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