Description
These Chocolate Chip Cookie Dough Cupcakes feature a rich chocolate cupcake with a surprise frozen cookie dough center, topped with creamy brown sugar frosting and mini chocolate chips. Perfect for dessert lovers who want a fun twist on two classic treats combined into one indulgent bite.
Ingredients
Cookie Dough Filling
- 3/4 cup all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 tablespoons granulated white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips
Cupcakes
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup hot water
- 1/2 cup vegetable or canola oil
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Frosting
- 3/4 cup (1 1/2 sticks) salted butter
- 1 3/4 cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all purpose flour
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla extract
Garnish
- Additional miniature chocolate chips
- 12 mini Chips Ahoy cookies (or another brand)
Instructions
- Prepare the Cookie Dough Filling: In a small bowl, whisk together the flour, baking soda, and salt. In a medium bowl, use an electric mixer to stir together the melted butter, brown sugar, granulated sugar, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the miniature chocolate chips. Refrigerate for 15 to 30 minutes or until the dough firms up. Scoop dough in 2-tablespoon portions onto a cookie sheet and freeze until firm, at least 30 minutes.
- Prepare the Cupcakes: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. In a blender, combine the flour, cocoa powder, granulated sugar, baking soda, and salt; blend to combine. Add the hot water, vegetable or canola oil, egg, and vanilla extract. Blend until the batter is smooth, scraping down the sides as needed. Divide the batter evenly among the cupcake liners.
- Insert Cookie Dough: Drop one frozen ball of cookie dough into the center of each cupcake. To bake the cookie dough slightly, keep the top of the dough visible above the batter. To keep the dough more raw, push it to the bottom of the cupcake liner and ensure the batter covers the dough completely.
- Bake the Cupcakes: Bake for 20 to 25 minutes or until a toothpick inserted into the cupcake part (not through the dough center) comes out clean or with just a few moist crumbs. Remove from oven and cool completely on a wire rack before frosting.
- Prepare the Frosting: In a medium bowl, use an electric mixer to beat the salted butter until creamy. Add powdered sugar, brown sugar, flour, milk, and vanilla extract. Mix until the frosting is smooth and well combined.
- Assemble the Cupcakes: Frost the cooled cupcakes using a knife or pipe frosting decoratively with a piping bag. Sprinkle additional miniature chocolate chips on top, and garnish each cupcake with a mini chocolate chip cookie.
Notes
- Refrigerating and freezing the cookie dough before inserting it into the cupcake batter is crucial to ensure it retains its shape and texture during baking.
- You can adjust the position of the cookie dough in the batter depending on whether you want it more raw or slightly baked.
- Use miniature chocolate chips in the dough and for topping to prevent sinking and to give even distribution in the cupcakes.
- Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- If you prefer, substitute vegetable oil with canola oil or another neutral oil.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
