Chocolate Cookie Dough Cupcakes

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Happy Easter, everyone!  I hope you had a wonderful celebration with families, celebrating the beautiful weather.  This year, Charlie and I wanted to just have a nice Easter celebration with the two of us.  I wanted to make it special, so I made a somewhat traditional Japanese dinner, 4 dishes and two types of desserts, including the one pictured!  We had a few friends come over and join (which is why I made SO much food), and we had a great time celebrating the holiday.  I’ll be posting some of the recipes here periodically, so you can recreate some of these at home!

For today, I will be starting with these amazing cupcakes.  There are few cupcakes that I need a moment afterwards to enjoy the delicious flavors and taste—-these cupcakes are one of them.  The cupcakes and frosting taste like a chocolate chip cookie, but what makes it even better?  THERE IS ACTUAL COOKIE DOUGH INSIDE.  Don’t worry, the cookie dough is egg-less and very safe to eat.

To make these, you make the cookie dough, form into balls, and freeze them.  The recipe dictates that you should put the dough on top of the batter in the cupcake tins, but when I made them, the cookie dough of course came out on top of the cupcake, making it look like a one-eyed monster.  Luckily the frosting covered it up, so I could post it here….but I would suggest putting the cookie dough in the center of the cupcake FIRST, then pour the batter on top.  Theoretically that should work, and I will definitely try that next time so my cupcakes look just as pretty before frosting them.

If you’re looking for a low calorie option, DO NOT EAT THESE.  Eat half of one.  Eat 1/4 of one.  But these have so many calories; almost enough to equal half of my calorie intake for the day!!  But if it’s a holiday or you’re feeling like “screw the calories!  I want brown sugary chocolatey goodness!,” then this is your winner here.

YIELD: 32 cupcakes

TIME: 2 hours (plus several more hours to let cookie dough freeze)

CALORIES: 432 per cupcake

INGREDIENTS
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
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
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tablespoons milk
1 tsp. vanilla extract

DIRECTIONS
To make the cookie dough, cream butter and sugar. Beat in milk and vanilla until smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Shape the dough into balls, and freeze on a parchment lined baking sheet for 3-4 hours or overnight.

To make the cupcakes, preheat the oven to 350° F.  Line cupcake tins, and cream butter and brown sugar.  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.

Fill the prepared cupcake liners with a cookie dough ball in the center of the cupcake, and pour the batter on top evenly in each cupcake tin.  Bake at 350 F 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.

Pipe onto cooled cupcakes, dust with chocolate sprinkles, and consume immediately!

Hope y’all enjoy!

xoxo, Sara

original recipe here

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