Advertisement

top posts sidebar

Chocolate Chip Cookie Dough Cupcakes

Chocolate Cookie Dough Cupcakes are a cookie dough lovers’ dream!  A deliciously moist chocolate cupcake has a hidden chocolate chip cookie dough filling that makes every bite a mouthwatering delicious treat!

Chocolate Chip Cookie Dough Cupcakes

Cookie Dough Cupcakes

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.

This frosting works great with my black and white cupcakes,  It might even be great with my simple chocolate cupcake recipe that is usually topped with a whipped ganache frosting.

Showing the cookie dough inside the chocolate cupcake.

How do I Keep the Cupcake Batter Moist?

There are a few tips for making your actual cake moist and delicious.  My standard is to watch the temperature of my oven and cook my cake slow and low to prevent it from drying out. 

Another good method is to add in ¼ cup sour cream or milk to the batter.  This extra moisture really helps keep the cake moist without altering the overall texture and result.

Another super moist cupcake option is my Nutella bliss cupcakes.  They are so delicious! 

A photo looking at the inside of a Chocolate Chip Cookie Dough Cupcake.

How do I Make the Frosting Smoother for Cookie Dough Filled Cupcakes?

Using brown sugar in your frosting can sometimes lead to a slightly grainy texture.  There are easy solutions to fix this, that will keep your buttercream perfectly fluffy and delicious.

The first suggestion is to continue creaming your sugar and butter for longer to make it creamier.  In fact, the longer you cream the combination the fluffier it will become. 

Another great frosting that sometimes is grainy is my death by Oreo cupcake frosting. You’ll love this recipe and find it can easily work with this cupcake as well.

Photo Collage showing the steps to make Cookie Dough Frosting.

Does the Cookie Dough Need to be Frozen?

For the cookie dough filling in the cupcake, you will need to make sure it is chilled.  You can freeze it if you want, but that is not necessary and may result in a slightly underdone cookie inside your cupcake.

I like to make the cookie dough and roll into balls then freeze it on a baking sheet first.  You can bag up the dough for use in these cupcakes, or just to make as cookies later down the road.

ProTip:  If you are in a hurry, you can also use ready made cookie dough for the filling in this cupcake.

Ingredients to make cookie dough balls.

Why Do You Add Flour to the Frosting?

The addition of flour to the frosting recipe helps add the flavor of cookie dough to the frosting.  If you prefer to leave it out, you can, but it won’t have the same perfect cookie dough flavor.

Steps to make chocolate chip cookie dough cupcakes.

Can I Make These Mini Chocolate Chip Cookie Dough Cupcakes?

If you want to make them into mini cupcakes all you have to do is lower the bake time!  You’ll make your cookie dough filling smaller, and then bake them for a shorter time. The result is delicious miniature cupcakes everyone loves. 

Chocolate Chocolate Chip Cookie Dough Cupcakes

Chocolate Chocolate Chip Cookie Dough Cupcakes

Yield: 12 cupcakes
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

Cookie Dough Filling:

  • 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

Chocolate Cupcakes:

  • 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

Cookie Dough Frosting:

  • 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

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 1/2-2/3 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 1/2 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

These Thin Mint Cupcakes are by far the most decadent, minty, chocolaty cupcakes I’ve ever had!

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!!

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

Thin Mint Cupcakes

Thin Mint Cupcakes

Yield: 2 dozen
Cook Time: 18 minutes
Total Time: 18 minutes

Ingredients

Chocolate Stout 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

Whipped Chocolate Ganache

  • 4 oz dark chocolate, chopped
  • 1/3 cup heavy cream
  • 1 tbsp corn syrup
  • 1 tbsp butter
  • 1 tsp vanilla extract

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

Assembly

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

Instructions

Cupcakes

  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.

Ganache

  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.

Buttercream

  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.

Assembly

  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!

 

Apple Cinnamon Cupcakes

My Apple Cinnamon Cupcakes are a perfect treat that combines classic flavors.  I’ve made apple cupcakes before but wanted something a bit easier than my other recipes.  This homemade apple cupcake has a delicious apple filling and is topped with a homemade apple cinnamon buttercream.  Every bite contains delicious apple cinnamon flavor that can’t be beaten!

Cupcake split open showing the apple filling.

Apple Cinnamon Cupcakes Recipe

While I wanted this recipe to be one you could whip up all in one bowl, there is just no getting around the process of prepping your apples with butter, sugar, and spices. Trust me when I say, the result is 100% worth the effort. It only takes a few extra minutes while you are baking the cupcakes to cook down the apple filling. 

This apple cupcakes recipe is a great way to make a simple cupcake seem decadent.  By adding a cooked apple spice filling into the middle after they are baked, you add a hidden element of flavor and texture that really adds to the experience of eating this cupcake.

If you want the ultimate holiday flavor on your dessert buffet, make sure to add these Cinnamon Eggnog & Bourbon Cupcakes to your menu.

Apple Cinnamon Cupcakes displayed on a table.

Can You Skip the Filling in These Apple Cupcakes?

If you want to skip the filling step, you could wait to bake the cupcakes and add that cooked apple mixture to your batter before baking instead of chopped apples.  The result would be all of the cinnamon and apple texture mixed into every single bite instead of just in the center of the cupcake. Both give amazing results, so do what works best for you.

If you don’t mind a bit of extra work, you will fall in love with my Caramel Apple Cupcakes and my Caramel Apple Milky Way Cupcakes recipes.

A dozen Apple Cinnamon Cupcakes setting on a wooden cutting board.

What’s the Best Apple for This Apple Cinnamon Cupcakes Recipe?

In my opinion, almost any apple will result in delicious cupcakes with this recipe. Typically, I like to use a firmer apple when baking to add extra texture.  A good Granny Smith or Honeycrisp works great for this recipe. You can, however, use Gala, Fuji, or even Jonagold for a nice sweet option that cooks down beautifully for your cupcake.

Ingredients for Apple Cinnamon Cupcakes

How to Frost Apple Cupcakes

My apple cinnamon buttercream is a bit different than your average recipe as it includes bits of apple.  You can cut the apple into small pieces so that it is easy to pipe through any tip in your piping bag. Alternately, you can make this be one cupcake you use a larger tip for piping so you can leave the pieces a bit bigger for more texture.

When I make these cupcakes, I allow them to cool completely before filling them with cooked apple mixture.  Then, I will pipe on a nice swirl of frosting with a large tip and sometimes even drizzle a bit of caramel syrup over the top before serving.  You could even save a little of the cooked apples and add a teaspoon to the top of the frosting if you wanted.

Apple Cinnamon Cupcakes

Apple Cinnamon Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup milk (you could use apple juice too)
  • 1/2 cup chopped apples

Filling

  • 1 large apple, chopped
  • 2 tbsp butter
  • 1/4 cup sugar
  • 1/4 cup dark brown sugar
  • 1 tsp vanilla
  • 1 tbsp milk mixed with 1 heaping tbsp corn starch

Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 1 lb powdered sugar, sifted
  • 2-3 tbsp heavy cream
  • remaining apple mixture
  • 1/8 tsp salt
  • 1/8 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 1/2 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 | JavaCupcake.com

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

Yield: 4 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Cupcakes

  • 5 1/4 cups flour*
  • 3/4 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
  • 1/3 cup hot water

Cherry Buttercream

  • 2 cups unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • 3/4 cup Maraschino cherry juice
  • 1/2 cup heavy whipping cream
  • 1/4 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 2/3 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!

https://www.viva-awa.com/






www.sexxxotoy.com