I’ve been dying, I mean DYING to try these for almost a year now! I just needed to find the perfect reason to make them. I have a good friend I work with who I affectionately call Cookie and whilst asking him what sweet would tickle his fancy for his birthday – it dawned on me, Chocolate Chip Cookie Dough Cupcakes!
I first saw this recipe on Kevin & Amanda‘s website and feel in lust. Besides the darling Boston’s and travel stories they have a ton of sweets on their site. They also have great tips for bloggers and photogs I would encourage you to check them out! Be far warned though, your sweet tooth may get the better of you after a few minutes.
I halved the recipe, thinking I would get 12 but I got 18 (and a rogue cookie dough-less cupcake). I added cream cheese because I know it is a well-loved ingredient and I really wanted the dough to remain soft and doughy.
Chocolate Chip Cookie Dough Cupcakes
adapted from their recipe for Chocolate Chip Cookie Dough CupCakes
cookie dough filling
- 1/4 cup each softened butter and light cream cheese
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 2 tbsp milk
- 1 tsp pure vanilla extract
- 1 1/4 cups all purpose flour
- pinch of salt
- 1/2 cup (plus a few tsp for good measure) mini chocolate chips
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large free-range eggs
- 3/4 cup white sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup oil vegetable oil
- 1/2 cup milk mixed with 1 tsp of apple cider vinegar (set aside 5 minutes before combining)
brown sugar icing
- 3/4 cup softened butter
- 1/2 cup light brown sugar, packed
- 3 1/2 cups icing sugar
- 2 tbsp. milk
- 1 tsp pure vanilla extract
- a pinch of salt
- extra mini chocolate chips, toffee bits, chopped nuts for decoration
In a medium sized bowl cream butter, cream cheese and sugars together. Add milk,vanilla and salt and combine well. Add in flour 1/3 a cup at a time until all the flour has been blended in. Finally mix in chocolate chips. Using a small ice cream scoop or a tablespoon form golf-ball sized mounds of cookie dough and place on a freezer safe dish. I made 18 band had some dough left over for tasting. Freeze for a few hours or overnight.
Preheat oven to 350 and prepare a muffin tin with cup cake liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a measuring cup stir in apple cider vinegar to milk and let stand for 5 minutes.
In a separate, medium sized bowl, whisk eggs for 10-20 seconds. Add the sugar and continue to whisk until well combined. Encorporate the vanilla, oil then milk slowly until you have a homogeneous mixture. Scrape down the bowl as you go.
Line a muffin pan with cupcake liners and fill liners with about 1 1/2-2 tbsp of batter each. Drop one frozen cookie dough ball into each filled cup cake liner.
Bake cupcakes for about 12-14 minutes or until golden brown. Once removed from the oven let the cupcakes cool in the pan an additional 1-2 minutes before removing them. Cool on a wire rack.
While cupcakes are cooling make the frosting. Cream together all the ingredients (save the extra chocolate chips for topping) until frosting is smooth and buttery in appearance. Frost the cool cup cakes with a icing bag and tips or spread evenly over each cupcake and dunk in topping.
I am going to tell you to share these bad boys, but if you didn’t just don’t tell anyone you even made them otherwise you are going to have some sad sad friends!