Baker’s Recipe: Chocolate Chip Cookie Dough Chocolate Cupcakes

Just like how every mage has a favorite spell and every warrior has an epic weapon, each baker has a signature dish. For me, my favorite dessert is actually a combination of several with an end result that is beyond delicious. It combines cookie dough with chocolate cupcakes for an epic cupcake that’s sure to astound.

Proceed with caution, for once someone tastes this delectable dessert, they will constantly bombard you with requests for another batch. Also, with this recipe you may end up with some extra cookie dough. You can simply freeze it and use it for later! Beware that this is a time intensive process, since the cookie dough must be made the day before and frozen over night. Unless you have some sort of pact with frostlings.

Chocolate Cupcakes
This recipe makes enough batter for 18 cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder

3/4 cup unsweetened cocoa powder
3 tablespoons softened butter
1 1/2 cups white sugar

2 eggs
1 tablespoon vanilla extract
1 cup milk

Mixing bowl
Muffin pan
Cupcake/Muffin cups

1.  Preheat oven to 350 degrees F. Line your muffin pan with paper liners. Sift together the flour, baking powder, baking soda, and cocoa. Set aside.
2. In a large bowl, cream together the butter, vanilla and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition.
3. Add the flour mixture alternately with the milk; beat well.

*If you want just chocolate cupcakes, fill each cup 3/4s full and bake for 15-18 minutes at 350 degrees F.*

Chip Cookie Dough Chocolate Cupcakes
Makes around two-dozen cupcakes

Chocolate Chip Cookie dough, frozen in one-inch balls
Chocolate Cupcake Batter

1. Preheat oven to 350 degrees F.
2. Line your tray with wrappers and fill each one 2/3rds with chocolate cupcake batter.
3. Place a ball of cookie dough on top of each cup of batter – DO NOT PUSH DOWN!
4. Bake for 20 minutes. The center of cookie dough will still be doughy, do the tooth pick test in the chocolate cupcake part.
5. Let them cool before frosting.

Buttercream Frosting

5 tablespoons of butter at room temperature
1 tablespoon of vanilla extract

3 tablespoons of half and half at room temperature
2 1/4 cups of powder sugar

1. In a large bowl, cream the butter and vanilla together.
2. Alternate between adding half and half and powder sugar while mixing. If the mixture is too dry, add more half and half, if it’s too liquid add more sugar.
3. Let the frosting cool in the fridge.

Frost your cupcakes. The cookie dough doesn’t raise the same way as the cupcake batter, so there may be a hole in the center of your cupcakes to fill with frosting. If you push down the cookie dough, it gets too hot and cooks through leaving you with a cookie in a cupcake, that while delicious, isn’t the intent of this dish.

Confused by the colors? Learn about them here.

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