Chocolate Chip Cookie Dough Cupcakes
From Hello Baker
Chocolate Chip Cookies
Alton Brown’s “The Chewy”
(Recipe from Alton Brown)
- 2 sticks unsalted butter
- 2-1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1-1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1-1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
**The dough placed in the cupcakes MUST be frozen in order to produce that nice gooey cookie dough center. You DO NOT want the dough to actually bake into a cookie. Also remember to save some of the dough for your mini chocolate chip cookies to be used as decoration at the end!**
- Heat oven to 375 degrees F.
- Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
- Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
For the dough center: Place dough in the freezer until it is firm enough to be rolled up into nice little balls. Take dough out, roll them into whatever size you desire (mine were probably as large as How To Eat A Cupcake’s) and then place back into freezer until completely frozen (I believe I did this step the night before when I made the dough).
For cookies: Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Brown Sugar Cupcakes
(Recipe from Cupcake Bakeshop. Makes about 12 cupcakes)
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Add eggs one at a time, beat for 30 seconds after each.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out milk and vanilla together.
- Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
- Add about one third the milk/vanilla mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture.
- Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
- Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).
Cookie Dough Frosting
(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)
- 1-3/4 cups confectioners sugar
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- Eggless cookie dough (recipe below)
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
- At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!
Eggless Cookie Dough
(Recipe from How To Eat A Cupcake)
- 1/4 cup butter, softened
- 1/4 cup brown sugar, plus 2 tablespoons
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips (optional)
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
- Store in refrigerator until ready to use.
This is just a little summary of what you should have done:
- Make cookie dough balls and place them in the freezer until ready to be used.
- Insert a ball of cookie dough into each cupcake liner before baking.
- Mix vanilla buttercream frosting with eggless cookie dough to create cookie dough frosting.
- Allow cupcakes to cool, then pipe on cookie dough frosting.
- Decorate by sprinkling on mini chocolate chips and topping with a mini chocolate chip cookie.