Absolutely decadent recipe for Chocolate Chip Cookie Dough Cupcakes

For the cupcakes:
1 1/2 cups unsalted butter (345g)
1 1/2 cups light brown sugar, packed
4 large eggs, at room temperature
2 2/3 cups all-purpose flour
1 tsp. baking powder 1 tsp. baking soda
1/2 tsp. salt 1 cup milk
2 tsp. vanilla extract
1 1/4 cup miniature chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, softened
6 tbsp. light brown sugar, packed
1 cup plus 3 tbsp. all-purpose flour
200g sweetened condensed milk (about ¾ cup)
1 tsp. vanilla extract
1/3 cup mini semisweet chocolate chips

For the frosting:
1 1/2 cups unsalted butter, softened (345g)
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1 cup all-purpose flour
1 tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

For garnish:
Mini chocolate chips

How to
For the cupcakes:
To make the cupcakes, preheat the oven to 350F/180C. Line muffin cup pans with paper liners; set aside. (Prepare 36 total-you will have to bake in batches).

In a large bowl slowly combine the butter and brown sugar with a mixer on low speed. Increase speed medium-high speed and cream together until light and fluffy. (About 3 minutes.)
Add the eggs one at a time, beating well after each and scraping down the sides of the bowl as needed. Stir in vanilla until incorporated.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually alternate adding the flour mixture and the milk to the creamed mixture on low speed, stirring well between additions. Be sure to begin and ending with the dry ingredients.

Stir in the miniature chocolate chips.

Using a large scoop, fill cupcake lined cups 2/3 full. Using one (large) level scoop of batter per cup should yield 36 cupcakes.

Bake in a 350F/180C preheated oven for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven, and set cupcakes cool in the pans for 3-5 minutes, before carefully transferring to a wire rack to cool completely. If you are not a freak like me with three 12-cup muffin pans, then bake in batches, by repeating the process with remaining batter until all of the batter has been used. While the cupcakes are baking, make the filling.

For the filling:
In a small bowl, cream the butter and sugar on medium-high speed until light and fluffy. (About 2 minutes.)

Add the flour, sweetened condensed milk and vanilla, mixing until fully incorporated and smooth. Stir in the miniature chocolate chips.

Cover bowl with plastic wrap and refrigerate until the filling has firmed up a bit. (About an hour.)Once the cupcakes have completely cooled, use a paring knife to cut a cone-shaped portion out of the center of each.

Use a small cookie scoop to portion dough into balls, and fill each hole with a chunk of the chilled filling. (About 1 rounded teaspoon each.)

For the frosting:
Cream together the butter and brown sugar in a large bowl until light and fluffy.

Add the powdered sugar, 1 cup at a time, stirring well between each addition.

Add the flour and salt, mixing until combined.

Pour in the milk and vanilla extract, and continue stirring until frosting is smooth and creamy.

To finish cupcakes:
Frost the filled cupcakes as desired. I like to put the frosting into a plastic decorator bag fitted with a 2D tip to make a swirling star-like design. An offset spreader or knife works well also.

Sprinkle frosted cupcakes with more miniature chocolate chips, for garnish.

Comfortably Domestic (Comfortably Domestic) / CC BY 2.5

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