Chocolate Chip Cookie Dough Cupcakes– everything you’ve ever wanted, imagined or dreamed of in one magical cupcake. These were fun to make and even more fun to photograph and EAT!
These chocolate cupcakes are super moist and the perfect compliment to the gooey cookie dough center! mmmmm wishing I had enough time to make these again today 🙂
**Props used in these photos come from my Etsy Shop!
Stop by and have a looksy and if you’d like to purchase some custom made dessert stands/ tags/ decorations, just e-mail me!
Chocolate Chip Cookie Dough Cupcakes:
(makes 12 full-size cupcakes)
COOKIE DOUGH CENTER:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 Tablespoons (1/2 stick) salted butter, melted
1/4 cup packed brown sugar
2 Tablespoons granulated white sugar
1 Tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
VANILLA BUTTER CREAM FROSTING:
1/2 cup (1 sticks) salted butter, softened
3 cups sifted powdered sugar
1 teaspoon pure vanilla extract
2-4 Tablespoons whipping cream
1/2 cup mini chocolate chips
12 mini Chips Ahoy cookies
1. Cookie Dough Center: In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible. If you’d like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.
3. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
4. Frosting: White cupcakes are cooling, in a medium bowl, beat butter on medium-high for 2 minutes with an electric mixer. Next add the vanilla and powdered sugar, mixing until sugar is incorporated but mixture is clumpy. Add whipping cream one Tablespoon at a time until you’ve reached the desired consistency.
5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a mini Chips Ahoy.