Real talk - I drank two STRONG margaritas before sitting down to write this post. It's my cousin's birthday (her birthday cupcakes will come next week) and we went out for some happy hour drinks to celebrate. I made sure to edit all my photos and upload them, but I didn't have time to write the post.
So this is what you get. Sorry, but not that sorry, because those margaritas were delicious and strong and frozen. These cupcakes are not vegan, praise the lord. I need a break from the epic baking fails that has been vegan baking. Unfortunately, I did not test these, fortunately, they received rave reviews from my students who received these cupcakes for their birthday treat and from my coworkers.
I first made these cupcakes pre-blog. My baking life seems split between things I made before having a blog and things I've made since having a blog. From what I remember, chocolate chip cookie dough cupcakes are amazing. They are the perfect balance between decadence and fanciful!
These cupcakes are dense! Not in a bad, it's just cookie dough is dense and when there is a large ball of it in the middle of the cupcake it has a lot of mass and takes up a lot of volume. Please note I did not equate density to heaviness; that is a pet-peeve of mine and is scientifically inaccurate. However, that's what makes these cupcakes so magical. When else do you get to eat a cupcake with a cookie dough flavored frosting, chocolate chip cake, and actual cookie dough?
I hope you answered never. Because now you can change your life and make some chocolate chip cookie dough cupcakes. Not only will they be wonderful, but everyone who tries them will fall in love with you and ask you to make them again. True. Story.
One Year Ago - Irish Car Bomb Cupcakes, take 2
Chocolate Chip Cookie Dough Cupcakes Adapted from Annie’s Eats Yield - 14 cupcakes
Cupcakes 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature 3/4 cups packed light brown sugar 2 eggs 1 1/3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup coconut milk 1 teaspoon vanilla 1/2 cup mini chocolate chips, semisweet
- Preheat the oven to 350 F.
- Beat the butter and brown sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy. Beat in the eggs one at a time.
- Sift together the flour, powder, soda, and salt onto a sheet of parchment paper.
- Add the dry ingredients in three additions with the milk in two additions in between. Scrape the bowl as needed.
- Beat in the vanilla and chocolate chips.
- Use a standard size ice cream scoop to portion dough into lined cupcake tins.
- Bake for 15-18 minutes or until a toothpick inserted in comes out clean.
- Let cool completely on a wire rack.
Eggless Cookie Dough 1/2 stick (4 tablespoons) unsalted butter, room temperature 6 tablespoons packed light brown sugar 1 cup + 2 tablespoons flour 7 ounces (half a can) sweetened condensed milk 1/2 teaspoon vanilla 1/4 cup +2 tablespoons mini chocolate chips
- Combine the butter and brown sugar in the bowl of a stand mixer and beat until light and fluffy.
- Beat in the flour, sweetened condensed milk, and vanilla. Scrape the bowl as needed.
- Stir in the chocolate chips.
- Store in the fridge for at least an hour to firm up.
Frosting 2 sticks (16 tablespoons) unsalted butter, room temperature 1/2 cup packed light brown sugar 2 1/3 cups powdered sugar 2/3 cup flour 1/2 teaspoon salt 2 tablespoons coconut milk 2 teaspoons vanilla
- Beat together the butter and brown sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.
- Beat in the powdered sugar in 2 additions. Scrape the bowl as needed.
- Beat in the flour, salt, vanilla, and coconut milk. Mix until everything is well incorporated and the frosting is of a spreading consistency.
- Add to a piping bag with a large star attachment.
Assembly mini chocolate chips
- Cut a cone out of each cupcake about 1” deep. Cut off the pointy end and discard. Save the top crust part to use as a “cookie” for garnish.
- Use a 1-tablespoon scoop to portion the cookie dough. Roll the dough into balls and shape to fit in each cone on top of the cupcakes. Push down slightly.
- Pipe a swirl of frosting on top making sure to cover the cookie dough surprise.
- Add the “cookie” in the middle and decorate with mini chocolate chips.