We had a tough time of things this past weekend. Our sweet, old labrador retriever passed away pretty suddenly and we all needed some serious cheering up. Since I couldn’t go to my usual wine therapy (thanks a lot, alcohol-prohibiting squatter in my uterus), I went for the next best thing – cupcakes. And I’m not talking any old cupcake here either, I’m talking a super moist brown sugar and chocolate chip cake, filled with a ball of eggless cookie dough and topped off with seriously decadent brown sugar frosting. But oh, the fun doesn’t stop there, no it doesn’t. Because after you take all that goodness you go one step further and put a freshly baked, miniature chocolate chip cookie on top of the cupcake and just for fun, throw some mini chocolate chips in there as well. I know, your head just exploded. It’s okay, that’s exactly what was supposed to happen.
I saw a friend post the name of these cupcakes several years back and I knew instantly that they were meant for me. I made them right away and while they do take up some definite time in the kitchen, they are worth every single minute and every single calorie (which trust me, is quite a few). Luckily for me, calories don’t count while you’re in mourning or while you’re pregnant for the fourth time in seven years so I think I actually burned some off while eating these. I don’t suggest offing your beloved family pet or getting knocked up just to avoid weight gain while eating these though, they’re a splurge worth going for without all that craziness. But if you do find yourself with an extra couple of hours and an urge to bake something so seriously out of this world that you actually consider naming your unborn baby after them, then give these bad boys a shot right away. You’ll thank me for it.
Chocolate Chip Cookie Dough Cupcakes
Yield: 24 cupcakes
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 semisweet chocolate chips
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
Tiny chocolate chip cookies (use your favorite recipe or store bought dough, cut into smaller pieces)
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. I find the easiest way to do this is to press the back end of a large piping tip into the center of the cupcake, twist and remove. It will take a perfectly sized hole out with it. If you don’t have piping tips, simply use a small paring knife and cut it out by hand, either way works great. Fill each hole with a chunk of the chilled cookie dough mixture. You will have plenty of the cookie dough leftover afterwards which is fine, just put about 2 tsps. in each cupcake.
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 chocolate chip cookies for decoration.
Original recipe found on one of my favorite baking sites ever, Annie’s Eats.