As I was flipping through my cookbooks, Addison stopped me on one of the pages and said, "Addie like this one." She had pointed to the cookie dough cupcakes from The Cookie Dough Lover's Cookbook that I had won from Lynsey Lou's. Atta girl, Addison! I couldn't have picked something better myself. I was so proud of her that I almost didn't realize that she kept flipping through the cookbook to point out recipes and photos that she did and didn't like. I asked her one more time if the cookie dough cupcakes were something she would enjoy, and she replied, "Oh yes. Addie like."
The cupcakes were incredibly moist and flavorful and were almost as good as the Hershey's ones that I love so much. They were just a tad drier, but that actually made them easier to work with (in terms of coring the cupcakes and removing them from the pan). My husband thought that these cupcakes were pretty awesome.Our friends really liked them too, and their 18 month old daughter had a blast digging into one! My little girl adored these cupcakes and devoured these almost instantaneously.
Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup dark or Dutch-processed cocoa powder, sifted
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk (I used 2% because that is what I had on hand)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup milk or cream (I used soy milk)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup mini semisweet chocolate chips, divided
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
Preheat oven to 350 degrees F. Line a cupcake or muffin tin with paper liners.
In a large mixing bowl, mix together the flour, cocoa powder, white and brown sugars, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and slowly add milk, oil, vanilla, and eggs. Stir until just combined and be sure to get all of the flour on the bottom of bowl.
Fill cupcake liners a little less than two-thirds full and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool.
While cupcakes are cooling, prepare the cookie dough. In a separate large mixing bowl, beat the butter and sugars with a mixer on medium speed until light and fluffy - about 2 to 3 minutes. Slowly add in milk and vanilla and continue to mix. Add the flour and salt and mix on low until incorporated. Set aside 1 cup of the dough for the buttercream. Finally, gently stir 1/3 cup of the chocolate chips into the remaining dough.
To make the the buttercream, cream butter with an electric mixer until fluffy, 1 to 2 minutes. Slowly add powdered sugar and beat until smooth. Add the reserved cookie dough and mix on medium-high speed until light and fluffy, about 2 to 3 minutes.
Using a paring knife, cut a cone-shaped piece (approximately 1 inch in diameter) from the top of each cooled cupcake. Alternately, you can use a cupcake corer to remove the middles. Fill cupcakes with cookie dough mixture. You can either replace the tops you cut out from the cupcakes or leave them off (and eat them!). Generously spread or pipe on the buttercream and sprinkle the cupcakes with the remaining chocolate chips.
Yield: 12 cupcakes (I got 13 cupcakes). I also had over a cup of leftover frosting, even after generously frosting 13 cupcakes. Feel free to eat the rest or save it to slather between a batch of chocolate chip cookies - yum!
Source: The Cookie Dough Lover's Cookbook, by Lindsay Landis
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