This past weekend, I baked 4 dozen cupcakes for a coworker’s daughter’s high school open house. Of the 4 different flavors, this one is one of the more time consuming but is one of my favorites to make… partially thanks to the fact that the recipe always makes too much of the eggless cookie dough filling (so you can eat as much as you want, no salmonella risk involved!). I also made these for Jack’s 1st birthday, and they were met with Jack’s version of 3 Michelin stars.
I love this recipe because it invokes that classic chocolate chip cookie flavor, but in a cupcake… Can it get much better? Topped with cookie dough flavored buttercream and a smattering of mini chocolate chips, these are sure to be a hit.
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)
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
For the frosting:
- 2 sticks unsalted butter, at room temperature
- ½ cup light brown sugar, packed
- 2 1/3 cups confectioners’ sugar
- 2/3 cup all-purpose flour
- ½ tsp. salt
- 2 tbsp. milk
- 2 tsp. vanilla extract
Mini chocolate chips for garnish
- I like to start off by making the cookie dough filling so that it has time to firm up while the cupcakes bake. Cream the butter and sugar together on medium-high speed until light and fluffy. Slowly add the flour, sweetened condensed milk and vanilla until incorporated and smooth, increasing speed gradually. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
- On to the cupcakes! Preheat the oven to 350° F and line your cupcake pans (this recipe makes about 2 dozen). Beat together the butter and brown sugar on medium-high speed until light and fluffy. Add eggs one at a time, making sure they are well combined after each addition. You may have to scrape down the sides of the bowl in between. Combine the flour, baking powder, baking soda, and salt in a bowl, whisking 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. Mix each addition just until incorporated. Add the vanilla until incorporated. Finally, fold in the chocolate chips with a spatula.
- Divide the batter evenly between the prepared cupcake liners, about 2/3 full. 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.
- While the cupcakes are cooling, let’s make some frosting. Beat together the butter and brown sugar until creamy (noticing a trend here? 😉 ). Mix in the powdered sugar gradually until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
- Now you’ve got all the components… let’s assemble. Using a cupcake corer, knife, toothpick, etc, cut a segment from the center of each cupcake.
- Fill with a chunk of cookie dough filling (I used a little more than 1 tbsp of filling for each cupcake).
- Frost as desired, then sprinkle with mini chocolate chips and admire your handiwork before digging in! 🙂
Recipe from Annie’s Eats