Dark Chocolate Cupcakes Stuffed With Cookie Dough Are Utterly Outrageous

dark chocolate cupcake cookie doughSince debuting in Ben & Jerry's ice cream form over 20 years ago, the chocolate chip cookie dough dessert trend is going strong. And why shouldn't it be? No matter how you incorporate it into a dessert, it's the epitome of OMG yummy. And I think I may have just found the yummiest-sounding cookie dough recipe of all ...

Cookie dough-stuffed dark chocolate cupcakes. Yes, please!

Check it out ...

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Cookie Dough-Stuffed Dark Chocolate Cupcakes via TraceysCulinaryAdventures.com & adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis

Cupcakes
1 cup all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/4 cup granulated sugar
1/2 cup packed light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup whole milk, at room temperature
1/2 cup canola oil
1 teaspoon vanilla extract
2 large eggs, at room temperature

Cookie Dough
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup half-and-half
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup mini chocolate chips

Frosting
3/4 cup (12 tablespoons) unsalted butter, at room temperature
2 cups confectioners' sugar
1 cup of the cookie dough mixture

Preheat oven to 350 F. Line a muffin pan with paper liners.

Sift the flour and cocoa powder together into a large bowl (I almost never sift, but find it's the best way to deal with lumps in cocoa powder). Add the granulated sugar, brown sugar, baking soda, baking powder, and salt and whisk to combine. Add the milk, oil, vanilla, and both eggs to the dry ingredients and whisk just until all of the ingredients are evenly incorporated. Divide the batter evenly among the wells of the prepared pan, filling each about 2/3-full.

Bake the cupcakes for about 20 minutes, or until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes, then remove them to the rack to cool completely.

Meanwhile, make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Mix in the half-and-half and the vanilla. With the mixer on low, add the flour and the salt and beat just until incorporated. Remove 1 cup of the cookie dough mixture and set aside to use in the frosting. Add the mini chocolate chips to the cookie dough left in the mixer bowl and stir to evenly distribute. (At this point, I remove the prepared cookie dough from the mixer bowl so I can use it to make the frosting -- I don't bother washing it out.)

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Gradually add the confectioners' sugar to the bowl, about 1/2 cup at a time, and continue beating until the mixture is smooth. Add the cookie dough mixture (the 1 cup you reserved before adding the chocolate chips) to the frosting and beat until the mixture is smooth and fluffy, about 3 minutes.

To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with some of the cookie dough mixture, then replace the top portion of the cone (you'll need to slice off the tip). Transfer the cookie dough frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Garnish with additional mini chocolate chips, if desired.

Makes 12 cupcakes.

 

Image via Jamies Rabbits/Flickr

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