Mar 31, 2011

Chocolate chip cookie dough Cupcakes

cookie dough cupcakes 4

Are you ready for one of the most indulgent desserts I’ve ever made?   If so, you are really lucky to have found these cupcakes.  Not only to they have a cookie dough flavored cake – they are filled with cookie dough and topped with cookie dough frosting.  And if you have the motivation – you can even top these with their own mini chocolate chip cookie.  I ran of of time for that addition – but really these didn’t need it – they are really decadent enough.  But feel free to go over the top.

cookie dough cupcakes 3

I loved how easy it was to pipe the frosting – must be the addition of flour.  It is strange to have flour in a frosting – but that and the brown sugar are what really bring out the cookie dough taste (and maybe the massive amounts of butter too – but how is really thinking about that).

cookie dough cupcakes 2

I made these for my husband to share with some clients – but not without trying one for myself.  Which is really the reason I made cupcakes so often – so I can try them before I give them away and no one will ever know.  And after I finished eating it I gave strict instructions to not bring any of these back home – they are too good not to eat and my figure cannot handle eating two of these.  Now go make these – but try to have the willpower to only eat one! ha!

cookie dough cupcakes 1


For the cupcakes:

  • 3 sticks unsalted butter, at room temperature
  • 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
  • 1 cup chocolate chips

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
  • 1 tsp. vanilla extract
  • 1/4 cup mini semisweet chocolate chips

For the frosting:

  • 3 sticks unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3 1/2 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • 3/4 tsp. salt
  • 3 Tbsp. milk
  • 3 tsp. vanilla extract

For decoration:

  • Tiny chocolate chip cookies (optional)
  • Mini chocolate chips


To make the cupcakes: 

1. Preheat the oven to 350° F.

2. Line two cupcake pans with paper liners (24 total). 

3. 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. 

4. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

5. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Whisk together to blend. 

6. 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.

7. 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.

To make the cookie dough filling:

1. 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.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

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

To make the frosting:

1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. 

2. 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.

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

Source: Annie’s Eats

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  1. AMazing!
    I ate these and wow.

    I love Christine.

  2. i've been dying to make these but i need something to make them for so i can give most away :)