed by how nice they looked when they came out. They actually looked like chocolate cookies!

I knew from the beginning that I would need to make a filling. The filling was going to have to be chilled for an hour in the fridge as well so I started this right when the cupcakes went in. This way, by the time both batches had cooled it was time for the filling to come out. The cupcakes are to be filled so the center needed to be removed after cooling. The filling was made without eggs so it is like cookie dough without worrying about ingesting raw eggs 🙂

TT Tip: I recommend using a paring knife and cutting an upside down “cone” shape in the cupcake. Using a knife gives you more control and keeps the hole from becoming too big.

I also went ahead and made the icing while I waited. The icing ingredients were similar to the batter itself minus the rising agents and eggs. It also called for brown sugar AND confectioners sugar. This left the icing a tad gritty for me. I will have to look into ways to keep that from happening in the future.

Once the cupcakes were filed, I iced them using a Wilton tip and garnished them with mini chocolate chips.

The cupcakes were a great hit for everyone that tried them and I am really glad I took the time to try out the recipe. I will definitely be trying more soon and posting my tips and experiences here. Please feel free to share any questions you have. Thanks

 

 

Chocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes

INGREDIENTS:

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

For garnish:
Tiny chocolate chip cookies
Mini chocolate chips

DIRECTIONS

  • To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). 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, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
  • 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.

 

Source: Annie’s Eats

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