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Yield: 24 Cupcakes: Chocolate Chip Cookie Dough Cupcakes

This recipe provides instructions for making chocolate chip cookie dough cupcakes with three components: the cupcakes themselves, a chocolate chip cookie dough filling, and a brown sugar frosting. The cupcakes are made with butter, brown sugar, eggs, flour, baking powder, baking soda, salt, milk and vanilla. The cookie dough filling consists of butter, brown sugar, flour, condensed milk, vanilla and mini chocolate chips. Finally, the frosting is a brown sugar buttercream made by creaming butter and brown sugar then mixing in confectioners' sugar, flour, salt, milk and vanilla. The finished cupcakes are filled with the cookie dough and frosted, then decorated with mini chocolate chips and cookies.

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Yrra Limchoc
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
85 views

Yield: 24 Cupcakes: Chocolate Chip Cookie Dough Cupcakes

This recipe provides instructions for making chocolate chip cookie dough cupcakes with three components: the cupcakes themselves, a chocolate chip cookie dough filling, and a brown sugar frosting. The cupcakes are made with butter, brown sugar, eggs, flour, baking powder, baking soda, salt, milk and vanilla. The cookie dough filling consists of butter, brown sugar, flour, condensed milk, vanilla and mini chocolate chips. Finally, the frosting is a brown sugar buttercream made by creaming butter and brown sugar then mixing in confectioners' sugar, flour, salt, milk and vanilla. The finished cupcakes are filled with the cookie dough and frosted, then decorated with mini chocolate chips and cookies.

Uploaded by

Yrra Limchoc
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes
INGREDIENTS

For the cupcakes:


3 sticks unsalted butter, at room temperature
1 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
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
tsp. vanilla extract
cup mini semisweet chocolate chips
For the frosting:
2 sticks unsalted butter, at room temperature
cup light brown sugar, packed
2 1/3 cups confectioners sugar
2/3 cup all-purpose flour
tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
For garnish:
Tiny chocolate chip cookies
Mini chocolate chips

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.

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, mixing each addition just until incorporated. Blend in the
vanilla. Fold in the chocolate chips with a spatula.

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, 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.

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.

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.

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

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