Chocolate Chip Cookie Dough Cupcakes
Equipment
- Electric mixer
- Medium-sized mixing bowl
- Small ice cream scoop
- Muffin tins
- Large-sized mixing bowl
Ingredients
For cookie dough
- 2 1/2 cups all-purpose flour plus 1 tbsp
- 1/4 tsp salt
- 2 sticks unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tbsp pure vanilla extract
- 4 tbsp whole milk
- 1 cup mini chocolate chips
For cupcake batter
- 2 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 sticks unsalted butter softened
- 1 1/2 cups light brown sugar packed
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup whole milk
For cookie dough buttercream frosting
- 3 sticks unsalted butter softened
- 3 1/2 cups confectioners' sugar
- 3/4 cup light brown sugar packed
- 1/2 tsp pure vanilla extract
- 2 tbsp whole milk
Instructions
For cookie dough
- With an electric mixer, cream butter and sugars on medium high speed until light and fluffy, about 2 minutes.
- Add milk and vanilla, beat until smooth. Add salt. Add flour in batches to combine.
- In a separate bowl add 1 tablespoon of flour to chocolate chips before folding them into the dough mixture.
- With a small ice cream scoop, shape dough into balls and place on a parchment-lined cookie sheet. Cover tightly with aluminum foil and freeze solid, about 12 hours.
For cupcake batter
- Preheat oven to 350° and prepare 2 paper-lined muffin trays.
- In a large bowl, sift together flour, salt, baking soda, and baking powder.
- Using an electric mixer, in another bowl, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, until well incorporated. Scrape down the sides of the bowl.
- In alternating batches, add dry ingredients and milk, careful to avoid over-mixing. Add vanilla.
- Remove cookie dough balls from the freezer. Fill each cup with batter about halfway. Insert 1 frozen cookie dough ball in the center of each cupcake and gently press down, allowing the batter to bake up over the dough.
- Bake 16–18 minutes and allow to cool for several minutes in the pan before transferring cupcakes to a wire rack. Allow to cool completely before frosting.
For cookie dough buttercream frosting
- Using an electric mixer, cream together butter and brown sugar on medium high speed until light and fluffy.
- On low speed, slowly add confectioners’ sugar. Add milk, vanilla, and salt until all ingredients are combined.
For assembling
- Frost cupcakes traditionally or scoop frosting into a zip-top plastic bag and squeeze into the bottom. Snip off the corner with scissors, pipe in a swirling motion onto cupcake. Top with mini chocolate chips.
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