I love quite a few things in life… my husband, family, dog, and chocolate chip cookie dough! When I saw these cupcakes on Annie Eats (quite a few months back I must add) I knew I needed to make these, but to be honest like most baked goods I was intimidated! So, I put the recipe on my recipe wrack and let recipes pile in front of it… until last week. I decided it was time I tackled another home-made cupcake recipe. OMG, I’m so mad I waited this long. I could have honestly ate all 26 of these cupcakes, and then I remembered how many sticks of butter went into these cupcakes! lol… You will definitely want to go to a whole sale club like Costco to purchase your butter before baking this recipe. It’s the cost effective way to bake these (and yet my husband thought that 4lbs of butter would last until Christmas–ha!).
Everyone who ate these instantly fell in love with them, and to be honest, most people thought they came straight from a bakery! That’s how amazing these were! I hardly ever make the same recipe twice in one month or even twice in a few months, but I have to admit that I’m planning on making these later on again this week for another event we will be attending, and then I guess a third time for my coworkers since they are all mad at me for not bringing them in on my day off!
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 I only had half and half on hand I used 1/2 cup half and half and 1/2 cup of water
- 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
Instructions
- 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. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
- 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. (as pictured at left--I used a melon baller to scoop out the inside and you'll see that I left the little balls of cookie cake whole, so that I could reuse them and top each of the cupcakes with a mini cookie)!
- 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. (If you refrigerate this icing you will need to let it come to room temperature before handling it... it was a bit difficult to deal with cold since it was full butter that had almost hardened!
- Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies (or the middles of the actual cupcake) for decoration.
Thanks everyone for all the kind comments! I'll be posting another unique flavored cupcake next week–until then keep following to see the variety of recipes I have to offer!
one word… YUM!! I'm your newest follower… come by and visit me at Sassy Sites! 🙂
Thanks for those delicious cakes, the taste took me back to my country, I felt like the film critic ratatui congratulations are an excellent cook.
These look delicious! I've made cookie dough cupcakes before and baked the cookie dough inside the cupcake, which wasn't bad but probably lacks the straight-from-the-mixing-bowl flavor of yours.
Make sure you don't save the recipe too long–you'll regret it once you make them! They are simply amazing!
Those look so tasty! I'm definitely going to have to save this recipe to try.
Wow. Those look delish! I could eat one for breakfast right now!