I don’t know how long it’s been since I’ve actually baked a cupcake. Weeks… probably more like months. I’ve baked cookies, scones and crescent rolls, but no cupcakes! Crazy, huh? Cause this is supposed to be a cupcake blog, right?
Hmmm… So yeah. I made cupcakes today. And, I didn’t start back into baking cupcakes slowly. No, I didn’t ease into things. I went BIG!
Chocolate cupcake + Cookie Dough = HOLY GOODNESS!!!
Baked inside this cupcake is a chocolate chip cookie dough ball. Yah, you read me right. Cookie Dough. The best thing that God ever created inside this cupcake.
And to make things even better…. the frosting. Cookie Dough. Both my hubby and my neighbor told me I needed to just make this frosting. A big giant bowl of it so they could take a spoon and scoop it out and shove it in their mouth. It’s that good.
Personally, I found the bottom of the cupcake to be the best. But hey, everyone has their preferences.
Ingredients
- 3/4 cup flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 4 Tbsp unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 Tbsp sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder (optional)
- 3/4 cup hot water
- 1/2 cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 12 Tbsp unsalted butter
- 1 3/4 cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup flour
- 1 1/2 Tbsp milk
- 1 tsp vanilla extract
- Decorate:
- additional mini chocolate chips
- 12 mini chocolate chip cookies (I used Chips Ahoy)
Instructions
- In a small bowl, sift together the flour, baking soda and salt.
- In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
- Whisk in the dry ingredients and the chocolate chips until smooth.
- Refrigerate for 15 to 30 minutes or until firm.
- Scoop out dough into 12 balls. Freeze for at least 30 minutes.
- Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.
- In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
- Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
- Fill each cupcake liner 1/2-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!
- Gently press a cookie dough ball into the center of each cupcake, only submerging the ball 1/2 way.
- Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
- Cool the cupcakes completely before frosting.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
- Add the flour, milk and vanilla and beat on high until well combined.
- Pipe swirls of frosting onto each cupcake.
- Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.
Notes
Source: cupcakes & frosting slightly adapted from RecipeGirl
Betsy Eves
Hi I'm Betsy- the owner of JavaCupcake.com! I'm also an Army wife, mother, blogger, writer, baker and traveler. I'm currently living in Germany... spending my days taking care of family, baking for friends and blogging! I also write for the world famous blog, Cupcakes Take the Cake and contribute to the coffee blog, Coffee Cup News.
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Ohhh Mmmmmm Geeeeee!!! i have been wanting to make some cupcakes for awhile this just might have to be made in the Taylor house this week hmmmm do i have any functions going on that would need such a fulfilling dessert???
Those look so good. I have to make them!
How does you paper tins come out so perfect?! Mine always look lightly burnt!Anyway I’ve been looking for other cupcake recipes, you know besides the classics, like java chip and coconut fudge, do you think you can make any?
It’s the liners I use from Sutton Gourmet Paper!
I made these for my grandfather’s birthday and they were a HUGE hit but i thought that they were a little dry. I noticed that this happens whenever I make homemade cake. It doesn’t seem to make sense! Box cake=moist and fluffy but homemade=dry and dense? Do you know why this is or what I can do to fix it? Thanks a million!
Hi Holly!
Usually cakes are dry for 2 main reasons, over baking and not enough moisture in the batter. My suggestion would be to get a stand alone oven thermometer that you can hang from the center/back of your oven to check it’s temperature. This way you can see if the temperature is accurate or not… if you still have problems with the cakes drying out, lower the temperature and bake a few minutes longer. Also, you can try adding a 1/4 cup of sour cream or milk extra to the batter or even hot water… that often helps with the moisture.
Let me know if you make it again how it turns out! <3
Betsy
Thanks! I’ll try that out and let you know how it turns out!
when i do boxed if i do vanilla i add a vanilla pudding cup in the batter if its chicolate i do chocolate makes it moist i am gonna try it with homade and see
Hello
Is the oven set to “hot air” or just regular oven?
I only have the option for “regular oven”…. mine doesn’t blow hot air.
The cupcake was yummy but I found the frosting to be WAYYYY overpowering! You could barely taste the sheer goodness of the cupcake past it. I think next time I’m just gonna make a simple cream cheese frosting with a chocolate ganache drizzle over the talk
I want them now. Look so tasty. Yummmmmmmmmm
I can not wait to try these, I’m on my way to get more coco powder now!
Awesome! Take pictures and let me know how they turned out!
I’m thinking of making these for my sweet hubby for Father’s Day. My question, do you remember/know what size tip you used to pipe the frosting on? Thank you..they look super yummy!
I believe I used the Wilton 1M tip.
I made this for my fiances work and they were a huge hit! I didn’t get to try one before he brought them in (I hate doing that, I like to know what I’m serving), but there were all around great reviews. I was wondering about the texture of the frosting (which tastes fantastic by the way) – for me, it was very grainy. I know it’s supposed to be to mimic cookie dough, but I’m wondering if I melted the butter and sugar together first to get rid of the giddiness of the brown sugar, would this work? Or would the melted butter ruin the frosting? Again, WONDERFUL cupcakes!
Hi Laura,
I wouldn’t suggesting melting the butter… you won’t get a fluffy buttercream…. you’ll get soup. haha Try adding a bit more cream to the frosting, less brown sugar, and creaming it longer. To be honest, the more you beat it on high… the smoother it will be.
Let me know if you make it again!
Betsy
Thanks Betsy! I WILL be making these again. My fiance told me that these had to be at our wedding – his favorite cupcakes to date. That says a lot. Thanks for the recipe. I’ll let you know how these go when I beat the frosting longer. I must have been too impatient as I shoved the frosting in my face – I mean decorated the cupcakes : )
Hahahahah….. that’s the only way to eat… I mean make cupcakes.
Hey I was thinkin if you are organised you may be able to melt the butter with the sugar then let it solidify again before using it?? Not 100% sure but this may get rid of the grainy problem and speed up the whipping problem…. though whipping makes it tasty tasty tasty!!
My good friend is starting a cupcake business and I had her make some cupcakes for my wedding reception. She made the chocolate cupcake with the chocolate chip cookie dough filling but she used a peanut butter icing. They turned out AMAZING! I figured since she is running a business it wouldn’t be appropriate to ask her for the recipe. So I want to thank you for posting your recipe here so I can make more for my husband. I don’t know exactly what her recipe was but yours look really good too with the little cookie on top. There wasn’t a single chocolate cupcake left after the reception!
It makes me so happy to hear things like this! I hope your husband really enjoys these cupcakes!! <3
Hello they sound fab. Is the cookie dough still
Frozen when u add it to the cake mix??
Joanne x
Really really cold!
Would love to make these over the weekend, they look amazing!! Do you know how I can convert the cup measurements to grams, as I’m from the UK?
Thank you
You may have to convert each ingredient individually. There are charts available online.
Donna, it’s a bit late but I’m UK based and I bought cup measurements so recipes like this are easy – my scales are so inaccurate I often convert recipes in grams to cups instead! Otherwise, use a conversion website like Traditional Oven and note down the common measurements (e.g. half a cup = xg of flour/sugar/cocoa) for future reference
Thanks Karly!
i just made this today and they are soooooooooooooo great! i’m going to serve it for my nephew’s baptism tomorrow but i’m afraid i’ll be able to bring only half of what i did (made 3 doz) because my kids and the people in the house kept asking for more! thanks so much for posting the recipe.
That’s great! I’m glad you liked the recipe! <3
PS…. Did you take pictures?