Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream

I made these cookie dough cupcakes for my friend who loves to eat raw cookie dough and cake batter (more than the actual baked good itself). I thought what better than a cupcake that has raw cookie dough in it (except it’s eggless so don’t worry, there is no salmonella to fear!). I must say though, I messed up a bit on these and hopefully you can learn from those mistakes.

I found the recipes at KevinandAmanda and their turned out much better looking than mine! First, the cupcake batter I had made way more than 24 cupcakes. For some reason I had enough for probably 30 cupcakes or so. I also had enough cookie dough balls for that many cupcakes. So keep that in mind for yours! Here’s the recipe:

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream

Yield:  24 cupcakes and a little more

Ingredients:

Cookie dough Balls:
1 cup (2 sticks) butter softened room temperature
3/4 cup sugar
3/4 cup brown sugar
4 Tbsp milk
1 Tbsp vanilla
2 ½ cups all purpose flour
1/4 tsp salt
1 cup chocolate chips (mini is called for in original recipe)

Cupcake Batter:
1 ½ cup (3 sticks) butter softened room temperature
1 ½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla extract

Cookie Dough Buttercream Frosting
1 ½ cup (3 sticks) butter softened room temperature
3/4 cup light brown sugar, packed
3 ½cups powdered sugar
½ tsp salt
2 Tbsp milk
1 tsp vanilla extract

Directions:

Cookie Dough Balls

  1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.
  2. Beat in milk and vanilla until incorporated and smooth.
  3. Beat in the flour and salt until just combined. Stir in the chocolate chips.
  4. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet until firm.

Cupcakes

  1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.
  3. Using a 3 tbsp scoop, fill the prepared cupcake liners a little less than 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
  4. Bake at 350 for 16-18 mins.

Buttercream Frosting

  1. 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.
  2. Beat in the salt, milk, and vanilla extract until smooth and combined.
  3. Frost the cupcakes and decorate with a cookie or mini chocolate chips.

Click to Print Chocolate Chip Cookie Dough Cupcakes

Lessons Learned

These are things I learned while making the cupcakes…

1.  Don’t fill the cupcakes this much with batter. Remember Archimedes – the cookie balls will displace the batter, and then you’ll have too much.

Now I placed the cookie ball in and the cupcake pan is full.

 

2.  They call to refrigerate the cookie dough balls overnight, but I didn’t think that far ahead and froze them in the freezer while I made the buttercream frosting. Maybe that affected my cupcakes too?

Here’s what the making of the cookie dough looked like.

Then I rolled it into non-perfect balls.

And here’s how they looked baked up. You can see some overflowed and burnt on the edges. It even dripped in my oven and caused a big mess!

 

3.  It doesn’t matter if you screw up baking – it will probably still taste good. So eat up!

 

I cheated and bought some Chips Ahoy (chewy) chocolate chip cookies and garnished the cupcakes with it. Mini chocolate chips also looks cute, but I didn’t have any on hand. Plus, this officially made each cupcake weight 5 lbs – not really but everyone that picked one up said “whoa, how much do these weigh?”. Most people couldn’t even finish a whole cupcake they were so rich! Drink with coffee to cut the richness.

 

 

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