Chocolate chip cookie dough cupcakes are everything you could want in a dessert, plus more! Moist cupcakes with cookie dough truffles baked inside, then topped with a brown sugar buttercream frosting. Incredible.
A few weeks ago, I made a recipe from Culinary Concoctions by Peabody, a deadly and dangerous Chocolate Chip Cookie Dough Cheesecake. In her recipe, she warns that there will be extra cookie dough truffles, and she was right. After a few days of hiding them in the freezer and being unsure of what I wanted to make with them, I decided to follow her lead and use the rest in cupcakes.
I’ve been dying to make (and eat) chocolate chip cookie dough cupcakes, so this recipe was meant to be.
I sold the cupcakes at a bake sale for a previous employee of my store who has been battling cancer, and I raised $300. I was sold out long before we closed the store, and probably could have sold a ton more if I had been better prepared. I was proud of myself, though. I can always make improvements for the next time we need to raise some funds at the shop.
Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting
From Culinary Concoctions by Peabody
Chocolate Chip Cookie Dough Cupcakes
Ingredients:
- 3 cups flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp salt
- 12 TBSP unsalted butter , at room temperature
- 2 cups light brown sugar
- 3 large eggs (room temp, separated)
- 9 ounces unsweetened chocolate, melted
- 2 cups milk
- 1 ½ tsp vanilla
- cookie dough truffles
Preparation:
Grease and flour two muffing/cupcake pans.
Sift dry ingredients and set aside. Using medium speed of mixer, cream butter until smooth. Add sugar and beat until fluffy for 3 minutes. In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes. Add beaten yolks to butter mix and beat well. Add chocolate, mixing well. Add dry ingredients in thirds, alternating with milk and vanilla.
With each addition, beat until well mixed, but do not overbeat. Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth. In separate bowl, beat egg whites on high to soft peaks.
Gently fold into batter. Scoop batter into muffin pans, filling them up 1/3 of the way. Add a cookie dough truffle to the middle of the cupcake batter. Cover with another 1/3 of cake batter.
Bake at 350º for 18-22 minutes.
Cool in pans 10 minutes.
Brown Sugar Buttercream
Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups brown sugar
- 4- 6 cups confectioners’ sugar
- ½ cup milk
- 1 tsp pure vanilla extract
Preparation:
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 2 cups brown sugar, 2 cups confectioner’s sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.
I omitted the chocolate from the cupcake recipe because I didn’t feel like a chocolate cupcake. Not sure what was up with that, but oh well, I live to break the rules. If you do refrigerate the buttercream frosting, give yourself plenty of time for it to come to room temp again before you try to pipe those cupcakes – trust me.
Ok, I think we’ve had enough calories this week to last us a long long time. So enjoy these cupcakes with me and hit the salad bar heavy on the weekend because next week… Next week is trouble. I promise.
Brown Sugar Walnut Cake | saraheatsaustin
Thursday 13th of June 2013
[...] So school stresses me out. A lot. In some ways i’m kind of a perfectionist. I want everything to be as perfect as can be, including grades, so if I don’t get a good grade I get depressed and stressed and end up baking cakes and eating them all and… Ok it’s not quiet that bad but really, I don’t like school. Shocking right? I’m the first college student who’s ever said that before. It’s not like it’s even really that hard, it’s just the making myself study and do the work and all that. Then you think you studied as much as you possibly can and STILL end up with a less than perfect grade. It’s frustrating! So in times like those, I make a cake to celebrate how truly awesome and smart I am, no matter what my teacher or grades say! I’m fabulous and I know it! So for all you college/highschool students or even just hard working people out there, here is a truly delicious cake you can make to celebrate this glorious time of year we call the fall, and salute our teachers/bosses in our now filled out tight jeans! Because we’re worth it! Cake adapted from Magnolia Bakery Cupcakes. Recipe on Food Network here. Frosting adapted from the fabulous and talented Kita from Pass The Sushi. Recipe here. [...]
Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting
Sunday 10th of February 2013
[...] Find the recipe at : passthesushi.com [...]
Maggie @MaggieCooks
Thursday 21st of July 2011
This look so yummy and delicious! I cant wait to give chocolate chip cookie dough a try on cupcakes :D
Week of 100 Cupcakes: Monday | EatTheWeb
Sunday 1st of May 2011
[...] Chocolate Chip Cookie Dough with Brown Sugar Frosting – Pass the Sushi [...]
Susan & Mitchell Salzman
Saturday 30th of April 2011
cupcakes + chocolate chip cookie dough - it's all good here! these look amazing.