Chocolate Chip Cookie Dough Cupcakes

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.


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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Yields: 24 cupcakes