How To Make Chocolate Chip Cookie Dough Cupcakes?
For the Cake:
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup sour cream
- 1 1/2 cups water
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 eggs
Step 1:Preheat oven to 350 degrees and line muffin pans with cupcake liners.
Step 2:In large bowl combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Whisk until well combined.
Step 3:Add oil and sour cream and mix together with whisk.
Step 4:Gradually add water and continue to whisk.
Step 5:Add vanilla and eggs and whisk until combined.
Step 6:Fill cupcake liners 2/3 full with batter.
Step 7:Bake for 16 minutes or until toothpick inserted in center comes out clean.
Step 8:Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Step 9:Once cupcakes are completely cool, hollow out the center of your cupcakes using a Cupcake Corer or Apple Corer.
Step 10:Fill centers will Cookie Dough and frost with Cookie Dough Icing. Garnish with chocolate chips and a mini Cookie Dough cookie.
For the Cookie Dough filling:
- 1 stick unsalted butter, softened
- 1/2 cup mini chocolate chips
- 1 tsp vanilla
- 1 14 oz can sweetened condensed milk
- 2 cups all-purpose flour
- 2/3 cup light brown sugar
Step 1:In bowl of stand mixer beat butter, sugar and vanilla until creamy.
Step 2:Gradually add in flour and sweetened condensed milk and mix until well combined.
Step 3:Stir in chocolate chips.
Step 4:If dough seems too sticky, put in refrigerator to set up for about 30 minutes before filling cupcakes.
Step 5:Fill center of cupcakes with Cookie Dough. I used a melon baller to get a consistent size ball for each cupcake.
Step 6:Roll out the left over cookie dough using a rolling pin and cut out mini cookies using a small circle cutter. Chill the dough cookies until they are firm and then use to decorate the tops of the cupcakes.
For the Icing:
- 1 1/2 tsp vanilla
- 1/3 cup milk
- 2 sticks unsalted butter, room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 cups confectioner’s sugar
Step 1:In bowl of stand mixer cream butter, brown sugar and granulated sugar together for 1-2 minutes until creamy.
Step 2:Gradually add in flour and confectioner’s sugar mixing well and scraping down sides of bowl.
Step 3:Add milk as needed to reach desired consistency.
Step 4:Mix in vanilla.
Step 5:Continue to mix icing for 3-4 minutes.
Step 6:Place icing in piping bag fitted with large round tip and swirl on top of cupcakes.
Step 7:Sprinkle mini chocolate chips on top if desired.
