Monday, September 20, 2010

Chocolate Chip Cookie Dough CUPCAKE!

I seriously can't get enough of cupcakes lately. They are so addicting to bake, and obviously more addicting to eat! So what's a girl to do? Bake like crazy, then pawn them off on my co-workers. ;) Yup... that's right. Since I obviously can't eat everything that I bake, I recently started bringing my cupcakes into work and they've been a hit ever since.

I had to make this batch over the top so I found the best thing I possibl
y could and came up with this: Chocolate Chip Cookie Dough Cupcakes! Yummmmy! Imagine a sweet and fluffy cupcake filled with gooey cookie dough, topped with brown sugar and chocolate chip icing. These are beyond delicious!

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 (semisweet or bittersweet)

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
1/2 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 (I used whole milk)
2 1/2 tsp vanilla extract

For decoration:
Mini chocolate chips

1) To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). 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.
2) Combine 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.
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. Cool for about 5 minutes, then transfer to a wire rack to cool completely.
4) To make the cookie dough filling, combine butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in 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.
5) To fill the cupcakes, core the center with by cutting a cone-shaped portion out of the center of each cupcake or use coring tool if available. Fill each hole with a chunk of the chilled cookie dough mixture.
6) 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.
7) Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Recipe courtesy of: Annie's Eats
Photos courtesy of: Kristina Romeo

No comments:

Post a Comment