Chocolate Chip Cookie Dough Cupcakes

February 13

I literally gained 5 pounds just from reading the recipe. I don't even want to know how much I gained from eating 2 of them. errr.... 6 of them...



I found the recipe at Bake at 350, who makes and decorates the neatest sugar cookies. Check out her blog! I want to make these at some point: Harry Potter cookies. How cute are those?!

Back to the fattening nutritious delicious cupcakes. This recipe is all over the internet, but I used Bake at 350's recipe for the frosting and cupcake and Kevin and Amanda's recipe for the cookie dough filling. Technically, I did everything the same as K&A...


Here's the printable version. This one has different cookie dough filling than what I did..

For the cupcakes:
3 sticks softened butter
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

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
4 cups powdered sugar
1/2 cup flour
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough:
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined.

 

Stir in the chocolate chips.

Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

 

Note: I added a bit more brown sugar than white sugar. It's yummier.




To make the cupcakes:
Preheat the oven to 350° F.  Line cupcake pans with paper liners (24 total).

 

With a mixer, 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.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting:
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Oops, I ate it before I took a picture.

Guess that means I have to frost another one. Darn.

Makes 24 cupcakes.

And a huge mess.

While making these cupcakes took a very long time, it was worth it. They are delicious. I was worried they were a little dry, but everyone said they loved them! The icing is ADDICTING. I found myself running out of icing before finishing the cupcake because I was eating just bites of icing. It's that good. You could almost do with making half a batch of icing. But then you wouldn't have any extra in order to eat  put on cinnamon rolls  use as a topping on everything in the fridge  double frost your cupcakes.