Chocolate Chip Cookie Dough Cupcake
- CHOCOLATE CHIP COOKIE DOUGH :
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks salted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups semi-sweet chocolate chips
- VANILLA CUPCAKE :
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick salted butter (softened)
- 1 cup sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2/3 cup whole milk (chilled)
- FROSTING :
- 3/4 cup salted butter
- 1 3/4 cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla extract
For the Chocolate Chip Cookie Dough: Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a medium bowl add the flour, baking soda and salt and whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated sugar, brown sugar and vanilla extract and beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add chocolate chips and stir to combine.
Using a teaspoon measure, spoon 12 balls of cookie dough onto baking sheet. Reserve remaining raw cookie dough to fill the center of cupcakes.
Bake for 10-12 minutes until cookies are golden brown. Remove from the oven to a baking rack, allow to cool 2 minutes on the baking sheet, then remove from baking sheet and allow to cool completely.
For Vanilla Cupcakes: Preheat oven to 350ºF. Line a muffin tin with cupcake liners.
In a large bowl add flour, baking powder and salt and whisk to combine.
In the bowl of a stand mixer fitted with a paddle attachment add butter and sugar and cream until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Add flour mixture alternating with the cold milk and finishing with the flour. Mix on low speed after each addition until ingredients are just incorporated. Using an ice cream scoop, scoop the batter into the cupcake liner until 2/3 full. Drop a tablespoon of raw cookie dough into the cake batter, pressing down to submerge the dough in the batter.
Bake for 18-24 minutes or until an inserted toothpick comes out clean. Remove from oven to a baking rack and allow to cool completely.
For the Frosting: In a medium bowl using an electric hand mixer, add the butter and sugar and beat until smooth and creamy. Add the flour, milk and vanilla and continue to beat until well combined. Remove frosting to a piping bag fitted with a medium star tip.
To Assemble: Pipe frosting on top of cooled cupcake and place a mini chocolate chip cookie on top. Enjoy!
Tip: Use store-bought raw cookie dough instead of making your own for easy prep.