Chocolate Chocolate Chip Cookie Dough Cupcakes

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.

5 from 1 reviews
Chocolate Chocolate Chip Cookie Dough Cupcakes
 
Cook time
Total time
 
Serves: 12 cupcakes
Ingredients
Cookie Dough Filling:
  • ¾ cup flour
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 4 Tbsp unsalted butter, melted
  • ¼ cup packed brown sugar
  • 2 Tbsp sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • ½ cup mini chocolate chips
Chocolate Cupcakes:
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp espresso powder (optional)
  • ¾ cup hot water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
Cookie Dough Frosting:
  • 12 Tbsp unsalted butter
  • 1¾ cups powdered sugar
  • ⅓ cup packed brown sugar
  • ½ cup flour
  • 1½ Tbsp milk
  • 1 tsp vanilla extract
  • Decorate:
  • additional mini chocolate chips
  • 12 mini chocolate chip cookies (I used Chips Ahoy)
Instructions
Cookie Dough Filling:
  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients and the chocolate chips until smooth.
  4. Refrigerate for 15 to 30 minutes or until firm.
  5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
Chocolate Cupcakes:
  1. Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.
  2. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
  3. 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.
  4. Fill each cupcake liner ½-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!
  5. Gently press a cookie dough ball into the center of each cupcake, only submerging the ball ½ way.
  6. 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.
  7. Cool the cupcakes completely before frosting.
Cookie Dough Frosting:
  1. In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
  2. Add the flour, milk and vanilla and beat on high until well combined.
To Assemble:
  1. Pipe swirls of frosting onto each cupcake.
  2. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.
Notes
Source: cupcakes & frosting slightly adapted from RecipeGirl

Thin Mint Cupcakes

It’s totally that time of year… GIRL SCOUT COOKIE TIME!

I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes.

2 to eat (with in the first 24  hours).

8 to bake with.

Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium sauce pan, melt the butter on medium-high heat.  Add the vanilla beer, whisk together and heat until it just begins to simmer.  Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up.  DO NOT BOIL.  Remove from heat and whisk until smooth.   Cool slightly.
  4. In the meantime, in a large bowl, whisk together the eggs and sour cream.  Slowly pour in the slightly cooled chocolate mixture. NOTE:  DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  5. In three parts, add the flour mixture to the chocolate/egg mixture.  Whisk until smooth.  Scrape the sides and bottom of the bowl, making sure everything is incorporated.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
  3. Pour heavy cream over chocolate and stir until smooth.  If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
  4. Mix in the butter and extract.
  5. Allow ganache to cool to room temperature.
  6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy.  Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

  1.  Cream together the butter and cream cheese.
  2. Add half the powdered sugar and mix on high until incorporated and smooth.
  3. Beat in half the vanilla bean cream until smooth.  Scrape the sides of the bowl, making sure all the sugar is combined.
  4. Add the remaining sugar and the peppermint extract.
  5. Mix in the food gel until it’s the color you desire.
  6. Add remaining vanilla bean cream until you get the consistency you want.  Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

  1. Core each cupcake using the apple corer.
  2. Fill each cupcake with whipped ganache.  (I filled a disposable piping bag, cut off the top and filled each one with that.)
  3. Using a large round tip and a piping  bag, pipe a round swirl of buttercream on to each cupcake.
  4. Top with a Thin Mint cookie and chocolate shavings.
  5. EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

Apple Cinnamon Cupcakes

I’ve made apple cupcakes a million times. I’m most known for my Tree Hugger Apple cupcakes which I debuted at Cupcake Camp Seattle a few years ago. I’ve made them dozens of times for family and friends. The only problem with these cupcakes is the amount of time they take and the number of steps needed to make them. I wanted to come up with a simpler, yet equally as delicious version of an apple cupcake that could be made in one bowl.

Apple Cinnamon Cupcakes-4

Now, there’s no getting around prepping the apples in butter, sugar and spices. That’s just a MUST for these cupcakes, especially if you want them filled. If you wanted to skip the filling step, you could add the cooked apples to your batter before baking and omit the raw apples from the batter. You’d have swirls of cinnamon and apple throughout the cupcake. YUM!

But, I wanted filled cupcakes this time so I chopped up half a large apple and put that in the batter. I’ll fill the cupcakes when they’re cool with the cooked apple mixture.

I topped these cupcakes with an apple, cinnamon and caramel buttercream… it took has chunks of apples running through it. Super good… super sweet!

Enjoy!

Apple Cinnamon Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 12 cupcakes
Ingredients
Cupcakes
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • ⅓ cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup milk (you could use apple juice too)
  • ½ cup chopped apples
Filling
  • 1 large apple, chopped
  • 2 tbsp butter
  • ¼ cup sugar
  • ¼ cup dark brown sugar
  • 1 tsp vanilla
  • 1 tbsp milk mixed with 1 heaping tbsp corn starch
Buttercream
  • ½ cup unsalted butter, room temperature
  • ¼ cup vegetable shortening
  • 1 lb powdered sugar, sifted
  • 2-3 tbsp heavy cream
  • remaining apple mixture
  • ⅛ tsp salt
  • ⅛ tsp cinnamon
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. Cream together the butter and sugars.
  3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
  4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
  5. Add the milk and mix only until all the flour and milk are incorporated.
  6. Gently fold in the apples. Do not over mix!
  7. Bake for 17-19 minutes or until a toothpick comes out clean.
  8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.
Filling
  1. In a medium pan, melt the butter on medium-high heat.
  2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
  3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
  4. Remove from heat and continue to stir for about 1 minute.
  5. Set aside to cool.
  6. Fill cupcakes and reserve remaining apple mixture for buttercream.
Buttercream
  1. Cream together the butter and shortening.
  2. Add about ½ the powdered sugar and mix until smooth.
  3. Add 1-2 tbsp cream and mix until combined.
  4. Add all of the remaining apple mixture, cinnamon and salt. Mix until smooth.
  5. Add remaining powdered sugar and beat until smooth.
  6. Add enough cream until you get the consistency you desire.
  7. Scrape sides of bowl and mix on high for 1 minute.
  8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.
Assembly
  1. Core the center of your cupcakes out.
  2. Fill with apple filling.
  3. Top with apple cinnamon buttercream.
  4. Drizzle with your favorite caramel syrup.

 

Cherry Limeade Cupcakes

Tart lime cake soaked with lime syrup topped with cherry buttercream and garnished with a lime wedge and cherry make these cupcakes a sweet summer treat!

Cherry Limeade Cupcakes  | JavaCupcake.comAs soon as I saw the recipe for Cherry Limeade cupcakes on Annie’s Eats I was certain it would make it into the rotation sometime this summer.  I put the call out to my friends that I’d be making them this week and got a couple orders for these little summer goodies.

The recipe from Annie’s Eats was a pretty basic recipe, but I wanted to kick things up a bit and really bring out the lime flavor.  In the original recipe, they noted that most of the lime flavor came from the lime syrup that was drizzed on top, but I really wanted a punch of lime to come through in the cake itself.

Cherry Limeade Cupcakes  | JavaCupcake.com

I zested two limes and pressed that into the sugar, bringing out the natural oils and flavors creating a lime sugar.  I also added the juice of the two limes into the batter.   I also added a bit more lime juice concentrate than the original recipe called for too.  :)  And a few other tricks.

Cherry Limeade Cupcakes  | JavaCupcake.comI’m really happy with the intense lime flavor of these cupcakes.  Paired with the sweet cherry frosting, it’s a perfect summer treat!

Enjoy!

Cherry Limeade Cupcakes
 
Prep time
Cook time
 
Serves: 4 dozen cupcakes
Ingredients
Cupcakes
  • 5¼ cups flour*
  • ¾ cup corn starch*
  • 1 tsp salt
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 limes, zested and juiced
  • 10 oz can of limeade concentrate or lime margarita concentrate, thawed and at room temperature
  • 6 eggs
  • 1 cup milk
  • ⅓ cup hot water
*NOTE: This combo of corn starch and flour is to make cake flour. If you have cake flour on hand, use 6 cups of it.
Cherry Buttercream
  • 2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • ¾ cup Maraschino cherry juice
  • ½ cup heavy whipping cream
  • ¼ tsp Wilton Christmas Red food color gel
  • Maraschino cherries, for garnish
  • Lime wedges, for garnish
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant. Set aside.
  3. In another large bowl, sift together the flour, corn starch, salt, baking powder and soda three times. You really want to make sure the corn starch is very incorporated into the flour. Set aside.
  4. In the bowl of an electric mixer, cream the butter until smooth. Add the lime sugar and mix on high until light and fluffy.
  5. Add the entire can of limeade concentrate and lime juice. Mix until combined. Don't worry if it appears curdled... it's normal at this point!
  6. Add the eggs one at a time and mix until incorporated.
  7. In three parts, add the flour mixture. Between each addition of flour, add half the milk. Mix only until the flour is just combined.
  8. Add the hot water and mix by hand until incorporated. DO NOT OVER MIX!
  9. Fill liners ⅔ full, or use an ice cream scoop to distribute one full scoop into each liner.
  10. Bake for 17-19 minutes or until a toothpick comes out clean.
  11. Cool in pans for 5-10 minutes before removing to wire rack to cool completely.
  12. Lime Syrup
  13. 1 10 oz can of lime juice concentrate or lime margarita concentrate, thawed
  14. 1 cup powdered sugar
  15. Whisk together the powdered sugar and thawed concentrate until all the sugar has dissolved into the concentrate.
  16. Once the cupcakes are cool cool, poke 7-10 holes in each cupcake with a toothpick. Drizzle a tablespoon of syrup over each cupcake, allowing it to soak into the cake.
Cherry Buttercream
  1. In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time, to the butter. Cream after each addition.
  3. After half the sugar has been added, add the cherry juice and mix until combined.
  4. Add enough whipping cream until you get your desired consistency, you may not need all of it, or you might want to add more.
  5. Mix in the coloring.
  6. After everything has been combined, mix on high for 30 seconds.
  7. Pipe onto cupcakes and top with a cherry and lime for garnish.
Tips & Tricks - Lemon & Lime Sugar
  1. When using lemon or lime in a recipe, to really add a punch of flavor, zest the fruit into your sugar before creaming with the butter. By working the zest into the sugar, you'll create a fragrant sugar full of the oils and acids from the fruit creating an extra dimension of flavor to your cupcakes that will really make them stand out! I do this almost every time I use lemon or lime and it really creates an exceptional product! Good luck!

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