This past weekend has been a sugar-fest for the Sykes family. We have had celebration after celebration with a couple of soccer games thrown in for good measure. (Too bad I wasn’t the one taking part in the soccer, I wouldn’t feel so guilty about all of the goodies I enjoyed.)
These cupcakes are one of the treats we enjoyed this weekend. My sister-in-law Julie loves cookie dough so when we gathered together to celebrate her finishing all of the requirements for becoming a CPA it was only fitting that cookie dough be involved in the festivities. The cupcakes were quite delicious!
To create these treats, I made a batch of vanilla cupcakes and chocolate cupcakes. Next, I filled them with the cookie dough (the dough doesn’t contain eggs so you don’t have to worry about eating it raw) and topped them with a special frosting that tastes like cookie dough as well. If you enjoy cookie dough as much as Julie, you owe it to yourself and family to make these cupcakes. They are over the top, but well worth the work. My favorite was the chocolate cupcake, but honestly I cannot imagine a scenario where I would pass up a vanilla cupcake filled with cookie dough.
Chocolate Chip Cookie Dough Cupcakes
Printer Friendly Recipe
24 chocolate or vanilla cupcakes, cooked and cooled
For the filling:
1 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
3/8 cup brown sugar
3/8 cup sugar
1/2 teaspoon vanilla
2 1/2 Tablespoons milk
1/2 cup mini chocolate chips
To make the filling, cream butter and sugars together until the mixture is light and fluffy. Add milk and vanilla. Mix in flour, soda, and salt on low until incorporated into the butter mixture. Stir in chocolate chips.
For the frosting:
3 sticks unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners’ sugar
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoons vanilla extract
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Cut the bottom portion of the cake off of each cone reserving the top to place over the filling. Fill each hole with a heaping teaspoon of the cookie dough mixture. Top with the top portion of the cake cone to cover the filling. Frost with frosting and sprinkle with mini chocolate chips for garnish.