Saturday, January 29, 2011

Oh My Gosh! Chocolate Chip Cookie Dough Cupcakes!!!

My little guy Ben loves cookie dough. When I ask him what his favorite food is he says, "cookie dough, ice cream, and pork chops! " I always let him eat the dough. I know, gasp...raw egg...I am a bad mom. Don't tell on me! He was obsessed with these cupcakes and... no raw egg! Seriously, you guys! I have been making cupcakes a few times a week and begging people to take them from me. All my taste-testers swore these were the BEST yet! The frosting on these bad boys tastes just like chocolate chip cookie dough. The cake is a moist chocolate chip cake/muffin. AND... the recipe calls for a cookie dough filling. After giving my husband a quick sample without the filling...he swore the filling would be too much and too sweet. We made ours without the filling. With, or without, this is one cupcake everyone will love!

Chocolate Chip Cookie Dough Cupcakes
Source: Annie's Eats
Yield:24 cupcakes

Put the following ingredients in your cart...
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...I used half and half)

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:
3 sticks unsalted butter, at room temperature
cup light brown sugar, packed
3½ cups confectioners' sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Put your apron on and...
Preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In your mixing bowl combine the butter and brown sugar. Beat together 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.

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