COOKIE DOUGH CUPCAKES
Easy vanilla cupcakes made with mini chocolate chips, stuffed with edible cookie dough, and topped with a brown sugar buttercream frosting.
Provided by Heather Perine
Categories Dessert
Time 1h30m
Number Of Ingredients 25
Steps:
- Heat-treat the flour. Preheat the oven On a parchment-lined baking sheet, spread out the flour. Bake for 10 minutes. Remove from the oven and allow to cool before using.
- Cream butter and sugar. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on high speed for 2 minutes, until the mixture is light and fluffy. Add the vanilla and milk and mix until combined. Scrape down the bowl as needed.
- Add dry ingredients. Sift together the heat-treated flour and salt. Add the dry ingredients to the creamed butter mixture. Mix on medium until fluffy and combined. Scrape down the sides of the bowl. Add the chocolate chips, and mix for an additional 30 seconds. Refrigerate for about 15-30 minutes until it has firmed up a bit.
- Preheat and prepare pan. Preheat the oven to 350° F. Line a cupcake pans with paper liners. Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together the flour, baking powder and salt. Stir in the chocolate chips. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together butter and sugar. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla.
- Add the dry ingredients. Add the dry ingredients to the butter mixture, mixing just until combined.
- Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Combine butter and brown sugar. In a stand mixer, fitted with a paddle attachment, combine the butter and brown sugar in the bowl of your stand mixer. Mix on medium speed until light and fluffy about 2 minutes
- Add powdered sugar. Add the confectioners sugar (1/2 cup to 1 cup at a time) and mix on low speed at first, then increase the speed until combined.
- Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
- Core the cupcakes. Once cupcakes are cooled, core and remove the center of the cupcake. Save the center to top the cupcake with again. I like to shave it down so it's a "lid" to place on top when filled.
- Fill with cookie dough. Fill with about a tablespoon of cookie dough into the center. Place the cupcake top back on.
- Frost cupcakes. Using a piping bag fitted with piping tip, swirl on the buttercream frosting. Garnish with additional cookie dough or a "scoop" if you want!
Nutrition Facts : Calories 682 kcal, Carbohydrate 85 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 123 mg, Sodium 81 mg, Fiber 1 g, Sugar 64 g, ServingSize 1 serving
CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 2h40m
Yield 24
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g
COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: vanilla cake mix, chocolate chip cookie dough, chocolate chips, cream cheese frosting
Provided by Tasty
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- Pipe the frosting onto each cupcake, then top with chocolate chips.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, Sugar 50 grams
CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES
This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h5m
Yield 2 dozen cupcakes
Number Of Ingredients 13
Steps:
- Cookie Dough Balls:.
- Whisk together the flour, baking soda, and sea salt Set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
- Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
- Fold in the chocolate chips; mixing just enough to evenly combine.
- Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350.
- Line 24 muffin cups with paper liners.
- Cupcake Mix:.
- Beat 3 eggs in a large bowl with an electric mixer to break up.
- Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
- Spoon into the prepared cupcake liners, filling each 2/3 full.
- Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
- Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.
COOKIE CUPCAKES
These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.-Sue Smith, Joaquin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 305 calories, Fat 16g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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