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Cookie Dough Cupcakes


  • Author: iheartkatiecakes
  • Prep Time: 1hr 20 minutes
  • Cook Time: 20minutes
  • Total Time: 30 minute
  • Yield: 12 1x
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Ingredients

For the Cookie Dough Filling:

  • 100g plain flour
  • 1/4tsp salt
  • 60g unsalted butter, melted
  • 50g light brown sugar
  • 30g caster sugar
  • 2tbsp whole milk
  • 1tsp vanilla extract
  • 100g chocolate chips

For the Chocolate Cupcakes

  • 150plain flour
  • 200caster sugar
  • 40cocoa powder
  • 1tsp bicarbonate of soda
  • 1/2tsp fine salt
  • 1 large, free range egg
  • 120ml buttermilk
  • 120ml  sunflower oil
  • 1tsp vanilla extract
  • 120ml hot water

For the Cookie Dough Frosting:

  • 170g unsalted butter, at room temperature
  • 70g light brown sugar
  • 200g icing sugar
  • 30g plain flour
  • Pinch of salt
  • 2tsp vanilla extract
  • 23tbsp tablespoon milk
  • 12 mini chocolate chip cookies

 


Instructions

  1. For the cookie dough:
  2. In the bowl of an electric mixer mix the butter, sugars, milk and vanilla together. Add in the flour and salt and mix until just combined then stir through the chocolate chips. Refrigerate for 30 minutes until the cookie dough is firm. Scoop out 2 tablespoons of the dough, roll in a ball and place on a lined cookie sheet. Freeze until firm, at least 30 minutes.
  3. For the cupcakes:
  4. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
  5. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
  6. Fill each cupcake liner 1/2 way with the chocolate batter and push a ball of frozen cookie dough into the center of each cupcake. Bake in the preheated oven for 20 minutes. Allow the cupcakes to cool in their tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
  7. For the frosting:
  8. In the bowl of an electric mixer, beat the butter until light and fluffy, about 5 minutes should do it.
  9. With the mixer on low, add in the brown sugar and confectioner’s sugar and mix until completely incorporated. Add the flour and mix until combined.
  10. Turn the mixer to medium and add the vanilla and salt and mix until light and fluffy. Add the milk, 1 tablespoon at a time until a piping consistency is reached.
  11. Transfer to a frosting bag and Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Sprinkle with mini chocolate chips, top with a mini cookie and serve.

Notes

Cupcakes keep for up to 4 days in an air tight container.

The unfrosted cupcakes can be frozen for up to 1 month.

  • Category: Bakine
  • Cuisine: American

Keywords: Cupcakes, Cookie Dough, Chocolate, Baking, Cakes, Cookies