Are you a cake, chocolate chip cookie dough, or “eating frosting from a bowl with a spoon” person? How about all three? I have no shame in admitting that I don’t turn my nose down at any of these things.
When I first scoured the internet for ideas on how to make my next cupcake, I came across several options and recipes for a Chocolate Chip Cookie Dough Cupcake recipe. Per usual, I spent some time going through the interwebs to bring a few recipes together. One of my passions is combining different ideas from different recipes in order to come up with something that is my own. It takes a lot of trial of error but it feels like more of a success somehow.
As someone who has spent the last several months attempting to lose some baby weight, I won’t lie that I found this recipe to be somewhat intimidating calorie wise but the truth of the matter is life is short and there is no reason to enjoy yourself with yummy treats every now and then. And I have to say that, when I took a bite of this cupcake, I had NO regrets. Try it and see what I mean 🙂
Chocolate Chip Cookie Dough Filling:
Depending on how gooey you want your filling center, you can choose to either freeze or refrigerate the balls of cookie dough. I chose to freeze since I happen to love a very squishy center!
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened at room temperature
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg OR 4 Tablespoons milk, room temperature
1 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
If you are like me, then you have at some point in time (or, in my case, VERY often) forgotten or chosen to ignore the softening of butter at room temperature and instead have opted to nuke it in the microwave. While this may not have resulted in a catastrophe, I have found it not to be the best choice. Softening butter in a microwave can unevenly heat the butter leading parts to melt (a no no) and other parts to still be cold and solid (another no no).
Baking is typically best performed when all ingredients are brought to room temperature even ingredients like milk and eggs. When the ingredients are cold, they tend to seize up the batter forming lumps which often leads the baker to overbeat the batter which can cause the batter to lose its fluffy consistency. This is particularly the case when eggs are involved. Baking is chemistry essentially so as such there is science behind it. Perhaps for a later post but for now cupcakes need to be made!
Using a whisk or a couple of forks, combine the flour, baking soda, and salt. Then, in a separate bowl, combine the butter and sugars until the mixture is completely smooth. Then add the egg or milk and the vanilla extract to the sugar/butter mixture. I chose to go with the egg but keep in mind that the filling will not be completely cooked. It is recommended that young children, elderly individuals, and pregnant women avoid raw eggs as a rule so if you are going to be baking for someone who falls in this category or if you are just nervous about consuming raw eggs, the milk will work just fine!
After the wet ingredient have been combined, add the flour mixture and combine until just incorporated. Try to avoid overbeating as this will toughen the batter. Next, form the dough into 24 even balls, about 1 tablespoon each and place them on an uncovered baking sheet or baking dish and into the freezer they go! About 2 hours should be plenty of time for the dough balls to freeze through. Next, onto the cake!
When it comes to the cake you want to use, there are so many options. I chose to go with a vanilla cake instead of a chocolate but those who are chocoholics might find this to be a travesty 🙂 So feel free to use any kind of cake you want. And if you are not interested in creating a cake from scratch, a cake mix will work as well.
If Using Cake Mix –
1 box cake mix
1 1/3 cup water
1/3 cup canola oil
This has more water than your traditional cake mix will tell you to use . Although I am sure that you would hardly notice the difference with all of the deliciousness, I found that using more water made for a moister cupcake. As a rule, I find cake mixes to be quite dry so this alleviated this to create a moister cake.
For the Adventurer from Scratch –
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened at room temperature
1 cup white sugar
1 cup brown sugar
4 eggs, room temperature
1 cup milk, room temperature
2 teaspoons vanilla extract
It is best to start preparing your cake about 20 minutes before your frozen dough balls will be ready. This will make sure that you aren’t waiting around with prepared cake batter.
First, go ahead and prep but preheating your oven to 350 degrees F and lining 24 muffin baking tins with cupcake liners. If you are like me, I only have one 12 muffin pan so I had to split up my cupcake baking into two groups.
Whisk together the flour, baking soda, baking powder, and salt and set aside. Then, cream the sugars and butter with the paddle attachment of your mixer if you have one. If not, a hand mixer will do. Add each of the eggs one at a time. I find it handy to crack the eggs in a separate bowl. That way any shells (ahem) can be removed with ease. Make sure that you are constantly making sure that the sides of your mixing bowl are scraped so that all of the ingredients get thoroughly incorporated.
Next, add the dry ingredients and the milk. Alternating adding a little of the dry and a little of the milk at a time will help to prevent an enormous flour cloud from blowing into your face or the milk from slopping over the side. Mix just until properly combined and add the vanilla to finish the batter!
Finally, divide the batter into each of the 24 cupcake liners. Each liner should be about 2/3 of the way full. After some experimentation, I have found that an 1/2 cup measuring cup serves perfectly. Filling this almost to the top is about what it takes to fill the liner the appropriate amount.
After the liners are full, go to your freezer and get those chocolate chip cookie dough balls. Make sure that they are frozen solid and drop them into each liner. Try to position them as close to the middle of the cupcake as possible.
Pop them in the oven for about 20 minutes or until the cake portion is completely cooked. Use a toothpick on the side of the cupcake to judge doneness. Once they are done, take them out and let them cool. I let them sit out for about 1/2 an hour to cool before I put the icing on top.
1 cup unsalted butter, softened at room temperature
1/2 cup light brown sugar, packed
2 1/3 cup confectioner’s sugar
2/3 cup flour
1/2 teaspoon salt
2 tablespoons milk
1 1/2 teaspoon vanilla extract
The quantities of these ingredients will depend largely on the amount of frosting you enjoy on your cupcakes. However, I found this to be sufficient to cover my cupcakes as well as taste test a little on the side 🙂
Combine the butter and light brown sugar until the mixture is light and creamy. Then mix in the confectioner’s sugar. Again, do this slowly. Mix until the soon-to-be delicious frosting is smooth. Add the flour, salt, and finally the milk and vanilla.
If you have a pastry bag go ahead and use it. If not (and I do not) I go the route of a sandwich bag with a snipped edge. After the cupcakes have completely cooled, frost and enjoy.
To finish them off and to aid in presentation since my cake decorating skills are sub-par, I placed a few of the mini chocolate morsels on top.
Keep these treats refrigerated. The frosting and the center tasted so much better to me cold. The frosting firms up and almost tastes like the cookie dough itself. Mmmmm