My ultimate weakness is a chocolate chip cookie. My friend Katie knows this and “pays” me in her famous cookies for things like taking family pictures of them or a ride to the airport.

Money never tasted so good. So it didn’t surprise me that I fell in love with these Chocolate Chip Cookie Dough Cupcakes.

I will warn you that they were a little work since I did it all in one day but the original recipe comes from Annie’s Eats and she said she usually splits the steps up over a couple of days.
So it’s a cupcake with just a hint of cookie dough flavor stuffed with cookie dough (egg-less) and then topped with a frosting that has tastes like well…like a cookie.
Valentine’s Day is all about indulging so knock yourself out and don’t count how many sticks of butter are used in this recipe 🙂
recipe update April 2013
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Chocolate Chip Cookie Dough Cupcakes

Ingredients

For the cupcakes:
  • 3 sticks unsalted butter (1 1/2 cups, at room temperature)
  • cups light brown sugar
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
For the filling and frosting:
  • 1 cup 2 sticks unsalted butter, softened to room temp
  • 1 1/2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups mini chocolate chips (you may want more to put on top)

Instructions

  1. Preheat the oven to 350° degrees. Line cupcake pan with 24 liners.
  2. For the cupcakes: 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.
  3. 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.
  4. 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.
  5. For the filling and frosting: With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add just a little milk until it's cookie dough consistency. Once it is, gently fold in chocolate chips. Then take half of the mixture out and chill it in the fridge. This will be the filling. For the frosting you'll want a little thinner consistency. Add more milk to the remaining mixture gradually until desired consistency is reached. This is your frosting.
  6. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.
  7. Frost cooled cupcakes. Store in refrigerator.
  8. My husband thinks they are best served chilled. I think they are way better at room temperature where the frosting just melts in your mouth.

Recipe Notes

Source: Cupcakes from Annie's Eats ; Filling and frosting from [Sally's Baking Addiction | http://sallysbakingaddiction.com/2012/05/29/fudge-brownie-cupcakes-with-cookie-dough-frosting/