Friday, April 30, 2010

Chocolate Chip Cookie Dough Cupcakes

I made these cupcakes for my baby's 2nd birthday. They turned out so yummy! I found the recipe on I followed the recipe for the cookie dough, but didn't use the boxed mix for the cupcakes. I just used a basic white and a chocolate cupcake recipe. For the frosting I piped on buttercream for the chocolate cupcakes, and fudge frosting for the white cupcakes. If anyone is interested in the cupcake and frosting recipes I used leave a comment and I'll post them. On the top I put a mini chocolate chip cookie. I got them at Walmart; 100 calorie pack, Great Value brand. The secret is freezing the cookie dough balls before baking so that they don't cook completely. To make this easier you could use store bought refrigerated cookie dough and freeze it in balls like the recipe says. Also try substituting the yellow cake mix for a different flavor, or try your own recipe like I did. So, next time you make cupcakes...try sticking some cookie dough in the middle!

Chocolate Chip Cookie Dough Cupcakes
Cookie Dough
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 tsps vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

1. Whisk together the flour, baking soda, and salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Top with desired frosting. Makes 24 cupcakes