Posted by: Bill & Gayle McCord | February 25, 2011

Weekend Recipe: Cookie Dough Cupcakes!

If you did a double-take, don’t worry- you read that correctly: Chocolate Chip Cookie Dough CUPCAKES!  This week, I am sharing Miss Mommy’s {Emily} recent baking success {she’ll be the first to tell you there aren’t that many!} with these cookie dough cupcakes!  They are cookie dough-esque cupcakes, with an egg-less cookie dough filling {ie no raw egg!…not that I mind}, and a brown sugar frosting.  DE-LI-CIOUS!

Filled & frosted cupcakes


For the cupcakes:

  • 3 sticks unsalted butter, at room temperature {tip: if you forget to take it out, pop it in a warm oven or the microwave very briefly}
  • 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, tho Em used a combo of milk and semi-sweet)

To make the cupcakes

  1. preheat the oven to 350° F.
  2. Line two cupcake pans with paper liners (24 total).
  3. Using the paddle attachment on your mixer, combine the butter and brown sugar.  Cream together on medium-high speed until light and fluffy, approx 3 minutes.  Add  eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  4. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  5. Alternating  add the dry ingredients to the mixer bowl with the milk on low speed,  beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  6. Blend in the vanilla.
  7. Fold in the chocolate chips with a spatula.
  8. Divide the batter evenly between 24 cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough 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

To Make the Filling

  1. Cream  butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
  3. Stir in the chocolate chips.
  4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

After cupcakes have cooled,  fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

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

Directions to make icing

  1. Beat  butter and brown sugar with the paddle attachment on high speed  until creamy and fluffy.
  2. Mix in the confectioners’ sugar until smooth.
  3. Beat in the flour and salt.
  4. Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag and 1M tip {I didn’t have one, so I just spread it on}.  Decorate with mini chocolate chips and a mini cookie, if desired {Em used normal-sized chips in pics}.

{Props go here  for the original recipe!}

Don’t forget that Kinda Crunchy Kate also does a Weekend Recipe- be sure to check it out!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: