CHOCOLATE CHIP COOKIE-DOUGH CUPCAKES

 This week I had a craving for something amazing. So my first thought was cookie dough. In all honesty y'all, I was really tempted to make cookie dough, drizzle chocolate over it, grab a spoon and dig in. But then I pictured myself doing that, and thought it seemed pretty silly. :) I wanted to bake something that was going to satisfy my craving and then some! Besides, cupcakes are a much more elegant way to stuff our faces right?

 

So when I searched the internet and came across the idea of putting raw cookie dough (without eggs of course) inside of a chocolate cupcake, I knew this was the cupcake for me! Everything about this thing is amazing!

 

If you have any excess cookie dough after filling your cupcakes. You can just flatten it out a little on the top like this. A little extra cookie dough never hurt anyone right?

 

This is the cookie dough scoop that I used to get a consistent amount of dough for the filling. If you don't have one of these that's okay. You can just use your cute little peepers to eyeball the amount you will need to fill each cupcake.

WARNING: After you have your mini cookies baked, I would recommend throwing away any cookie dough you have left. I made the mistake of keeping it around and found myself eating it right out of the container the next day...

Inspiration:  The cake and filling recipe was adapted from The Cake Blog, and the frosting was adapted from Tidy Mom.

Chocolate Cookie Dough Cupcakes

 For the Cake:

2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
1 tsp vanilla
2 eggs

•     Preheat oven to 350 degrees and line cupcake pan with liners.

•     First combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt.   Whisk until well combined.

•     Add oil and sour cream and mix at a medium speed.

•     Gradually add water and continue to mix.

•     Add vanilla and eggs and  until combined.

•     Fill cupcake liners 3/4 full with batter.

•     Bake for 16 minutes or until your toothpick comes out clean.

• After your cupcakes have cooled, hollow out the centers. I used a large icing tip (pictured above) to do this.

 

For the Cookie Dough filling:

1 stick unsalted butter, softened
2/3 cup light brown sugar
1 tsp vanilla
1 14 oz can sweetened condensed milk
2 cups all-purpose flour
1/2 cup mini chocolate chips

•     In a mixer beat butter, sugar and vanilla until creamy.

•     Gradually add in flour and sweetened condensed milk and mix until well combined.

•     Stir in chocolate chips.

•      Fill center of cupcakes with Cookie Dough.  I used a cookie dough scoop  to get a consistent amount for each. Then I used my hands to roll the scoop of cookie dough into a cylinder shape and pushed it into each center.
• If you want to decorate your cupcakes with mini cookies, use some of the remaining dough to bake mini cookies at this point.

For the Frosting: 

3 sticks unsalted butter, softened

3/4 cup light brown sugar
3 1/2 cups confectioners' sugar
1 cup all-purpose flour
3/4 tsp, salt
3 tbsp, milk
2 1/2 tsp. vanilla extract

• Beat butter and brown sugar with paddle attachment  until creamy.

• Mix in confectioners' sugar until smooth.

• Beat in flour and salt.

• Mix in milk and vanilla extract until smooth.

Decorating:

• Fill a piping bag fitted with your choice of icing tip and swirl on top of cupcakes. 

• Sprinkle with chocolate chips. 

• Top each cupcake with one of your mini cookies.  

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