| How to Make Chocolate Chip Cookie Dough Cupcakes Jan 20th 2013, 12:00 If you loved to eat leftover cookie dough when you were a child, then this is the recipe for you. Because the cookie dough is frozen before it is baked with the cupcake, you will get the full effect of eating cookie dough with every bite.
Edit Ingredients Servings: 24
Prep time: 50 minutes
Cook time: 20 minutes
Cookie Dough - 1 1/2 cups all-purpose (plain) flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup miniature semisweet chocolate chips
Cupcakes - 1 box yellow cake mix (18 oz/510g size)
- 1 1/3 cups water
- 1/3 cup cooking oil
- 3 eggs, beaten
Frosting - 3 sticks (340g) unsalted butter, softened at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners' sugar
- 1 cup all-purpose (plain) flour
- 3/4 tsp salt
- 3 tbsp milk
- 2 1/2 tsp vanilla extract
Prepare the Cookie Dough Once you have prepared the cookie dough, you will have to freeze it for several hours. - Mix the flour, baking soda and salt together in a medium bowl. Set the bowl aside.
- Cream the butter and the sugars together in a medium bowl, using a spoon. Mix until smooth.
- Add the one egg and the vanilla extract to the bowl. Beat them until the batter is smooth.
- Stir the egg and vanilla into the creamed butter and sugars.
- Stir the flour mixture into the creamed ingredients.
- Fold in the chocolate chips using a rubber spatula. Mix them gently until they are evenly combined into the cookie dough.
- Form the dough into tablespoon-sized balls.
- Place the cookie dough balls on a baking sheet.
- Place the sheet into the freezer. Freeze the cookie dough balls until they're solid. This process should take about 2 hours.
Make the Cupcakes You can make your cupcakes from your favorite recipe, or follow the steps below to make cupcakes from a boxed cake mix. - Preheat the oven to 350°F/180ºC. Put 24 paper liners into 2 12-cup muffin tins.
- Beat the eggs with a whisk in a large bowl.
- Add the cake mix, water and oil to the beaten eggs.
- Continue to beat the mixture for several minutes until the batter is smooth.
- Spoon the batter into the cupcake liners. Fill each holder 2/3 full.
- Remove the cookie dough sheet from the freezer. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake both trays of cupcakes at the same time if your oven is large enough to accommodate 2 pans. Otherwise, bake each muffin tin at a time for about 20 minutes.
- Test for doneness by inserting a toothpick in a cupcake. If the toothpick comes out clean, the cupcakes are finished baking. Don't insert the toothpick into the cookie dough ball!
- Remove the cupcakes from the oven.
- Place the muffin tin on the counter. Allow the cupcakes to cool for 10 minutes.
- Remove the cupcakes from the pan. Place them on a wire rack to finish cooling.
Make the Frosting These cupcakes are rich enough not to require frosting, but the icing and chocolate chip garnish make these cupcakes truly irresistible. - Cream the butter and the brown sugar in a medium bowl using a spoon.
- Mix in the confectioners' sugar until the batter is smooth.
- Stir in the flour and salt a little at a time. Mix well after each addition to avoid clumps.
- Mix in the milk and vanilla extract until the icing is well blended.
- Frost each cupcake using a flat butter knife.
- Garnish with miniature chocolate chips, if desired.
- Finished.
- You can double the cookie dough recipe and keep half of the dough balls in the freezer so that you have them on hand the next time you want to make these cupcakes. Just be sure to wrap them well or put them into a sealable freezer bag.
- If you're in a hurry, you can use prepared cookie dough, but you will still have to freeze it after you form it into balls.
Edit Warnings - Do not skip the process of freezing the cookie dough. If you bake the cupcakes with unfrozen cookie dough, it will bake at the same rate as the cupcake batter and the cookie dough portion will end up being hard and dry.
- Do not over bake these cupcakes. The directions state 20 minutes in the oven, but you should start checking for doneness after 15 minutes.
- This recipe contains raw eggs. Even if you grew up eating raw cookie dough, it is probably wise for pregnant women, small children and the elderly not eat the raw dough.
Edit Things You'll Need - 4 mixing bowls
- 3 mixing spoons
- Rubber spatula
- Whisk
- Measuring spoons
- Measuring cup
- Cookie sheets for freezing the dough
- 2 muffin pans (enough for 24 cupcakes)
- 24 paper muffin liners
- Wire cooling rack
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