Oh yes, you read that correctly, cookie dough cupcakes! Is your mouth watering for some right now? I love cupcakes and cookie dough, so combine the 2 and I wasn’t disappointed!
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting
For the cupcakes:
- 3 sticks unsalted butter, at room temperature
- 1½ cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup milk
- 2 tsp. vanilla extract
- 1 cup chocolate chips (semisweet or bittersweet)
To make the cupcakes
- preheat the oven to 350° F.
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Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Alternating add the dry ingredients to the mixer bowl with the milk on low speed, 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 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
While the cupcakes bake and cool, prepare your cookie dough filling.
For the cookie dough 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
- ½ tsp. vanilla extract
- ¼ cup mini semisweet chocolate chips
To Make the Filling
- Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
- Add flour, sweetened condensed milk and vanilla and beat until smooth.
- Stir in the chocolate chips.
- Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
For the frosting:
- 3 sticks unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 3½ cups confectioners’ sugar
- 1 cup all-purpose flour
- ¾ tsp. salt
- 3 tbsp. milk
- 2½ tsp. vanilla extract
Directions to make icing
- Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
- Mix in the confectioners’ sugar until smooth.
- Beat in the flour and salt.
- Mix in the milk and vanilla extract until smooth and combined.
Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.
recipe source: Annie’s Eats