Chocolate Chip Cookie Dough Cupcakes + Fondant Firsts
I realize that cupcake down there is probably the reason why you came here, but bear with me for a moment while I show you my little girl’s birthday cake. I am not a cake decorator. Nor have I used fondant before (and was slightly nervous doing so, which is why I didn’t cover the whole thing). But it was so much fun! Fondant is like edible play-dough (barely edible – I really don’t like how the stuff tastes).
I baked up a Phillips Chocolate Cake (The one my grandma used to make a lot and nearly identical to Pioneer Woman’s chocolate sheet cake, minus a stick of butter. You don’t miss it.) and frosted it with a frosting recipe I saw on Tasty Kitchen. It was supposed to be the best frosting I’ve had in my life (according to the recipe name), but I don’t think it was. I wanted to love it, but I was pretty disappointed. I think it might be worth another shot, though. Someday.
The cake was still tasty. And ever so cute.
I’m really glad she didn’t ask for Ariel.
We had a party for her little friends and their families, and I didn’t think this would be enough to feed everyone. So I made cupcakes. Perhaps the best cupcakes I’ve had in my life. (I’m a big cookie dough fan, so it was naturally so.)
When a food blogger says that something is “life-changing”, that usually gets my attention. Such bold language isn’t used much. I don’t think I’ve used it too often. Maybe for this, and these, too. Annie, the woman who posted these on her blog said those words, and I think she was spot on.
Start off with a bunch of super-moist, slightly dense chocolate chip cupcakes and when they’ve cooled, cut cone-shaped holes in each of them.
Then fill them with an egg-less form of cookie dough.
Then top with this amazing frosting that tastes like cookie dough, too. Most likely you’ll have a bowl of cupcake bits, leftover “dough”, and a few dollops of frosting. Then as you putter about the kitchen, you’ll piece together bites of heaven until your stomach hurts.
But you’ll keep right on eating. That’s what happens when food changes your life.
PrintChocolate Chip Cookie Dough Cupcakes
Ingredients:
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 (semisweet or bittersweet)
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
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
Directions:
To make the cupcakes, 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.
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. Fold in the chocolate chips with a spatula.
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.
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. If the mixture is too soft or sticky to handle with your hands, refrigerate for an hour until it firms up. (Mine was just right - no chilling needed, but the original recipe suggested it.)
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 had about a 1/2 cup leftover.
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.
Makes 24 cupcakes.
from Annie's Eats
those were delicious! And the cookie dough in the middle was quite a surprise. For a minute I thought it was because the cupcake wasn't cooked all the way! haha, but it tasted so good, I didn't care.
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These really are amazing! And I am totally going to make these every month now…well, maybe not, but I am definitely making them soon, and for a family gathering so everyone can tell me how awesome they are. I loved these (and I am not a huge cake person…I like creative desserts)
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your fondant debut is really impressive!! i'll bet you could've done ariel too. :)
and wow, these cupcakes rock. there's no doubt in my mind that all the scraps and leftover bits would be in my belly before the final cupcake was frosted…
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these do look good! i've tried that "best frosting" too, i didn't think it was the best either..good, but not nearly the best
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First of all, your Hello kitty cake is awesome! I am ever so impressed.
I have been dying to make those cupcakes ever since Annie published them. A dream come true.
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The cake is very cute! Good job with the fondant. I have never used it before but have heard it is not very tasty. Those cupcakes, however…those look awesome. I'll have to try them soon!
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Oh my word. My cookie dough loving husband would go CRAZY for these cupcakes. I love them. I'll have to make them ASAP.
And your photos are GORGEOUS.
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Your Cupcakes are what we call here in Montreal… 'COCHON'… a double whamy of guiltful pigglet pleasure ;0)
First time visiting…took a quick look for now. I'll be back for more.
Thanks for the heads up on the 'Office One-Note' software…I'll certainly look into it…I guess I'll be a PC user for a while;)
Thanks for sharing and flavourful wishes, Claudia
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I love love love love love cookie dough anything, so I'm going to be making these soon. Also I'm amazed by your photography. I seriously think I want to eat more of your stuff because it looks so beautiful.
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Holy cow. These are one of those things I would love to make but know it's better off just to leave them be. We all know why. Sophie's cake turned out so cute. I can't believe she is three.
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Jessica – I totally know what you mean. I only make things like this for birthdays and when there are lots of people around to spread the pound and half (!) of butter. Otherwise I would probably die of toxicity. I have no self control :)
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These look incredible. I will be finding an excuse to make them as soon as possible!
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Happy belated birthday to your daughter. The cake looks so cute. I was debating about using that frosting. I think I will stick with the traditional types of frosting :).
These cupcakes look fantastic. I love how you decorated. I bookmarked this recipe.
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I'm so glad you enjoyed them, and agree with my assessment :) Gorgeous photos!
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These cupcakes are seriously divine. I love your idea of putting the eggless cookie dough in the middle! So clever. I think I could inhale about six of these. Nice!
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Oh, Donna… I wish I could take the credit for this idea! It all goes to Annie. :)
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Wow :) These look delicious. My youngest daughter loves cookie dough…can't wait to try them.
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Just a tip… I decorate cakes and can't stand how the (affordable) store-bought fondant tastes. Most recipes call for almond flavoring which is why it tastes so terrible!!! When I need to use fondant, I just use the same flavoring I would use in my decorating icing.. vanilla and butter flavors with a little lemon extract. It's delicious!
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I made these for a party last night – just wow. They were a major hit! The cookie dough in the middle was absolutely awesome. I couldn't eat more than one, they were so rich – probably a good thing. I might use a different frosting next time, something a little lighter – this one was delicious but I think it's what put me over the edge – it was pretty much whipped butter.
Thanks for sharing!
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Hi, love the idea and was drawn to your site based on the “paleo” title, but nothing in this recipe seems to be paleo friendly?!
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Our youngest is turning four soon and wants to make cupcakes. I’m not a cake fan, but these look delicious. My question: Does the recipe really use 6 + sticks of butter? Are these the 8 tbsp. sticks? So more than 3 cups of butter in 24 cupcakes? Sorry to be repetitive, but I’ve never….:) And, I’m guessing you began your Paleo quest some years after first making these? Thanks!
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Natalie Perry replied: — May 20th, 2013 @ 8:01 pm
Yes and yes. :) The cupcakes are denser than normal cupcakes and that filling is basically cookie dough (which is largely butter). They’re rich, too, so chances are you’d only eat one. They really are worth the butter splurge, in my opinion. Also, sugar is a worse culprit than butter, so of be wary of that instead. ;) For birthdays, though, we still do the real non-paleo treats.
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