Cookie Dough Stuffed Cupcakes

Posted on April 23, 2011

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Every Wednesday night I have art history. It’s two and a half hours long. Needless to say, I can’t pay attention in that class, so I started bringing my computer. I browse Foodgawker.com with a Word document open so I can save the links to recipes I want to create for this blog. Two and a half hours of looking at food is magical. I found tons of desserts and a few entrees as well. I spotted this awesome stir fry recipe using Ramen noodles without the sodium filled spice packets! (I can totally do that next year in my apartment.) I found a few cupcake recipes that I want to do and basically put it to a vote between my friends and siblings. They all chose Cookie Dough Stuffed Cupcakes from Kris at youngmarriedchic.com. The recipe is in bold.

For the cupcakes:
*3 sticks unsalted butter, at room temperature
*1½ cups light brown sugar, packed
*4 large eggs
*2 2/3 cups all-purpose flour
*1 tsp. baking powder
*1 tsp. baking soda
*¼ tsp. salt
*1 cup milk
*2 tsp. vanilla extract
*1 cup chocolate chips

~To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. 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. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
~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. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.

~Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

The batter was seriously the fluffiest batter I’ve ever eaten in my whole life. The cupcakes came out rich and moist. I think it was the alternating with milk and flour in the second to last step. I’m not sure but these cupcakes were literally heaven in my mouth and there wasn’t even filling or icing on them yet! The filling comes next 🙂

For the filling:
*4 tbsp. unsalted butter, at room temperature
*6 tbsp. light brown sugar, packed
*1 cup plus 2 tbsp. all-purpose flour
*7 oz. sweetened condensed milk
*½ tsp. vanilla extract
*¼ cup mini semisweet chocolate chips

~To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

~To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I ended up with leftover dough (nice!)

I used a small apple corer to take the centers out of the cupcake. I used my hands to ball and roll the “cookie dough” into fat little tootsie roll shaped logs and just pushed them into the center. It was quite an easy filling to work with, which is good because I’ve never worked with fillings before and was a little nervous about it.

For the frosting:
*3 sticks unsalted butter, at room temperature
*¾ cup light brown sugar, packed
*3½ cups confectioners’ sugar
*1 cup all-purpose flour
*¾ tsp. salt
*3 tbsp. milk
*2½ tsp. vanilla extract

For decoration:
*Tiny chocolate chip cookies (if you feel ambitious)
*Mini chocolate chips

~To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
~Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

This recipe said it yielded 24 cupcakes but I got more out of it than that.. and I even filled some of them a bit too high. So I really think it could yield about 34 cupcakes- which is a LOT of these rich delicious cupcakes. I’ve never done a cupcake with a filling before and this one was really easy! I put them on the cupcake tier and I was done!

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Posted in: Cupcakes