26 May 2010

Easy Bake cOven : Chocolate Chip Cookie Dough Cupcakes

Please excuse the crappy lighting in my office - but I DID take this with my phone (5mp!)


That's right - cookie dough + cupcakes.

I make all the birthday treats for my office. Each of my coworkers gives me a list of things they love and hate in a birthday dessert, and I surprise them. May saw 3 birthdays in our office - carrot cake for the first, Mexican chocolate ice cream with homemade graham crackers for the second, and I made these chocolate chip cookie dough cupcakes for the final birthday of May. This coworker told me that she loves cupcakes and chocolate chip cookies, so when I saw this recipe on Annie's Eats, I knew it was meant to be. Plus, Annie described it as life changing, so I just HAD to make it. (The life changing may or may not be in regards to your cholesterol or blood sugar levels after consuming these cupcakes, but sweet Moses they are worth it!)

The eggless cookie dough filling is really a thing of beauty. Mix, refrigerate, and you've got tasty cookie dough. The filling could definitely be used in a cookie dough ice cream, and since I've got leftovers, that's likely what will happen (it's in the freezer awaiting further adaptation).

I skipped the mini cookie decoration. Had it been for a full-on party, with more time to prepare, I may have gone for it. But I am proud of myself for using my giant decorating tip for the frosting. That inspiration came from the lovely Laura of Oh For Heaven Cakes! (Although I could still use some help in that department...)


Chocolate Chip Cookie Dough Cupcakes
Yield:24 cupcakes

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
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

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.

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 

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.  

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 

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.

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.


Recipe from Annie's Eats

Also - if you haven't checked out Annie's blog, you must. First, she is a wonder woman - doctor, wife, mother, who makes tasty food and blogs about it EVERY DAY. Second, tasty food. Seriously tasty food.

Carrot cake from earlier in the month

2 comments:

thenextarrow said...

um, heaven!

thanks for sharing :)

xo Alison

laura said...

looks so yummy!! is your office hiring? :)