Chocolate Chip Cookie Dough Cupcakes

These are by far the most complicated cupcakes that I've made. They actually aren't difficult - just lots of steps! They look awesome in the end & are guaranteed to get some attention.



Everyone LOVED these cupcakes! (Personally, while they were good, the cupcake itself didn't have the best flavor - it was as though a bit of corn bread batter was mixed with the cupcake batter). I was the only one to have noticed the off flavor, so maybe it was just me. However, I'm very glad I tried these as the frosting is fantastic, and I think I've found my new favorite cookie recipe!



EGG FREE COOKIE DOUGH FILLING (Adapted from Cupcake Project)

1 2/3 cup all-purpose flour
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
2-3 tablespoon milk
2/3-1 cup chocolate chips

Mix all ingredients in a big bowl. (No special instructions, it's easy!)



MINI CHOCOLATE CHIP COOKIES (Adapted from Annie's Eats)

1 cup plus 2 tbsp. all-purpose flour
1/4 tsp. baking soda
6 tablespoons unsalted butter, melted and cooled
1/2 cup dark brown sugar, packed
1/4 cup white sugar
1 large egg
2 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips

Preheat oven 325°. Line cookie sheets with parchment, if desired. (I didn't and had no problem with burnt bottoms or the cookies sticking to the sheets).

Mix butter and sugars until thoroughly combined. Beat in egg and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips (by hand).

To make mini cookies for use on the cupcakes, use a VERY small amount of dough for each cookie (1 - 1.5 tsp each!). These bake for about 6-7 minutes. For full sized cookies, it will be 11-14 minutes until the cookies are lightly golden.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.


CHOCOLATE CHIP COOKIE DOUGH CUPCAKES (Adapted from Annie's Eats)

3 sticks unsalted butter, at room temperature
1½ cups dark brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners.

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 and baking soda 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.

COOKIE DOUGH FROSTING (Also adapted from Annie's Eats)

3 sticks unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
3-4 cups confectioners’ sugar
1 cup all-purpose flour
3 tbsp. milk
1 tbsp. vanilla extract

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.



TO ASSEMBLE:

Cut a cone out of the cooled cupcakes & fill with some cookie dough. Frost cookies as desired with the cookie dough frosting. Garnish with the mini cookies & additional chocolate chips.

ENJOY!