Chocolate Chip Cookie Dough CupcakesPosted: October 25, 2011 | |
I can’t believe that fall is flying by so quickly and it’s already nearing the end of October. Woah. And I still have so many pumpkin/apple goods to bake!! But more of those to come later. Apple and pumpkin are most certainly still in fashion well into the winter. Speaking of winter, we had our first frost this morning. There’s a golf course behind our apartment, and its sloped were just-so coated with a tiny white sprinkling. Those slopes also look like prime sledding material. I doubt the grounds crew would be in favor of that though.
In rabbit-related news, Izzy does like parsley. Watching her slowly chew down a stem of parsley is another item I can add to the list of adorable things Izzy does, along with stretching & yawning, lying on her side, hunching over into a little ball and napping. She’s also getting a little better about using her litter box. The patience is starting to pay off.
Anyway, this post sadly does not involve apples or pumpkins, but it’s ok, because these babies are amazing. I first made these cupcakes last year for a physics department potluck I attended with Luke. I believe I was actually applauded for them by other attendees. This time around, I made them for the occasion of Luke’s boss’s birthday. Again, they did not disappoint. I mentioned earlier I also took some to my good friends at Holy Cross, where they were deemed “crack cupcakes.”
These cupcakes are a mouthful (and not just their title!); rich, moist and perfectly sweet, which is an amazing feat when you think about how much cookie dough is involved. I think the coconut milk in the cupcake batter adds richness and complements the cookie dough, which is eggless, so when (yes, when) you have leftover cookie dough, you can eat it and not worry about salmonella. I added my leftover cookie dough (and frosting) to an ice cream recipe, which was also fabulous.
I know these cupcakes are decadent, but they are sooo worth it. It’s definitely the kind of cupcakes everyone should try at least once. Or multiple times.
Chocolate Chip Cookie Dough Cupcakes
Adapted From Love & Olive Oil
Makes 14-15 cupcakes.
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
3 tablespoons milk
3/4 cup mini semi-sweet chocolate chips
1/2 cup milk
1/2 cup coconut milk
1/3 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3/4 cup butter, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
3/4 cup eggless cookie dough, room temperature
First make the cookie dough:
Beat the butter, sugars, and vanilla with electric mixer until creamy. Add the milk and beat well. Add in the salt, baking soda, and flour and slowly mix until combined. Stir in chocolate chips.
Form teaspoon-sized balls (approx. 1″ across). Roll and place on a foil-covered baking sheet. Make approximately 14 dough balls, reserving at least 3/4 cup of the dough for frosting (extras? eat it!). Freeze dough balls for at least 2 hours until solid.
Make the cupcakes:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk together milk, coconut milk, sugars, oil, and vanilla. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners one-half of the way full (approximately 3 tablespoons of batter each). Do not overfill. Drop one frozen cookie dough ball into the center of each cup. Bake for 20 to 22 minutes or until tops are puffed and golden. Transfer to a cooling rack, and let cool completely before frosting.
Make the Frosting:
Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add milk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined. Taste, and add more cookie dough if you like. Spread or pipe onto cooled cupcakes, and sprinkle with more mini chocolate chips.