chocolate chip cookie dough cupcakes
These cupcakes really do taste just as good as they look! I found that I liked them after they had been refrigerated for awhile, but either way they are absolutely delicious.
prep time
cook time
method
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yield
Ingredients
- FOR THE CAKE:
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (semisweet or bittersweet)
- FOR THE FILLING:
- 4 tablespoons unsalted butter, at room temperature
- 6 tablespoons light brown sugar, packed
- 1 cup plus 2 tablespoon(s) all-purpose flour
- 7 ounces sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
- FOR THE FROSTING:
- 3 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners' sugar
- 1 cup all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons milk
- 2 1/2 teaspoons vanilla extract
How To Make chocolate chip cookie dough cupcakes
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Step 1Begin with baking the cakes, the filling and frosting will come later.
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Step 2Preheat the oven to 350º. Line two cupcake pans with paper liners (24 total).
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Step 3In 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 the eggs in one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
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Step 4Combine 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. Mix each addition until just incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
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Step 5Divide 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.
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Step 6While the cupcakes are cooling, make the filling.
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Step 7Combine 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.
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Step 8In the meantime, make the frosting for the cupcakes.
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Step 9Beat together the butter and brown sugar in the bowl of a stand mixer fitting with a 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.
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Step 10After about an hour, and the mixture has firmed up, cut a cone-shaped portion out of the center of each cupcake (I used a paring knife). Fill each hole with a chunk of the chilled cookie dough mixture.
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Step 11When the filling has been inserted into the cupcake, you may frost the cupcakes as desired. I sprinkled mine with mini chocolate chips, but you may also add some mini chocolate chip cookies for decoration.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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