Chocolate Chip Cookie Dough Cupcakes, TAKE 2…*
…second time around with these bad boys!
When I was asked to make a batch of these devilish duos for a friend’s birthday, I was ecstatic! Without a doubt, these cupcakes make my top ten list of favorite desserts. Although, this time, I wanted to make the cupcakes a little differently in such a way that as you bite into the delicate cake, you are utterly surprised by the creamy cookie dough oozing out of the center. The only way to keep the consistency of the dough the same, without risking salmonella, is to follow Love & Olive Oil’s recipe for eggless Cookie Dough. It’s a few more ingredients and an extra few steps, but it may be the best cookie dough I have EVER eaten--and trust me, that’s saying a lot! I learned that the trick to keeping the dough light and creamy is to freeze it in pre-shaped balls overnight and when you’re ready to bake, plop them directly in the cupcake batter and throw ‘em in the oven! They won’t have time to defrost by the time the cupcakes are done baking—leaving you with the perfect cookie dough cupcakes! Oh, and one last thing, if you’re going to make this recipe, DO NOT skip out on the frosting—it too is amazing and tastes just like the cookie dough, only in a fluffy, cream-like way. Phenominal! Okay, that’s enough talk…let’s get baking! :)
…second time around with these bad boys!
When I was asked to make a batch of these devilish duos for a friend’s birthday, I was ecstatic! Without a doubt, these cupcakes make my top ten list of favorite desserts. Although, this time, I wanted to make the cupcakes a little differently in such a way that as you bite into the delicate cake, you are utterly surprised by the creamy cookie dough oozing out of the center. The only way to keep the consistency of the dough the same, without risking salmonella, is to follow Love & Olive Oil’s recipe for eggless Cookie Dough. It’s a few more ingredients and an extra few steps, but it may be the best cookie dough I have EVER eaten--and trust me, that’s saying a lot! I learned that the trick to keeping the dough light and creamy is to freeze it in pre-shaped balls overnight and when you’re ready to bake, plop them directly in the cupcake batter and throw ‘em in the oven! They won’t have time to defrost by the time the cupcakes are done baking—leaving you with the perfect cookie dough cupcakes! Oh, and one last thing, if you’re going to make this recipe, DO NOT skip out on the frosting—it too is amazing and tastes just like the cookie dough, only in a fluffy, cream-like way. Phenominal! Okay, that’s enough talk…let’s get baking! :)
The Ingredients…*
The Cookie Dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
The Cupcakes:
1 box Duncan Hines Yellow Cake Mix
3 eggs
1/3 cup vegetable oil
1 1/3 cup water
1 small box vanilla instant pudding mix
The Frosting
(adapted from Annie’s Eats)
3 sticks unsalted butter, at room temperature
3/4 cup brown sugar, packed
3 cups confectioners’ sugar
1 cup all-purpose flour
3 tbsp. milk
1 tbsp. vanilla extract
The Cookie Dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips
The Cupcakes:
1 box Duncan Hines Yellow Cake Mix
3 eggs
1/3 cup vegetable oil
1 1/3 cup water
1 small box vanilla instant pudding mix
The Frosting
(adapted from Annie’s Eats)
3 sticks unsalted butter, at room temperature
3/4 cup brown sugar, packed
3 cups confectioners’ sugar
1 cup all-purpose flour
3 tbsp. milk
1 tbsp. vanilla extract
The Directions…*
First make the dough (& freeze overnight)…
(1) Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy
(2) Add milk and vanilla
(3) Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated
(4) Stir in chocolate chips
(5) Roll dough into 50 mini balls and place on cookie sheet. Place in freezer until firm.
(6) Remove from freezer and dump into freezer bag or Tupperware container.
(7) Place back in freezer for an additional 2-4 hours, or overnight if possible.
Next, make the cupcakes…
(1) Heat oven to 350°
(2) Line muffin pans with paper liners
(3) Beat cake mix, water, oil and eggs with electric mixer for 30 seconds on slow
(4) Add vanilla pudding mix and beat for an additional 2 minutes at medium speed
(5) Pour batter evenly among liners, making sure not to fill more than 3/4 of each cup
(6) Pull cookie dough out of freezer and drop 1 ball into each cup; DO NOT push dough down into batter (You should have at least 24 balls of dough remaining for toppers..)
(7) Bake cupcakes for 16-20 minutes—taking them out when the cupcakes are slightly browned on the edges. The dough in the center will remain uncooked—this is good!
While the oven is hot, bake the mini cookies (for toppers)…
(1) Place remaining cookie dough balls on ungreased cookie sheet(s), about 2 inches apart
(2) Bake for 6-8 minutes at 350⋄, or until cookies are lightly browned
(3) Cool completely
Finally, frost the cupcakes…and enjoy!
(1) Beat together the butter and brown sugar until creamy
(2) Mix in the confectioners’ sugar until smooth
(3) Beat in the flour and salt
(4) Mix in the milk and vanilla extract until smooth and well blended
(5) Frost cupcakes using frosting gun, Ziploc bag, or smooth knife
(6) Garnish with mini chocolate chip cookie and voilà! Eat your heart out! J
First make the dough (& freeze overnight)…
(1) Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy
(2) Add milk and vanilla
(3) Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated
(4) Stir in chocolate chips
(5) Roll dough into 50 mini balls and place on cookie sheet. Place in freezer until firm.
(6) Remove from freezer and dump into freezer bag or Tupperware container.
(7) Place back in freezer for an additional 2-4 hours, or overnight if possible.
Next, make the cupcakes…
(1) Heat oven to 350°
(2) Line muffin pans with paper liners
(3) Beat cake mix, water, oil and eggs with electric mixer for 30 seconds on slow
(4) Add vanilla pudding mix and beat for an additional 2 minutes at medium speed
(5) Pour batter evenly among liners, making sure not to fill more than 3/4 of each cup
(6) Pull cookie dough out of freezer and drop 1 ball into each cup; DO NOT push dough down into batter (You should have at least 24 balls of dough remaining for toppers..)
(7) Bake cupcakes for 16-20 minutes—taking them out when the cupcakes are slightly browned on the edges. The dough in the center will remain uncooked—this is good!
While the oven is hot, bake the mini cookies (for toppers)…
(1) Place remaining cookie dough balls on ungreased cookie sheet(s), about 2 inches apart
(2) Bake for 6-8 minutes at 350⋄, or until cookies are lightly browned
(3) Cool completely
Finally, frost the cupcakes…and enjoy!
(1) Beat together the butter and brown sugar until creamy
(2) Mix in the confectioners’ sugar until smooth
(3) Beat in the flour and salt
(4) Mix in the milk and vanilla extract until smooth and well blended
(5) Frost cupcakes using frosting gun, Ziploc bag, or smooth knife
(6) Garnish with mini chocolate chip cookie and voilà! Eat your heart out! J