So one more test until SPRING BREAK and I’m going to try to refrain from baking anything else until at least Friday night….we’ll see how that goes for me =). Then I’m going to bake to my heart’s content, so I hope everyone in Boatland is ready to eat! I realize I’m not winning any awards for originality here, but these cupcakes were so cute I wanted to post them anyway. And I mean, who doesn’t love cookie dough? I started with my favorite chocolate cupcake recipe, filled with frozen balls of cookie dough, and topped with a vanilla buttercream. Yum!
Chocolate Chip Cookie Dough Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ tsp salt
½ tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract
For the cookie dough:
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup miniature chocolate chips
*Cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in flour, baking soda, and salt. Stir in chocolate chips. Divide dough into balls (~1 tsp each) and freeze until firm (about 2 hours). You will have more than you need but you can bake off the extras for decoration.
1. Preheat oven to 350 degrees F.
2. Line muffin tins with paper liners (19).
3. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Cool slightly, about 5 minutes in refrigerator. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups.
5. Gently push a frozen cookie dough ball into the batter.
6. Bake for 13-15 minutes, or until edges are springy to touch and center is almost set.
7. Cool cupcakes thoroughly on wire rack. Frost with butter cream.
Vanilla Buttercream
2 sticks room temperature butter
4 cups powdered sugar
2 tsp vanilla extract
4-6 tbsp heavy cream
Beat butter and sugar together. Add vanilla and cream one tablespoon at a time until you get the consistency that you want.
They look yummy! We can't wait for you to get to Boatland and bake for us. We may have to run five miles a day to counteract all those calories, but it will be worth it.