I like cookie dough. I like cupcakes. So I guess it makes sense that I would like chocolate chip cookie dough cupcakes?!
Yes, remember those Cookie Dough Truffles the kids and I like to make? Well, sometimes I feel like the recipe makes too many truffles. Sometimes I’m too lazy to spend all that time dipping the cookie dough balls in that melted semi-sweet goodness. Sometimes as I’m making them for a get-together I am overwhelmed at the fact that I still need to make another recipe to share. Finding multiple uses for a recipe always sounds like a good idea to me.
Well, after seeing a few others posting recipes for chocolate chip cookie dough cupcakes I got the idea to use some of the cookie dough truffle batter to make my own version of the recipe.
Chocolate Chip Cookie Dough Cupcakes
I already had some chocolate chip cookie dough from my Cookie Dough Truffles recipe on hand. I just threw it in the refrigerator while I prepared the rest of the cupcake recipe.
To make these cupcakes, I started out using my favorite chocolate cake recipe. Once I lined my muffin cups with cupcake liners, I filled them about 2/3 full with the chocolate cake batter.
After retrieving the chocolate chip cookie dough from the refrigerator, I used a cookie scoop to drop balls of cookie dough into the middle of the chocolate cupcake batter. My cookie dough balls were fairly large and I loved how the cupcakes turned out. You can experiment with the size of the cookie dough balls until you find what works for you.
And if a few of those chocolate chip cookie dough balls end up in your mouth instead of those cupcakes, it’s alright. The cookie dough is egg-less after all
I found that refrigerating the chocolate chip cookie dough made it easier to scoop the balls and drop them in the cupcake batter. After reading other recipes similar to this one, I suspect that refrigerating the cookie dough also helps it to not sink all the way to the bottom of the cupcake liners (thus helping to prevent the cupcakes from sticking to the cupcake liners).
Once I dropped a bit of chocolate chip cookie dough into the center of the chocolate cake batter, I slid the pans into a 350 degree oven to bake for about 25 minutes (until a toothpick came out clean in the center of the cupcakes).
I made sure to cool the cupcakes completely before frosting them.
I’m not a huge frosting fan and neither is Peter. So we enjoyed eating these chocolate chip cookie dough cupcakes just as they are. But everyone else we know (including our kids) likes them frosted. So I used the chocolate chip cookie dough frosting recipe I found over at Sally’s Baking Addiction. In her recipe, Sally adds mini-chocolate chips to the frosting. I wanted to pipe on the frosting for my cupcakes so I chose not to add any chocolate chips initially. They would have gotten stuck in the decorator tip.
I simply decorated the top of the cupcakes with chocolate chips once I piped on the cookie dough frosting for each cupcake. I didn’t have anymore mini-chocolate chips on hand. So I just used normal-sized chocolate chips. I’m sure whichever size you choose to use, the frosting and the cupcakes will taste amazing.
And your kids will love you for making them. Mine did. I asked them how they liked the final product and Kayli responded with, “Mom, I will enthusiastically eat these for you anytime you choose to make them!”
As she was licking the frosting off the top of her cupcake (because that is just how kids eat cupcakes) Kayli asked me, “Mom, what is your talent?”
This seemed like such a random question at the time, but my guess is that as she was eating her Chocolate Chip Cookie Dough Cupcake she was thinking about the My Little Pony episode she watched this morning. In it the ponies were trying to discover their talents so they would receive their Cutie Marks (you know, those cute little pictures on their hind ends).
So I responded with, “Um, teaching kids, I suppose.”
She said, “Um no, you’re good at that, too, but I’m thinking your talent is baking yummy cupcakes! I wonder what your Cutie Mark would look like?”
Haha! So there you go. Give them a try. Your family and friends will love them.
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- ½ cup butter, softened
- ¾ cup brown sugar, packed
- 2 cups flour
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- ½ cup walnuts, chopped (optional)
- 2 cups sugar
- 1-3/4 cups flour
- ¾ cup Hershey’s Cocoa
- 1-1/2 tsp baking soda
- 1-1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- ½ cup unsalted sweet cream butter
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1¼ cup flour
- ½ tsp salt
- 4-5 Tbsp milk
- 1 cup mini-chocolate chips
- Cream butter and brown sugar in a mixing bowl.
- Add flour, milk, and vanilla; mix well.
- Stir in chocolate chips and walnuts.
- Refrigerate until you’re ready to drop into the cake batter.
- Combine the dry ingredients in a large mixing bowl.
- Add the eggs, milk, oil, and vanilla; beat well on medium speed for 2 minutes.
- Stir in the boiling water.
- Line muffin pans with cupcake liners.
- Fill each cupcake liner ⅔ full of chocolate cake batter.
- Using a cookie scoop, drop balls of chocolate chip cookie dough into the center of the cupcake batter.
- Bake the cupcakes for about 25 minutes in a 350 degree oven (until a toothpick inserted into the middle comes out clean).
- Let the cupcakes cool completely.
- Cream together the butter, sugar, and vanilla.
- Add in the flour and salt; mix well.
- Add the milk one tablespoon at a time until you reach the desired consistency.
- Either stir in the mini-chocolate chips and spread the frosting on the cupcakes, or leave them out of the frosting and pipe the frosting on the cupcakes, reserving the chocolate chips for decorating. (*If you want to pipe on the frosting, you’ll probably want to make a double batch of the frosting as it will take more to cover the cupcakes).