Chocolate Chip Cookie Dough Cupcakes

Posted by Lindsey On 9:40 AM

As a kid my sister and I lived with my dad and stepmom, we would go visit my mom every other weekend. I would always be excited to go over to my moms because she would always be baking up something yummy. A lot of the times it was chocolate chip cookies, and while these cookies were amazing the dough was addicting and I would always sneak some. Of course I knew it wasn't good for me because there was raw eggs in it, but I didn't care, I was a cookie dough monster :) I believe I still am and I have converted my hubby to be one also. So when I saw this recipe on Annie's blog I knew I had to try it out, cookie dough cupcakes with no raw egg, I am totally making these!! I am so glad I did because I think these are the best cupcakes I have ever made and even Ben agrees. I made them last week and Ben is already asking for them again.

Chocolate Chip Cookie Dough Cupcakes
from Annie's Eats

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)

For the 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

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

For decoration:
Mini Chips Ahoy Cookies
Mini chocolate chips

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, 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 the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chips ahoy for decoration.

1 Response to "Chocolate Chip Cookie Dough Cupcakes"

  1. Katie Said,

    I made these a few month's ago (same recipe from the amazing annie) and was beyond wowed! So amazing! I could have eaten all 24! LOL.