Chocolate Chip Cookie Dough Cupcakes - Week 14

This delicious cupcake post dedicated to my dear friend Jamie!! Thanks so much for the idea.  My only regret about making this recipe is  not being able to deliver them to you!!!

If you are a cookie dough fan, then you don't want to skip this cupcake recipe!  If you are not a cookie dough fan, then shame on you!!!!  My only complaint  is  it might  be a little TOO much cookie dough.  (GASP!!! Until today I didn't think such a thing was possible!) Ladies, turn your brain on auto pilot when you see how much butter is in the recipe.  There's a lot of calories packed into a tiny wrapper, so plan on working in an additional jog the day you indulge.

Chocolate Chip Cookie Dough Cupcakes

Adapted From:  Annie's Eats


For the cupcakes:
3 sticks unsalted butter (1 1/2 cups), at room temperature
1½ cups light brown sugar
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 350° degrees. Line cupcake pan with 24 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, 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.

I did not use the filling from the original recipe.  I filled the cupcakes with safe to eat cookie dough.

Filling: Raw Cookie Dough (SAFE TO EAT!!!)
Adapted From: Cupcake Project

2 c all-purpose flour
1/2 tsp salt
3/4 c unsalted butter, melted
1c packed brown sugar
1/2 c white sugar
1 T vanilla extract
4 T milk 
mini chocolate chips - use as many or as few as you would like

Mix all ingredients in a big bowl. That's it! To fill cupcakes, remove a small amount  of the cake from the top.  I prefer the cone method.  Then fill with the appropriate size ball of cookie dough.

Note:  This nearly double the amount of cookie dough that I needed.  I suggest cutting the recipe in half.  Another idea might be to make the whole recipe and save the left over in the fridge to shamelessly indulge in on a rough day.  

Cookie Dough Frosting
Source: Annie's Eats


3 sticks unsalted butter (1 1/2 cups), at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar (powdered sugar)
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoons milk
2½ teaspoons vanilla extract


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 confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.  This recipe make enough to generously frost 24 cupcakes.