Chocolate Chip Cookie Dough Cupcakes

You guys all know that we love cookie dough in the Beantown Baker household. It wasn’t until recently that I was able to hear Hubby pronounce that a cookie I had made was better baked than raw. We’ve all seen the cookie dough cupcakes on the internet and I have been wanting to make them for quite some time…

I was waiting for a proper occasion to make these cupcakes because I knew they’d be special. More special than cupcakes you take to work with you. So when our friend M asked me to bake for his fiancee’s birthday party, I decided that was just the occasion I had been waiting for!

When I first tasted one of these cupcakes, I thought they were too sweet. Can you believe it? Me? Thinking something was too sweet? I realized later that day it was probably because I tasted it at 8am and really, who needs dessert at 8am? When I split one with Hubby later that night at the birthday party, I realized they weren’t too sweet at all. In fact, they were as special as I had envisioned.

These cupcakes have quite a few components. Enough that it could be overwhelming to tackle them all in one day. In fact, you can’t tackle it all in one day since the cookie dough has to freeze overnight.

Here’s what I did. I made the mini cookies a couple days in advance. The garnish could be left off, but they add to the overall look of the cupcake, so I definitely recommend including it. I chose a recipe that would still be substantial even in it’s tiny form. I stored the mini cookies in a tupperware container until I was ready to garnish my cupcakes.

I also made the cookie dough a couple days in advance. It needs to freeze overnight and would be fine in the freezer a couple days or even longer if you put them in a ziplock bag. Then the day of the party, I baked the cupcakes, made the frosting while they cooled, and then assembled them. It worked out perfectly. I have no idea how long these cupcakes would last because they all disappeared very very quickly.

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Chocolate Chip Cookie Dough Cupcakes

Yield: 24

Ingredients:

For the Mini Ultimate Chewy and Soft Chocolate Chip Cookies
1/2 cup unsalted butter at room temp
1/2 cup packed light brown sugar
1/4 cup sugar
1 egg
3/4 tsp vanilla
1 1/2 cups plus 1 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
8 oz mini chocolate chips

For the Egg-less Chocolate Chip Cookie Dough
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 Tbsp milk
1 Tbsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 cup mini chocolate chips

For the Chocolate Chip Cookie Dough Cupcakes
1 batch egg-less cookie dough, scooped and frozen
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 eggs
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla

For the Brown Sugar Frosting
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp salt
2 Tbsp milk
1 tsp vanilla

Directions:

To assemble the Chocolate Chip Cookie Dough Cupcakes
Make mini chocolate chip cookies (can be done a couple days in advance).

Make cookie dough balls and place in the freezer (can be done a couple days in advance).

Make the cupcakes and frosting. Once cupcakes are completely cooled, frost with brown sugar buttercream. Sprinkle mini chocolate chips on top of frosting. Garnish with mini chocolate chip cookie.

For the Mini Ultimate Chewy and Soft Chocolate Chip Cookies
Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.

In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the egg. Beat in the vanilla.

Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chips.

Using a cookie scoop, scoop out a portion of dough. Make that portion into two balls of dough and place on pan. Continue until the pan is full. Bake for 6-7 minutes or until light golden brown. Cool cookies on sheet for 5 minutes before removing to a cooling rack.

Note: Once you have 24 mini cookies, feel free to make normal sized cookies. Using a cookie scoop, they should bake 10-12 minutes.

For the Egg-less Chocolate Chip Cookie Dough
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.

Beat in milk and vanilla until incorporated and smooth.

Beat in the flour and salt until just combined. Stir in the chocolate chips.

Using a cookie scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight.

For the Chocolate Chip Cookie Dough Cupcakes
Preheat oven to 350. Prepare two muffin pans.

Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds after each.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Measure out milk and vanilla together.

Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.

Scoop into cupcake papers about half to three-quarters full. Drop one frozen scoop of cookie dough into each cupcake. Do not press the dough down at all.

Bake for 20-22 minutes until edges start to turn golden.

For the Brown Sugar Frosting
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.

Beat in the powdered sugar until smooth.

Beat in the salt, milk, and vanilla extract until smooth and combined.

Chocolate Chip Cookie Dough Cupcakes Recipe as seen on kevin and amanda
Mini Ultimate Chewy and Soft Chocolate Chip Cookies Recipe from Regan Daley's In The Sweet Kitchen
Egg-less Chocolate Chip Cookie Dough Recipe from Picky Palate
Chocolate Chip Cookie Dough Cupcakes Recipe from The Cupcake Blog
Brown Sugar Frosting Recipe adapted from How to Eat a Cupcake

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18 Responses to “Shipping Cupcakes in a Jar”

  1. #
    1
    CB — November 9, 2008 at 4:22 pm

    I love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
    /Clara

  2. #
    2
    Jen — November 9, 2008 at 4:23 pm

    I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…

  3. #
    3
    CB — November 9, 2008 at 4:35 pm

    Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
    /Clara

  4. #
    4
    Jen — November 9, 2008 at 4:42 pm

    I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.

    The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.

  5. #
    5
    ttfn300 — November 9, 2008 at 7:29 pm

    haha, i’ve never seen that before 🙂 love it!

  6. #
    6
    Katie — November 10, 2008 at 1:14 pm

    OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!

  7. #
    7
    Janna — November 11, 2008 at 2:46 pm

    I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!

  8. #
    8
    Beth — November 16, 2008 at 4:25 pm

    Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.

  9. #
    9
    Renée — March 12, 2009 at 3:24 pm

    I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?

  10. #
    10
    Jen — March 12, 2009 at 3:30 pm

    Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…

  11. #
    11
    Renée — March 12, 2009 at 3:33 pm

    Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)

  12. #
    12
    Jen — March 12, 2009 at 3:35 pm

    Oh that’s a good idea!! I might have to order some more jars and do the same myself…

  13. #
    13
    Hillary — June 5, 2009 at 3:25 pm

    What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!

  14. #
    14
    CuteCupcakesAllTheTime — May 6, 2010 at 5:39 pm

    This comment has been removed by the author.

  15. #
    15
    CuteCupcakesAllTheTime — May 6, 2010 at 5:40 pm

    Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com

  16. #
    16
    Pat — February 16, 2013 at 11:19 am

    Did you freeze them before shipping? The jars looked frosted…

    • beantownbaker — February 24th, 2013 @ 10:21 am

      I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.

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    17
    PinkSuga — October 27, 2014 at 7:38 pm

    What shipping method did you use? Overnight or Express???

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