Chocolate Chip Cookie Dough Cupcakes

I would like to begin by remembering everyone affected by the storms over the past couple of days.  Especially remembering a place dear to my heart, Pensacola.  Praying for the safety of all!

Now, on to a lighter note, these delightful Chocolate Chip Cookie Dough Cupcakes.  I have a slight obsession with cupcakes.  When I was a kid a cupcake was something you ate at a birthday party or a class party at school.  These days, not only is there a television show devoted to cupcakes on Food Network but there are cupcake shops everywhere you turn and cupcakes in every flavor you could imagine.  I adore them.  Not only are cupcakes delicious, but I love the fact that it’s one serving, no mess, they are so easy to transport, plus with a piping bag they are easy to decorate.  Most importantly, they make me feel like a kid again.  That saying a lot since I will be the big 5 0 in just a couple of weeks!

I’ve seen recipes for Chocolate Chip Cookie Dough Cupcakes on several websites.  After studying several different recipes I finally came up with a combination I wanted to try.  These even knocked the socks off of Wes who tends to be a hard one to please.  He’s not a huge chocolate fan but loved these cupcakes.

I used Savannah’s Perfect Chocolate Cake for the cake part of the cupcake.  It’s a no fail recipe that we love.  The cookie dough ingredients came from, and the frosting is my own creation.

Chocolate Chip Cookie Dough Cupcakes
  • Cookie Dough Filling:
  • 1¾ c. all purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ c. brown sugar, packed
  • ½ c. granulated sugar
  • 10 tbsp. butter, melted
  • ½ c. milk
  • 2¼ tsp. vanilla
  • 1¼ c. mini chips
  • Cupcakes:
  • 2 c. sugar
  • 1¾ c. ap flour
  • ¾ c. cocoa
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 2ggs
  • 1 c. milk
  • ½ c. oil
  • 2 tsp. vanilla
  • 1 c. boiling water
  • Frosting:
  • ½ c. brown sugar
  • 2 tbsp. milk
  • 1 stick butter
  • 1 c. shortening
  • pinch salt
  • 1 tsp. vanilla extract
  • ½ tsp. butter extract
  • 1 c. all-purpose flour
  • 1 box powdered sugar
  • ½ tbsp. meringue powder
  • 2½ tbsp milk (or more is needed)
  1. To make the cookie dough filling, mix the flour, baking soda, and salt together. Add the brown sugar and granulated sugar and mix. In another bowl mix the melted butter, milk and vanilla extract. Add the wet ingredients to the dry ingredients and mix well.
  2. Cover and refrigerate for 15 to 30 minutes. Using an ice cream scoop, scoop out 24 balls of dough. (My cupcakes were standard muffin size and my scoop is a #40 and measures approximately 1½ tbsp.) Line a cookie sheet with wax paper and place dough balls on the pan. Freeze until firm, about 30 minutes.
  3. To make cupcakes, preheat oven to 350°. Spray the top of your cupcake pan with nonstick cooking spray. Line the pan with paper liners and spray the bottom or the liners with cooking spray, set aside.
  4. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. With an electric mixer, beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill each each up cake liner with about ¼ c. of batter or a little less.
  5. Remove dough balls from freezer and place one in the center of each cupcake.
  6. Bake in a preheated oven for 20 to 25 minutes or until a wooden pick inserted in the cake part of the cupcake comes out clean. Cool in pan for about 5 minute; remove to wire racks and cool completely. Frost with completely cool.
  7. To make frosting, mix the brown sugar and 2 tbsp. milk in a bowl and microwave until hot. Remove from microwave and stir until sugar dissolves. Cool completely.
  8. In the bowl of an electric mixer, beat butter, shortening, and salt for 5 minutes.
  9. Add vanilla extract and butter extract, mix well.
  10. In another bowl, sift the flour and powdered sugar together. Add half of this mixture to the butter mixture and mix until incorporated. Add other half of powdered sugar mixture, meringue powder, and 2½ tbsp. milk on low speed. After everything is incorporated turn mixer to medium speed and mix until light and fluffy, about 5 minutes.
  11. Frost cupcakes and decorate as desired.
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