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.
Chocolate Chip Cookie Dough Cupcakes – as seen on kevin and amanda – makes 24
Make mini chocolate chips (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.
Mini Ultimate Chewy and Soft Chocolate Chip Cookies – from Regan Daley’s In The Sweet Kitchen
1/2 cup unsalted butter at room temp
1/2 cup packed light brown sugar
1/4 cup sugar
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
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.
Egg-less Chocolate Chip Cookie Dough – from Picky Palate
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
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.
Chocolate Chip Cookie Dough Cupcakes – from The Cupcake Blog – makes 24
1 batch egg-less cookie dough, scooped and frozen
3 sticks softened butter
1 1/2 cups light brown sugar, packed
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla
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.
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.