It seems like ages since chocolate chip cookie dough ice cream was all the rage which, in essence, makes these cupcakes retro. And these days, retro is all the rage. In fact, the Baked bakery guys are set to release a whole cookbook devoted to twists on the classics. So yes. The chocolate chip cookie dough dessert is back. And it’s back even better in this cupcake.
If you remember last week, I mentioned that I’m working my to-make cupcake list to the bone for the upcoming Cupcake Camp New Haven. It’s gonna be a busy August. But when cupcakes like this one come out of my kitchen, nobody is complaining. Especially not a group of fabulous food bloggers who were on the taste-testing end of this cupcake trial at Big Summer Potluck this weekend. This event deserves it’s own post which will come later in the week so for now we’ll keep the cupcake front and center.
I was incredibly pleased with how these sweet little things went over with the group and even more pleased with how I thought they tasted. Holy cookie dough cupcake! The icing was a complete dead-ringer for the flavor of cookie dough and the hidden cookie dough surprise in the center of the cupcake made this cupcake. I’m happy to report that I didn’t use all of the filling for the cupcakes so I rolled the filling into little balls and frozen them for cookie dough ice cream at a later point in time. Because, you know, in this house, cookie dough ice cream will never go out of style.
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Chocolate Chip Cookie Dough Cupcakes
source: Annie’s Eats (inspired by Hello, Baker!, cake adapted from Cupcake Bakeshop, frosting adapted from The Cupcake Review and How to Eat a Cupcake)
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:
3 sticks unsalted butter, at room temperature
¾ 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
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 and assembly:
- 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.
Yields: 24 cupcakes
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Beautiful! I don’t see how anyone could resist these. 😉
Tara, how did I possibly miss these on the table at Big Summer Potluck?
I made these recently and they were SUCH A hit! Looking good!
Oh hecks of a yes! These look delicious!
I’m so thrilled I got to taste these! They were the highlight on a very crowded dessert table. Thanks!
Lovely blog and beautiful cupcakes! I’m glad I found you.
Oh cookie dough – it will always be the rage in our world considering it’s completely impossible to resist and completely delicious. These cupcakes are gorgeous and look awesome!
Tara, these are absolutely stunning! PRETTY!!!
I made these using a chocolate cupcake and they are fabulous! By far the most popular dessert I have ever made!
These sounds absolutely phenomenal! I would love to take a big bite into one of these little babies! I love the idea of a “cookie dough” surprise in the middle!
lovely picture looks delicious
These cupcakes look awesome and the frosting looks so yummy!
“It’s like bringing sexy back with these cupcakes.”
Never underestimate the power of a good tagline…I’m sold.
Love, love, love these! They look adorable and I love chocolate chip cookies 😀
I’ll have to add these to the “must make” list.
I found these on another website and just made them last night. While I LOOOOOVED them, others thought the frosting was a little too sweet. I’d use less sugar next time.
I didn’t eat one while at the BSP, but Pam shot me a look as we were readying to leave that said, “Take this food out of my house, Amber, or it’s going to end up on my hips” – always eager to take one for the team, I grabbed one of these and added it the plate of goodies I was taking home.
I ate it yesterday as an afternoon snack, and was totally psyched for this post. I could not figure out how it tasted JUST like cookie dough!
The next time I go back to Texas, I’m making these for the niece and nephew. They will love love love them.
So beautiful, I wish I had grabbed one…oh well that gives me the excuse to make them…I am sure my kids will thank you!! Nice meeting you last weekend!!
Yes, your kids will love them! It was so nice meeting you too – and we need that crab cake recipe! Is it on your blog?
They were so darling just like you!
How insanely delicious these look! If this is the trend of the future then I’m loving it.
[…] cupcakes, by the way? Seriously awesome. They were Chocolate Chip Cookie Dough Cupcakes by Tara at Smells Like Home. All the food was off the hook. Jennifer B. said, “The food […]
I was just talking to someone about how cookie dough, cake batter and frosting were my favourite indulgences, forget the actual cake or cupcake. Now these on the other hand look like I would devour the whole thing!!
Those were seriously one of the most amazing cupcakes I had ever had. That frosting… OMG…that frosting!
It was wonderful meeting you, Tara! I look forward to when we can do it again someday 🙂
awww thanks Kristen! I know…i think it could make a meal off of the frosting alone. It was so great meeting you too and I hope to keep in touch – here’s to hoping BSP happens again!! PS – I’m totally in love with your blog and photography!!
There is nothing better than cookie dough frosting!
Great picture! What a fantantic idea 🙂
Holy cow. These looks AMAZING!
Cookie dough ice cream used to be my absolute fave, and will always have a special place in my heart. So you know these are getting made soon =P. Thanks for sharing something so, so fabulous.
~Kurious Kitteh
Oh heavens…theses are delightful. And they look amazing!
yum! i’ve been looking for a fun treat to make my nephews before they head back to school- this might be it!!
[…] Chocolate Chip Cookie Dough Cupcakes […]
I think I love you.
OMG these look amazing!! Can’t wait to try them!!! Thanks for sharing.
What a creative cupcake! I love the chocolate chip idea. Great job!!!
These are sooo good! One quick question though! Do the finished product have to be refridgerated?? I’m making them right now and wanted to know so I dont make anyone sick!! Thanks!!
Stephanie: No, they don’t. You should be fine keeping them at room temperature for a couple of days depending on the temperature. Just try to keep them in a cool area. Enjoy!!
[…] cookie dough cupcakes are from Frosted!, where you can get the recipe, which is adapted from this recipe by Tara from Smells Like […]
I made these for Christmas dinner and they are even better than they look…and they look amazing. Thank you so much for sharing this.
did not like. tasted a little too bland.
i made these today, just finished making the frosting. i was wondering…do they have to be put in the fridge when i am done? i can’t wait to try them! they look and smell amazing 🙂
Amanda: No need to refrigerate unless it’s crazy hot in your house; the butter in the frosting will soften in the heat.
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