If it's nice bake it twice! That's my rule, actually it's not - I just wanted to make up a rhyme!
but seriously these cookie dough cupcakes are so amazing that even though they have 4 different steps to make them I still made them twice!
We were going for a farewell meal with some friends of ours, we leave the Island a week today! and when I made these cupcakes originally a few weeks back we had shared them with our friends - they had raved about them so I knew there was no other option for dessert but these!
They were just as good 2nd time round, I still don't know how the flour in the frosting works but it just does! It is a whole lot of cookie goodness in a cupcake! and if you haven't made these yet you need to do so right now!
It's up to you what order you make them in, I made the cupcakes and the cookie dough the night before and then made the frosting and the cookies for the decoration the next day. If you can make all four parts in one day go for it, but since I work I didn't have the time.
Here's the recipe, which comes from the blog Annie's Eats
Cookie Dough Cupcakes
Makes 24 Cupcakes
Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
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)
3 sticks unsalted butter, at room temperature
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)
For the 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
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
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
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
For decoration:
Tiny chocolate chip cookies (I made mine using the leftover cookie dough)
Chocolate chips
Tiny chocolate chip cookies (I made mine using the leftover cookie dough)
Chocolate chips
Directions:
For 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.
For 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 (filling about 3/4 full). 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.
For 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. I refrigerated mine over night and just took it out of the fridge for 30 minutes before I filled my cupcakes.
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.
For 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 icing sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
For the cookies: Make 2p coin size balls of dough, (or quarters size if you're American) and flatten them with the palm of your hand. Place them on a baking sheet and bake in a 350° F oven for about 8-12 minutes, keep checking them as they bake fast 'cause they're so tiny!
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips (or regular ones if you don't have mini's - you can even chop regular ones into quarters) and top with the mini chocolate chip cookies for decoration.
