Chocolate Cookie Dough Cupcakes…When Cupcakes and Cookies Procreate {Recipe}

Have that visual stuck in your head?  After scrubbing your poor little eyes out with dish soap, let’s move on to their delicious offspring.  Chocolate Cookie Dough Stuffed Cupcakes.  Uh huh…I’m for reals.

The original “breeder” of this recipe is Lifestyle Guru, Kris Schoels.  She’s got many, many earth-shattering recipes to share on her site – Young Married Chic. And we love her, and her “breeding experiments”.

Chocolate Chip Cookie Dough Stuffed Cupcakes

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

1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper 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. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

2. 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. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.

3. 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.

For the filling:
· 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

1. 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. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

2. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture.

For the frosting:
· 3 sticks unsalted butter, at room temperature
· ¾ cup light brown sugar, packed
· 3½ cups confectioners’ sugar
· 1 cup all-purpose flour
· ¾ tsp. salt
· 3 tbsp. milk
· 2½ tsp. vanilla extract

For decoration:
· Tiny chocolate chip cookies (if you feel ambitious or buy some of these for garnish)
· Mini chocolate chips

1. 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.

2. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

3. Makes 24 delicious, mouth-watering cupcakes.

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Like what you see?  Show them some sugar…

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2 Comments

  • March 20, 2012

    Kris

    Thanks so much for the love!

  • March 20, 2012

    rajean

    Oh my, I think I may have fainted and hit my head on a chocolate chip on the way down.