Chocolate Chip Cookie Dough Cupcakes

Thursday, August 2, 2012

Chocolate Chip Cookie Dough Cupcakes

Posted by Wendy / 6 comments » / Recipes

Born out of a desire to combine my two favorite desserts, these cupcakes are by far the sweetest concoction I have ever made. The concept of a dessert within a dessert is nothing new but it is something I never experimented with. I wondered if a cookie within a cupcake was pushing the sweetness factor over the limit. I’ll readily admit these are incredibly sweet but not too sweet that they lose their individual flavor profiles. You can taste the cookie within the cupcake with each bite. The frosting amps up the sweetness factor but it is a great compliment to the tame flavor of the cupcakes. The chips within the cookie add a fun texture to this sweet treat.

When I first set out to make them I was a bit overwhelmed by all the steps necessary to get it done. I set the project aside until I had some leftover cookie dough to play with. I recently made these Chocolate Chip Cookies. I baked most of the batch and froze a dozen for later. I then promptly forgot to make the cupcakes I’ve been dying to try. While cleaning out my freezer I found the stash of a dozen cookies taking up residence in the back of my freezer. With cooler weather upon us I knew it was the perfect time to try this recipe.

These cupcakes taste best on the day they are made. The cookies stay soft and the chips are full of melty goodness with each bite. The cupcakes will still taste great on day two or three but the cookies are not as fresh.

I have provided links to the individual recipes I used to create this incredible concoction. Take note that you need frozen cookie dough for this recipe. Make the cookie dough first in order to have enough time to freeze it and then gather your ingredients for the cupcakes and the frosting.

Original recipe for Chocolate Cupcakes here

Original recipe for Chocolate Chip Cookies here

Original recipe for Vanilla Buttercream here

Chocolate Chip Cookie Dough Cupcakes

Yield: 12 cupcakes

Chocolate cupcakes stuffed with chocolate chip cookie dough are the ultimate combination of a dessert within a dessert. These cupcakes will undoubtedly satisfy your sweet tooth.

Ingredients

Chocolate Cupcakes

1 1/2 cups gluten free cake flour mix or blend

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water or 1 cup milk

1 teaspoon vanilla extract

1 tablespoon vinegar

Chocolate Chip Cookies

1 cup white rice flour

1 cup gluten free all purpose blend

1/4 cup coconut flour

2 teaspoons xantham gum

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup white sugar

1 cup brown sugar

1 cup (2 sticks) salted butter, softened

2 large eggs

2 teaspoons vanilla

2 cups chocolate chips

1 cup Rice Chex cereal crushed

Vanilla Buttercream

1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk

1 teaspoon pure vanilla extract

Directions

Prepare the Chocolate Chip Cookies Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix. Freeze one dozen unbaked cookies until firm, at least 30 minutes. Bake remaining dough as directed in link above or freeze remaining dough for future use.

Prepare the Chocolate Cupcakes Preheat oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake papers. In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.

Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).

Drop a ball of frozen dough into the center of each of the 12 cupcake papers. Divide the batter evenly among the cupcake tins about 2/3 filled. (You will have some remaining batter leftover for approximately 4-6 cupcakes. Bake regular cupcakes as directed in the link above.) Bake cookie dough cupcakes for approximately 20-25 minutes or until a cake tester comes out clean.

Allow the cupcakes to cool completely before adding the frosting.

Prepare the Vanilla Buttercream In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Assemble Frost the cupcakes with the Vanilla Buttercream. Sprinkle mini chocolate chips on top if desired.

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