Monday, February 20, 2012

Chocolate Chip Cookie Dough Cupcakes

During last months cupcake-a-palooza I was looking for recipes that were rich and ooey and gooey. I was successful in this endeavor. One of the crowd favorites was was this ...
Chocolate Chip Cookie Dough Cupcake

I got the recipe for Annie's Eats. It was a bit time consuming, but well worth it. Here's what I did ...

     For the cupcakes:
     3 sticks unsalted butter, at room temperature
     1 1/2 cups light brown sugar, packed
     4 large eggs
     2 2/3 cups all-purpose flour
     1 tsp baking powder
     1 tsp baking soda
     1/4 tsp salt
     1 cup milk
     2 tsp vanilla extract
     1 cup chocolate chips

     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
     1/2 tsp vanilla extract
     1/4 cup mini semisweet chocolate chips

     For the frosting:
     3 sticks unsalted butter, at room temperature
     3/4 cup light brown sugar, packed
     3 1/2 cups powdered sugar
     1 cup all-purpose flour
     1/4 tsp salt
     3 tbsp milk
     2 1/2 tsp vanilla extract

     For the garnish:
     Tiny chocolate chip cookies
     Mini chocolate chips

To make the cupcakes, preheat the oven to 350 degrees. Line the cupcake pans with paper liners (4 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. 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.

To make 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.

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. I found that the filling was so thick that I just used my clean fingers to poke as much in the cupcake as I could.

To make 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 powdered sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired. I used a 1M tip to put a nice swirl on top. I then sprinkled with some mini chocolate chips a stuck a mini chocolate chip cookie on top.

These cupcakes are very dense, rich, and delicious. After I got all the parts made, assembly didn't take very long at all.

I found that both kids and adults really liked this cupcake.

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