Cookie Dough Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 large mixing bowls
- 2 medium mixing bowls
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 small cookie scoop or teaspoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag or zip-top bag
- 1 piping tip (optional)
Ingredients
- 60 gram all-purpose flour heat-treated
- 60 gram unsalted butter softened
- 50 gram light brown sugar packed
- 25 gram granulated sugar
- 15 milliliter milk
- 2 milliliter vanilla extract
- 45 gram mini chocolate chips
- 160 gram all-purpose flour
- 6 gram baking powder
- 2 gram salt
- 115 gram unsalted butter softened
- 150 gram granulated sugar
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 120 milliliter whole milk room temperature
- 170 gram unsalted butter softened
- 200 gram powdered sugar sifted
- 60 gram light brown sugar packed and finely ground if possible
- 30 milliliter heavy cream or milk
- 3 milliliter vanilla extract
- 60 gram mini chocolate chips
Instructions
- Preheat oven to 175°C and line a standard 12-cup muffin tin with paper cupcake liners.
- Spread 60 g flour for the cookie dough on a baking sheet and heat in the oven for 5 minutes, then let it cool completely.
- In a medium bowl beat 60 g softened butter, 50 g brown sugar, and 25 g granulated sugar until light and creamy.
- Mix in 15 ml milk and 2 ml vanilla extract until smooth.
- Stir in the cooled heat-treated flour just until combined, then fold in 45 g mini chocolate chips.
- Roll the cookie dough into 12 small balls, place on a plate, and chill in the refrigerator while making the cupcakes.
- In a large bowl whisk together 160 g flour, 6 g baking powder, and 2 g salt for the cupcakes.
- In another large bowl beat 115 g softened butter and 150 g sugar until pale and fluffy, about 2 to 3 minutes.
- Beat in the 2 eggs one at a time, then mix in 5 ml vanilla extract.
- Add the dry ingredients to the wet mixture in two additions, alternating with the 120 ml milk, beginning and ending with the dry ingredients, and mix just until combined.
- Divide the cupcake batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and cool the cupcakes in the pan for 10 minutes.
- Remove the cupcakes from the pan and allow them to cool completely on the wire rack, about 20 minutes.
- While cupcakes cool, make the buttercream by beating 170 g softened butter until creamy and smooth.
- Gradually add 200 g powdered sugar and 60 g light brown sugar, beating on low at first and then on medium until fluffy.
- Beat in 30 ml heavy cream and 3 ml vanilla extract until the frosting is light and spreadable, adding a little more cream if needed.
- Fold in 60 g mini chocolate chips with a spatula.
- Once cupcakes are completely cool, use a small knife or apple corer to remove a small plug from the center of each cupcake.
- Place one chilled cookie dough ball into the center of each cupcake and gently press down.
- Transfer the buttercream into a piping bag fitted with a tip or a zip-top bag with the corner snipped off.
- Pipe or spread the cookie dough buttercream on top of each cupcake, covering the filled center.
Notes
For best results, ensure the flour for the cookie dough is fully heat-treated and completely cooled to keep the filling safe and not gummy, and let the cupcakes cool fully before filling or frosting so the cookie dough centers and buttercream do not melt. If the frosting feels too soft, chill it for 10 to 15 minutes before piping, and if it feels too stiff, add milk or cream a teaspoon at a time; these cupcakes keep well covered in the refrigerator for up to 3 days, but let them sit at room temperature for 15 to 20 minutes before serving for the best texture and flavor.
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