March
5, 2009
Chocolate Chip Cookie Dough Cupcakes
Yes, you heard me. Cookie dough cupcakes.
Could there be anything more perfect?
It was my birthday yesterday, and in my mind, the world’s best birthday that consisted of these decadent cupcakes and a heart-racing new episode of Lost. Oh I love Wednesdays. Especially when it’s my birthday. (Also take note of the lovely new cake stand – thanks Grandma! It’s a perfect size for cupcakes!)
But back to the cupcakes – the best part might just be the frosting. I mean, you could eat this stuff with a spoon. It’s a standard American buttercream mixed with real chocolate chip cookie dough (eggless, of course). The result is a brown-sugary, vanilla scented, chocolate dotted, whipped to perfection dollop on top of an already delicious golden cupcake. And the cupcake itself, well, it has a few surprises of it’s own. See, I submerged a frozen ball of cookie dough in the batter before putting it in the oven. Frozen so it wouldn’t fully bake (or else they’d be just chocolate chip cookie cupcakes, not quite the same).
Lucky for me I have a go-to recipe for an eggless cookie dough. You know those times when you think you are craving chocolate chip cookies, but after a spoonful or two of dough realize maybe it was just that you were craving, and don’t really feel like baking the rest of it? Yea. That’s when this recipe comes in handy. It’s not meant to be baked (in fact, I make no claims whatsoever that it won’t turn into a bubbling pile of melted goo in the oven – I’ve never baked it and can make no guarantees should you try). Perfect for eating by the spoonful. Or even better, rolling and coating in chocolate. Mmmmm.
The only thing was the cupcakes with the dough in them sunk ever so slightly (I know, as I had one extra cupcake without a dough ball, and it puffed and browned much more than the others). This recipe would also be delicious with a chocolate cupcake batter. Chocolate Chocolate Chip Cookie Dough? Seriously?
Chocolate Chip Cookie Dough Cupcakes
Makes 14-15 cupcakes.
Ingredients
Cookie Dough:
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter or margarine, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
3 tablespoons soy milk or milk
3/4 cup mini semi-sweet chocolate chipsCupcakes:
1/2 cup soy milk
1/2 cup coconut milk
1/3 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon saltFrosting:
3/4 cup butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons soy milk
3/4 cup eggless cookie dough, room temperatureDirections
Make the cookie dough:
Beat the butter, sugars, and vanilla with electric mixer until creamy. Add the soy milk and beat well. Add in the salt, baking soda, and flour and slowly mix until combined. Stir in chocolate chips.Form teaspoon-sized balls (approx. 1″ across). Roll and place on a foil-covered baking sheet. Make approximately 14 dough balls, reserving at least 3/4 cup of the dough for frosting (extras? eat it!). Freeze dough balls for at least 2 hours until solid.
Make the cupcakes:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.Whisk together soy milk, coconut milk, sugars, oil, and vanilla. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners one-half of the way full (approximately 3 tablespoons of batter each). Do not overfill. Drop one frozen cookie dough ball into the center of each cup. Bake for 20 to 22 minutes or until tops are puffed and golden. Transfer to a cooling rack, and let cool completely before frosting.
Make the Frosting:
Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add soymilk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined. Taste, and add more cookie dough if you like. Spread or pipe onto cooled cupcakes, and sprinkle with more mini chocolate chips.
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Dana - "I've made that exact sandwich! I made it on a full ciabtta loaf which …"
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This may just be the best cupcake recipe I’ve come across yet. Cookie dough and cupcakes and frosting, you’re the best! And it’s dairy-free! Thanks so much!!!
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Who would have thought there could be so many variations on a theme, or on a cupcake. You may just have to organize the Ultimate Cupcake Bake Off Contest! Betty Crocker watch out! Can’t wait to try this recipe!
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um, last night’s episode of Lost?! oh, sawyer…
these cupcakes sound fantastic. i’ll be baking them soon. thanks :)
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Those look delicious and so creative! I was hoping to see a picture of the middle with the cookie dough. I’ll have to try these sometime.
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Yum!! Cookie Dough cupcakes are my fave!
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Cookie dough cupcakes are on my list to try at some point. Yours look fantastic!
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you just made my day!!!
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Katie -
The cupcakes didn’t make it long enough to get one of those shots. :) hehe.
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What a brilliant idea! I am bookmarking this for sure because this cupcake includes everything delicious in my book. And the cake stand is lovely!
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what a cupcake!!! two of my faves baked into one :)
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Happy belated birthday! I hope you enjoyed your day and celebrated thoroughly. I can always count on you to bring us some wonderful and unique baked goods. I can’t wait to start trying your eggless recipes.
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Wow. This is one amazing cupcake. Thanks for sharing the recipe!
http://oneordinaryday.wordpress.com/
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Oh my. Ohhh my. I…ohh. No words.
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this looks amazing! the combination of cake & cookie dough is almost too exciting to wrap my mind around right now. mmm.
i noticed you’re a fan of Lost.. you should check out my Lost inspired cupcakes! sweetlovebakeshop.blogspot.com
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Happy Birthday!
Those look like an awesome way to celebrate! I love that you froze the cookie dough first so that it would stay doughy. Great idea!
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I love discovering brilliance like this. Can’t wait to try it. Thanks for making me fat :)
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Happy birthday! These look great.
I’m curious, though: what’s the point of the baking soda in the cookie dough if you don’t intend in baking it?
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Made these this morning. They turned out very well and are super rich! I almost would serve them without icing on top. Thanks for the recipe, will make again!!
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Lindsay, Happy Belated Birthday!! I will share with you my cupcakes birthday pictures, which falls on 1 March.
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Holy. Moly.
Enough said. :)
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I just came across this blog, how great! This recipe looks wonderful thanks for sharing. I’m allergic to eggs, and am always on the lookout for egg free baking recipes. I’m going to try adapting this recipe to fit my other restrictions (make it gluten free, sugar free, and corn free) and I’ll let you know how it goes! Magic can happen with the right mix of gluten free flours and starches and some agave nectar and stevia. : )
Have you tried using melted down coconut oil in place of the canola oil?
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Any idea how to make this into a cake? I was thinking of keeping the dough balls the same size but forming them into fat discs so they don’t sink to the bottom of the cake. Any thoughts?
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I made these and brought them to work and everyone loved them – thanks!
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oh these look so cute and yummy
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Oh.my.goodness.!!!! These look insanely good!
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I made these last night: SINFUL. These cupcakes are AMAZING!!! And the recipe is super easy to follow. User-friendly, and DELICIOUS!!!
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WOW. I just took these out of the oven, and I’ve got to say this is one of the best cupcake recipes I’ve ever come across! Absolute heaven in a cup! Even without the cookie dough, the cake is moist, fluffy, and perfect… thanks, and keep the recipes coming!
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I have made these cupcakes three times now. AMAZING. Friends and guests swoon over these. I make a lot of different cupcakes, and these by far are everyone’s favorite! Thank you for such a fabulous recipe:)