Tuesday, January 24, 2012

Chocolate Chip Cookie Dough Cupcakes

Yes, you read that right. 

Chocolate Chip Cookie Dough Cupcakes. 

I love to bake (obviously) and while I can usually convince myself to make cookies or brownies just for Cam and I, cupcakes are something that I typically wait until I have a legitimate reason to make. This weekend, Cam's team at work was having a little potluck get together and I took that as the perfect opportunity to use up some of the cupcake liners taking up space in my cupboard. Awhile back, I pinned a recipe for cookie dough cupcakes and so I had that in the back of my my mind when deciding what kind I wanted to make. After doing a quick search on foodgawker, I discovered that the majority of chocolate chip cookie dough cupcake recipes there used the same original recipes--this one from Annie's Eats! After reading all different raves about it, I decided I had to give it a try.

The result?


Seriously, they were so so good.
(and they were a HUGE hit with Cam's colleagues!)
 I didn't make any changes to the original recipe, it's honestly perfect the way it is. Find something to celebrate and make these babies ASAP!

Chocolate Chip Cookie Dough Cupcakes
from Annie's Eats

3 sticks unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

4 tablespoons unsalted butter, at room temperature
6 tablespoons packed light brown sugar
1 cup plus 2 tablespoons all-purpose flour
7 oz. sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

3 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
3 1/2 cups confectioners’ sugar,
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoons vanilla extract

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.

*My note about decorating: While I did not go to the lengths of topping my cupcakes with a mini cookie like some of my fellow food bloggers who tried this recipe, I did choose to frost them using a pastry bag and decorating tip. (I used Wilton Star Tip 1M) I picked up an inexpensive set from Wilton that I found at the grocery store over the holidays when I was making these, and it included 4 tips and some pastry bags. In the past, I had always just frosted my cupcakes with a spatula but honestly, using the pastry bag and tip made such a difference in the finished product. Plus, I think it's much quicker and easier to frost them this way as well. I was really happy with how they turned out, and I'll definitely be using a pastry bag to frost all my cupcakes in the future because it makes you feel like such a pro!

 PS: Stay tuned for my first giveaway on Friday!!


  1. um...these look AMAZING. i'm not a baker at all unless it comes in a box and all you add is an egg and some water. next time you make a batch let me know and i'll come over to your house ASAP. :)

  2. The looks so YUMMY. You did such a nice job decorating! Have to try these for my husband who loves cookie dough.

  3. These look dangerously good! My husband and I enjoy cookie dough too much, I know we'd gobble these up

  4. WOW! These look awesome and that frosting job looks professional.

  5. Oh my word! These look amazing! I definitely think this is a recipe I must try out! xo

  6. Oooohhh Yummy! I must try these!!!

  7. I was going to ask how you frosted your cupcakes so beautifully and then you just TOLD us! haha love it! they are almost too pretty to eat!


  8. Those look absolutely divine! I am a sucker for anything with cookie dough. Will have to try these soon!

  9. Oh. My. Goodness. these look amazing!! And I guess when you start with 3 sticks of butter, how could it be bad?! Those are the best kind of recipes!

  10. Wow. Need to make this. I'm also going to pin this recipe on pinterest ;) LOVE IT!

  11. Oh wow...these look AMAZINGLY delicious!! I'm literally drooling at my desk!! :)


Your sweet words make my day! :)


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