Chocolate Chip Cookie Dough Cupcakes

Yes, you read that right. 

Chocolate Chip Cookie Dough Cupcakes. 

I love to bake (obviously) and while I can usually convince myself to make cookies or brownies just for Cam and I, cupcakes are something that I typically wait until I have a legitimate reason to make. This weekend, Cam’s team at work was having a little potluck get together and I took that as the perfect opportunity to use up some of the cupcake liners taking up space in my cupboard. Awhile back, I pinned a recipe for cookie dough cupcakes and so I had that in the back of my my mind when deciding what kind I wanted to make. After doing a quick search on foodgawker, I discovered that the majority of chocolate chip cookie dough cupcake recipes there used the same original recipes–this one from Annie’s Eats! After reading all different raves about it, I decided I had to give it a try.

The result?

AMAZING.

Seriously, they were so so good.
(and they were a HUGE hit with Cam’s colleagues!)
 I didn’t make any changes to the original recipe, it’s honestly perfect the way it is. Find something to celebrate and make these babies ASAP!

Chocolate Chip Cookie Dough Cupcakes
from Annie’s
Eats

Cupcakes
3 sticks unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Filling
4 tablespoons unsalted butter, at room temperature
6 tablespoons packed light brown sugar
1 cup plus 2 tablespoons all-purpose flour
7 oz. sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

Frosting
3 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
3 1/2 cups confectioners’ sugar,
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoons vanilla extract

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.

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.

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

*My note about decorating: While I did not go to the lengths of topping my cupcakes with a mini cookie like some of my fellow food bloggers who tried this recipe, I did choose to frost them using a pastry bag and decorating tip. (I used Wilton Star Tip 1M) I picked up an inexpensive set from Wilton that I found at the grocery store over the holidays when I was making these, and it included 4 tips and some pastry bags. In the past, I had always just frosted my cupcakes with a spatula but honestly, using the pastry bag and tip made such a difference in the finished product. Plus, I think it’s much quicker and easier to frost them this way as well. I was really happy with how they turned out, and I’ll definitely be using a pastry bag to frost all my cupcakes in the future because it makes you feel like such a pro!