Wednesday, May 4, 2011
My good friend is getting ready to move. We are having a girls night to say goodbye to her. So I found out from her hubby that she really likes chocolate chip cookies. I also happen to know that she loves all things cupcakes (because really, who doesn't?). So, I found this recipe to make Chocolate Chip Cookie Dough Cupcakes. And I must say, each bite tastes like cookie dough. This was also my first time making cupcakes from scratch..I know...I am awful. The box mix is so good, and so easy. But these were pretty simple, for as many steps that there were.
The first step, making egg-less cookie dough (the recipe is down below). This is for the middle of the cupcake. You should really do this the day before because they need to freeze overnight. You don't include egg (because it's bad to eat raw egg) or baking powder or soda. I was going to just use my own cookie recipe, but I didn't. I used this, and I am glad I did. The dough doesn't bake.
The next step, making mini chocolate chip cookies for garnish. I ALWAYS use the Toll House recipe. It's classic. It's good. I like it. I am sure there are better recipes out there, but this is my go-to, and the husband LOVES my choc. chip cookies. So I just baked 24 mini cookies. I used my smallest scoop to make 2 cookies. Some of them were still a bit big. Just store these until you are ready to garnish them.
Then I made the cupcakes themselves. Again, the recipe is below. These were much simpler than I thought.
After they were done, I frosted them with a Brown Sugar Buttercream frosting. Soooo good!!
So here is the original recipe(s) for you! I found this at Beantown Baker
Egg-less Chocolate Chip Cookie Dough - from Picky Palate
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 Tbsp milk
1 Tbsp vanilla
2 1/2 cups flour
1/4 tsp salt
1 cup mini chocolate chips
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.
Beat in milk and vanilla until incorporated and smooth.
Beat in the flour and salt until just combined. Stir in the chocolate chips.
Using a cookie scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight.
Chocolate Chip Cookie Dough Cupcakes - from The Cupcake Blog - makes 24
1 batch egg-less cookie dough, scooped and frozen
3 sticks softened butter
1 1/2 cups light brown sugar, packed
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla
Preheat oven to 350. Prepare two muffin pans.
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beat for 30 seconds after each.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Measure out milk and vanilla together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.
Scoop into cupcake papers about half to three-quarters full. Drop one frozen scoop of cookie dough into each cupcake. Do not press the dough down at all.
Bake for 20-22 minutes until edges start to turn golden.
Brown Sugar Frosting - adapted from How to Eat a Cupcake
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp salt
2 Tbsp milk
1 tsp vanilla
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.
Beat in the powdered sugar until smooth.
Beat in the salt, milk, and vanilla extract until smooth and combined.
So, grab a glass of milk, and enjoy!!!