Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting

I had the pleasure of baking with my cousin Michaela recently. Michaela is a college freshman at a local school in the area, so I figured she needed a break from her studies and could use some treats. Plus, she’s a great baker! I knew we’d have no problem sharing the kitchen to accomplish our recipe.

I should have known from the moment Michaela went, “You named your mixer?!” that we’d have many laughable and eyebrow raising moments. We had decided Michaela would handle the batter, and I’d make up the cookie dough so we wouldn’t be baking all night long. Long story short, I messed up, and ended up doubling my dough, and Michaela forgot to alternate milk and dry ingredients so it was one soupy mess adding in the milk until it was blended. Oh, and Michaela forgot the chocolate chips. Who does that?! 😉 It’s the best part of the batter!

For all the mess-ups we had, we just laughed them off, and kept on trucking. Those errors weren’t going to stop us from getting these cupcakes! I think they actually made things even more enjoyable than they already were! We ended up having success in coring, inserting dough, and frosting the cupcakes once they were done. Success in photographing the cupcakes at 9:00 pm…not so much! After many tries of getting the cupcakes to look right, we gave up, and Michaela was sent back to the dorms with cupcakes to share with her floor. I’m told they didn’t last long 🙂

If you’re a cookie dough and cupcake lover, definitely give these bad boys a try!

Chocolate Chip Cookie Dough Cupcakes

Recipe from Bake at 350

For the cupcakes:

3 sticks unsalted butter, at room temperature

1 1/2 c. light brown sugar, packed

4 large eggs

2 2/3 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 c. milk

2 tsp. vanilla extract

1 cup chocolate chips (semi-sweet or bittersweet)

To make the cupcakes:

Preheat the oven to 350 degrees. Line two cupcake pans with paper liners (24 total).

Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Whisk the flour, baking powder, baking soda, and salt together in a bowl. Alternating add the dry ingredients to the miser with the milk on low-speed, 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 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough filling:

4 Tbsp. unsalted butter, at room temperature

6 Tbsp. light brown sugar, packed

1 c. plus 2 Tbsp all-purpose flour

7 oz. sweetened condensed milk

1/2 tsp. vanilla extract

1/4 c. mini semi-sweet chocolate chips

To make the filling:

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy (approximately 2 minutes). Add flour, sweetened condensed milk, and vanilla and beat until smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approximately 1 hour).

After the cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hold with a chunk of the chilled cookie dough mixture.








For the Brown Sugar frosting:

3 sticks unsalted butter, at room temperature

3/4 c. light brown sugar, packed

3 1/2 c. confectioners sugar

1 c. all-purpose flour

3/4 tsp. salt

3 Tbsp. milk

2 1/2 tsp. vanilla extract

To make the frosting:

Beat butter and brown sugar with the paddle attachment on high-speed until creamy and fluffy. Mix in the confectioners sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla until smooth and combined.

Frost cupcakes using a pastry bag and 1 M tip. Decorate with mini chocolate chips and if you have them, mini cookies.









If you’re like us, and want to eat some of the cored pieces, frost them, sprinkle with chips, and you’ve got a mini-cupcake!












4 Comments (+add yours?)

  1. crizzle84
    Nov 01, 2011 @ 21:03:30

    Wow. You guys are ambitious! 🙂 Glad they turned out!!


  2. Wendy
    Nov 01, 2011 @ 21:41:55

    See, you should have invited your aunt after all! There would have been far less mistakes.


  3. Kate's mama
    Dec 24, 2011 @ 17:00:23

    No one invited Kate’s Mom! Boo Hoo


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