Week 8: Chocolate Chip Cookie Dough Cupcakes!

I think I have over done the pink/valentines theme, so it was time to switch to something new.  However it was too soon to start on a St. Patty’s day theme.  So when looking through my Pinterest the only thing that interested me was the chocolate chip cookie dough cupcakes.  However I had a few recipes, so like last week, I mixed a few recipes to make what I though the perfect chocolate chip cupcake.

I got the cake and frosting recipe from:  http://www.alli-n-son.com/2011/12/29/sweet-tooth-friday-cookie-dough-cupcakes/. I got the cookie dough center recipe from: http://allrecipes.com/recipe/chocolate-chip-cookie-dough--cupcake--the-best-cupcake-ever/.

I enjoyed the cupcakes, however I thought the center would be more cookie doughy.  I am not sure if it was just the cookie dough recipe I used or if it is just how it they really do turn out.  Icing was a little rich for me, but it wasn’t a cream cheese icing, which is my favorite. 

Recipe yields 30 cupcakes: 

Cookie dough/Cookies:

•  3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup butter, softened
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 egg
• 4 teaspoons vanilla extract 
• 2 cup miniature semisweet chocolate chips

Mix together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls.  You will need to bake 24 of the balls and freeze the other 24 balls. 

To bake the cookies: pre-heat oven to 350° F.  Place balls on a cookie sheet an inch apart from each other. Bake for about 10 minutes, until cookies are golden around the edges.  Let them cool for 5 minutes on sheet, then transfer to wire rack to cool. 

To freeze cupcakes: place the balls on a cookie sheet and cover with foil.  Freeze in freezer for at least 2 hours, the longer the better.  They will be used for the center of the cupcakes. If you have more than 48 balls, freeze the remaining cookie dough and save for another day when you want some fresh baked cookies. 

Cupcakes

• 3 sticks unsalted butter, at room temperature
• 1-1/2 cups light brown sugar, packed
• 4 large eggs
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon finely ground sea salt
• 1 cup milk
• 1-1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
•  1 cup semisweet chocolate chips  

Preheat the oven to 350° F. Line two cupcake pans with paper liners, 24 total.  In a medium bowl combine the flour, baking powder, baking soda, and salt; set aside.  Using an electric mixer combine the butter and brown sugar beating on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Scrape the sides of the bowl as needed. Add 1 cup of the flour mixture to the mixer bowl on low speed, then 1/3 of the milk. Continue alternating the flour mixture and milk, ending with the flour. Mix after each addition just until incorporated. Blend in the vanilla and almond extracts. Using a spatula, fold in the chocolate chips. Using an ice cream scoop, divide the batter evenly between the prepared cupcake liners. Fill the cupcakes half full.  Then drop in the frozen cookie dough.  Add more batter to fill the cupcakes so it covers the cookie dough.Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 5-10 minutes, before transferring to a wire rack to cool completely.

Frosting:

• 3 sticks unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3-1/2 cups powdered sugar
• 1 cup all-purpose flour
• 1/2 teaspoon finely ground sea salt
• 3 tablespoons milk
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• Tiny chocolate chip cookies
• Mini chocolate chips (store-bought or homemade)

Using an electric mixer, beat together the butter and brown sugar until creamy. Mix in the powdered sugar until smooth. Beat in the flour and salt. Add the milk, vanilla and almond extracts until smooth and well blended. Frost the cooled cupcakes, sprinkling with mini chocolate chips. Top with half of mini chocolate chip cookie. The frosting can also be made in advance and stored in the fridge. Before using, bring the frosting to room temperature. Using an electric mixer beat the frosting on medium speed, adding a tablespoon or two of milk to soften it up.

Love always, Aloterella J