Chocolate Chip Cookie Dough Cupcakes…*
…Two sweets that are meant to be together
(Adapted from Annie’s Eats and from The Doctor’s Dishes, Desserts & Décor)
After taking a week off from baking, I was desperate to create something magnificent without taking a trip to the grocery store. I had limited supplies to work with, but I was up for the challenge. To get a little inspiration and direction, I visited a few of my favorite blogs and came across the perfect recipe--Chocolate Chip Cookie Dough Cupcakes.These cupcakes are the perfect marriage between two sweets that are meant to be together. Just like in all good relationships, the cupcake is delicate, sweet and the perfect complement to the strong, blissful and heart-warming chocolate chip cookie. Each cupcake is suitably topped with a creamy cookie dough frosting and garnished with a mini chocolate chip cookie. Seconds, anyone?
If you're feeling ambitious, you may follow the recipe for homemade chocolate chip cookies as posted on Annie’s Eats
; Otherwise, opt for a semi-homemade version by using refrigerated cookie dough or a premade dry mix like so...
1 bag Betty Crocker Chocolate Chip Cookie Dough Mix
1 stick butter, softened
1 egg
(1) Blend all ingredients in medium bowl until moistened
(2) Place bowl in freezer until ready to use
Many of the other recipes found online call for vanilla cupcakes, but I opted to use a yellow cake mix and trust me, they turned out to be scrumptious lil treats!
1 box Betty Crocker Yellow Cake Mix (or any flavor desired)
3 eggs
1 stick butter, softened
2/3 cup water
1 small package of instant Vanilla pudding mix (or any flavor that compliments your cake mix)
(1) Preheat oven to 350°
(2) Blend dry mix, water, softened butter and egg in bowl at low speed until moistened
(3) Add in pudding mix and beat an additional 3-4 minutes at medium speed
(4) Scoop batter into 24 lined cupcake holders until about 2/3 full
(5) Remove cookie dough from freezer and scoop quarter-sized balls into each cupcake tin; do not push dough down into batter
(6) Shape remaining dough into dime-sized balls and place on cookie sheet; set aside
(7) Bake cupcakes for 15-17 minutes, or until toothpick comes out clean (NOTE: cookie batter will remain a little undercooked and gooey!)
(8) While cupcakes cool, place cookie sheet in oven for 4-6 minutes, or until edges are slightly browned; set aside to cool
(Also 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
1/2 tsp salt
(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, ziplock bag, or smooth knife
(6) Garnish with mini chocolate chip cookie and voilà! Eat your heart out! :)