chocolate chip cookie dough cupcakes 3.0

one thing i love about cupcakes is that there are so many different ways you can make the same kind of cupcake.  for example, a key lime cupcake can be make how i make it – a white cupcake with a coconut graham cracker crust, filled with lime curd topped with a lime zest american buttercream.  but i’ve seen it without a crust, with a lime flavored cupcake, or with a bright green colored lime frosting.  so many possibilities.  the same can be said about chocolate chip cookie dough cupcakes.  a quick google images search will display all of the many ways to deliver the same type of cupcake.

i’ve already made 2 version of chocolate chip cookie dough cupcakes before.  the first was a yellow cupcake with cookie dough semi-baked inside topped with chocolate buttercream.  the second was a cookie cupcake filled with eggless cookie dough, topped with cookie dough frosting and a mini chocolate chip cookie.  the one that i made this time, is a chocolate cupcake filled with eggless cookie dough, topped with cookie dough frosting and half a chocolate chip cookie.

out of the three versions i’ve tried so far, i think i like this one the best.  the first one wasn’t my favorite and the second one was good but there was a lot of chocolate chip cookie flavor – maybe a little too much.  the chocolate cake part of this cupcake was a good move.  but you know what – i think less might be more with this cupcake.  since you already have the cookie dough frosting, the cookie dough filling is almost unnecessary.  when eating this cupcake, i found myself digging out the filling and then just putting the frosting back on because with the frosting and the filling it was a bit too sweet.

lesson learned – less is more.

(don’t you love these at&t commercials.  my favorite is the puppy brother one.)

i guess unless more is more.  but with chocolate chip cookie dough cupcakes, i am a strong believer that less is more.  the cupcake will be much more balanced if you just make a chocolate cupcake topped with cookie dough cupcakes, decorated with a few mini chocolate chips and a mini/half chocolate chip cookie.  perfection!

the instructions below include the filling just in case you want to make these extra decadent.

first, i baked up these mini chocolate chip cookies.  i did this the night before i made the cupcakes to break up all of the steps a little bit.

next make some chocolate cupcakes.  i think these cupcakes work best if you’re using a filling.  they are just a bit studier and easier to work with when filling them.  but if you’re not filling them, these cupcakes are the best.

while the cupcakes are baking, make the (optional) filling.  the filling then needs to chill for at least an hour.

using the core method (use a paring knife to cut out a cone shaped well in the center of the cupcake), fill each cupcake with about 2 teaspoons of filling.  i used the mini cookie scoop above which made it a quick and easy process.

now whip up the cookie dough frosting and pipe some on each cupcake.

decorate the cupcakes with half a mini chocolate chip cookie…

and a sprinkle of mini chocolate chips.

all done!

Chocolate Chip Cookie Dough Cupcakes

adapted from Annie’s Eats & Annie’s Eats

Ingredients

Chocolate Cupcakes

  • ½ cup plus 1 tablespoon Dutch-process cocoa powder
  • ½ cup plus 1 tablespoon hot water
  • 2¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • 2 sticks plus 1 tablespoon unsalted butter, at room temperature
  • 1 2/3 cups sugar
  • 3 large eggs, at room temperature
  • 1 tbsp. vanilla extract
  • ¾ cup sour cream

Filling (optional)

  • 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

Frosting

  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  •  2 tbsp. milk
  • 2½ tsp. vanilla extract

Decoration

Directions

  1. To make the chocolate cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.
  2. In a small bowl, combine the cocoa powder and hot water and whisk until smooth.
  3. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.
  4. Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
  5. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.
  6. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
  7. Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.
  8. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
  9. OPTIONAL: 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.
  10. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.
  11. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
  12. To make the cookie dough 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 confectioners’ sugar until smooth.
  13. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
  14. To assemble the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with about 2 teaspoons of the chilled cookie dough mixture.
  15. Frost the filled cupcakes as desired, decorate with half a mini chocolate chip cookie and a sprinkling of mini chocolate chips.

Printer Friendly Recipe: Chocolate Chip Cookie Dough Cupcakes

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