Cookie dough cupcakes

Cookie dough cupcakesA friend of mine shared that when he was younger, his mom used to make cupcakes with a cream cheese cookie dough filling inside. So I decided to do some digging and recreate them for him for nostalgia’s sake. Although I wasn’t able to find exactly what he described, I was able to merge a few recipes together to create these magical cupcakes.

The recipe requires a few steps to make the final product–first you make the chocolate cupcakes, then the cream cheese cookie dough filling, and then the cookie dough frosting. The extra time is definitely worth it.

COOKIE DOUGH CUPCAKES
Servings: Makes about 28 cupcakes

Ingredients:

Chocolate cupcakes:
2 cups all-purpose flour
2¼ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon kosher salt
1 cup vegetable oil
1 cup sour cream
1½ cups water
1 teaspoon vanilla
2 eggs

Cream cheese cookie dough filling:
4 ounces cream cheese, softened
5 tablespoons unsalted butter, softened
⅔ cup light brown sugar
1 teaspoon vanilla
2 tablespoons milk, more if needed to reach desired consistency
½ cup all-purpose flour
3 cups powdered sugar, more if needed to reach desired consistency
⅔ cup mini chocolate chips

Cookie dough frosting:
2 sticks unsalted butter, softened
¾ cup light brown sugar
¾ cup granulated sugar
2 cups all-purpose flour
2 cups confectioner’s sugar
1½ teaspoons vanilla
1/3 cup milk

Cookie dough cupcakesDirections:

  1. First, make the cupcakes: Preheat the oven to 350°F and line muffin pans with cupcake liners.
  2. In a large bowl, combine all of the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.  Whisk until well combined.
  3. Add the oil and sour cream and mix together with a whisk. Gradually add the water, and continue to whisk.
  4. Add the vanilla and eggs, and whisk until combined.
  5. Fill the cupcake liners ⅔ full with batter. Bake for 16 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool in pans for 5 minutes. Then remove to wire racks to finish cooling.
  6. Now it’s time to make the cream cheese cookie dough filling: First, cream the softened cream cheese and butter together in a large bowl.
  7. Add brown sugar and vanilla, and evenly beat together. Add the milk, flour, and powdered sugar, and beat to evenly incorporate until smooth. (If you need to add a little milk to thin it out, feel free to do so) Then stir in the mini chocolate chips.
  8. Once cupcakes are completely cool, hollow out the center of your cupcakes. Fill each cupcake with a scoop of the creamCookie dough cupcakes cheese cookie dough filling (see photo).
  9. To make the cookie dough frosting: In the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar together for 1-2 minutes until creamy.
  10. Gradually add in flour and confectioner’s sugar, mixing well and scraping down sides of bowl.
  11. Add the milk as needed to reach desired consistency. Then mix in vanilla. Continue to mix frosting for 3-4 minutes.
  12. Place the frosting in a piping bag fitted with large round tip or in a plastic ziplock bag and snip the edge. Swirl the frosting on top of the cupcakes.
  13. Top with a mini chocolate chip cookie and sprinkle with mini chocolate chips on top if desired.

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