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Wednesday, January 28, 2009

Chocolate Cookie Dough Cupcakes

In honor of January 27 being National Chocolate Cake Day, last week's poll featured all chocolate cupcakes. The winner with 206 votes is Chocolate Cookie Dough Cupcakes! First, I just wanna say THANK YOU to everyone who voted. I'm so glad the majority of you picked this one! Two summers ago, my cousin and I made Chocolate Chip Cookie Dough Cupcakes from Cupcakes from the Cake Mix Doctor. They were freakin awesome. I've been dying to make them again ever since! This time I made the cupcake part from scratch instead of using a box mix. I also wanted it to be chocolate. The batter needed to be thick in order to support the big ball of frozen cookie dough, but all of my favorite chocolate cupcake recipes are really thin. I remembered that the chocolate batter from the Neapolitan Cupcakes was very thick, so I went with that one. Keep in mind that these cupcakes need to be refrigerated. Cupcakes made from scratch, especially those made with butter, tend to become hard when refrigerated. In my opinion these cupcakes are best when they're cold. Just something about biting into that cold, chewy cookie dough sends me through the roof! So if you want your cupcakes to stay soft in the fridge, I recommend using cake mix. However, these cupcakes seemed to work really well with the cookie dough, even when cold. They did become hard in the fridge, but they were still moist. So it was almost like eating a brownie with cookie dough inside! And the frosting... oh the frosting... it's a light, whipped cream cheese frosting with bits of homemade (eggless) cookie dough. This whole cupcake is to die for. The Cookie Dough Cupcake definitely wins my vote as the best cupcake ever invented!
Ingredients...It's so strange how something can go from this...
...To this in 22 minutes! :D
Isn't that just insane??
You know it's good when you sacrifice nutrition to have this for breakfast!
Now for the recipes....
I couldn't find a roll of cookie dough smaller than 1 lb. so I just used half of that. You need 8 oz. of frozen or refrigerated cookie dough. Cut it into 12 pieces. Roll them into balls and freeze them for 1 hour. Then make the cupcakes...

Chocolate Cupcakes (from MarthaStewart.com)
Makes 12
Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan (I increased this to 1 1/2 cups)
1/2 cup cocoa powder (I reduced this to 1/4 cup; Use original amounts if you want a really chocolatey cupcake)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk

Directions
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Fill muffin cups 2/3 full with batter. Place a ball of frozen cookie dough on top of each cup (do not push it in). Bake until a toothpick inserted near the center of a cupcake (but not in the cookie dough) comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Cookie Dough Frosting (I found this recipe on a message board that has since been erased; This makes enough for 24 cupcakes, so I halved it)
For the cookie dough
¼ cup butter, softened
¼ cup brown sugar, plus 2 tbsp
2 tsp water
½ tsp vanilla
½ cup flour
¼ tsp salt
1/3 cup miniature chocolate chips

For the frosting
1 ½ cup heavy whipping cream
8 ozs cream cheese, softened
¾ cup granulated sugar (I reduced this to 2/3 cup)
1/8 tsp salt
1 tsp vanilla

For the cookie dough, cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in 1/3 cup Mini Morsels. Wrap the dough in waxed paper and freeze until firm, about 30 minutes. Break dough into 1/4 teaspoon sized chunks and place the chunks on a plate or in a plastic container, separating layers with waxed paper.
Store them in the refrigerator until ready to use.

To make the frosting, in a medium bowl (a cold bowl with cold beaters) beat the whipping cream until stiff peaks form (do not overbeat); set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat for 2 minutes until smooth. Fold in the whipped cream. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupcakes.


Overall rating on a scale of 1-5
Moistness: 4
Tenderness: 4 (Before being refrigerated)
Frosting: 5
Deliciousness: 100!!!

56 comments:

Anonymous said...
This comment has been removed by a blog administrator.
Iqazuhdi said...

OHMIGOD. That looks so incredibly yummy, I'm tearing. Yes, I've come past the drooling.

Can't wait to recommend this recipe to my mom!

DomestiKatie. said...

YES!!! i voted for this one, and i am PUMPED to make them.

there is nothing i love more than cupcakes, except maybe cookie dough. you understand my glee.

now, can you see about making cupcakes that sprout hundred dollar billz?

dlb said...

these look soooo good.
i could eat 10!

Nevis said...

OMG, this looks SOOO yummy!! And you should totally get a Pug. They're the best doggies ever! I think you need a sous chef.

Eliana said...

These cupcakes look amazing and so creative. The great things about cupcakes is that they are a great canvas for you to go crazy. Great job with these Cassie.

Snooky doodle said...

what an interesting recipe :) i like the cookie ball inside :) Nice surprise, Thanks for answering my question re bisquiq :)

Ingrid said...

To use a term from the Twins' friend (when he loves something)....those are sick!!

Man slow down I can't keep up with everything you're making. How do you find the time? I'm gonna have to make stack just of your yummies!
~ingrid

cramitinyourface said...

mm
dangg boo
im glad your my wife!
ahaha
you know deeez be muh faveee
=]]]]


iluuu

StefanieB said...

I just showed my sister the cupcakes as she's a cake fiend and also the fact that whenever I bake chocolate chip cookies I secretly freeze balls of dough for her to eat. She said that she eats a lot of yummy things, but even those may make her sick. I probably shouldn't tell her I'm going to make them.

VelezDelights said...

Yumm!!! I love cookie dough!!!

Megan said...

Wow sounds amazing and looks pretty easy. I'll have to add this to my list to bake. :)

Dani said...

as awesome as this is, i would have never thought about it.. thanks for sharing :)

Amanda said...

These sound and look absolutely delightful. I will have to write this one down!

Passionate About Baking said...

OMG...lost for words! YUM!!

Elyse said...

Wow. Chocolate cake, cookie dough, and cream cheese frosting. Could this get any better? The cupcakes look delicious; can't wait to try this recipe!

A Slice of Concentrated Love said...

It's everything I love in one nice neat little package. I could cry. But I won't :)

apparentlyjessy said...

Mmm these look fabulous! I recently tried Bakerella's post about combining Betty Crockers cookie mix with the brownie mix and my friends just loved that, so I bet the would love a similar cupcake version, it is certainly much prettier! :)

Happy cook said...

Wowo i have never had these, but it looks so yummy delicious.
I just wanted to grab one, alas i can just drool here.

Maria said...

These look too good to be true!

How To Eat A Cupcake said...

Hey Amanda, what part of VA are you from??

Veronica said...

Well, that's it. It was a good game, Weight Watchers. :)

beverlyz said...

These look incredible! I can just taste them with a good cup of coffee!

Kelly said...

I so cannot wait to make these cupcakes!! YUMMY!!! I have one question though... for the cookie dough frosting, should I half the recipe as it is written or is the written amounts for 12 cupcakes? Thanks

How To Eat A Cupcake said...

Kelly, sorry... the recipe is written for 24 so go ahead and half that. :)

Anonymous said...

wouldn't the cookie dough just cook inside?

ianwins said...

I just made these and they are truly incredible!I thought it would a bit daunting at first,yet it wasn't as difficult as I thought.


Thank you Howtoeatacupcake

How To Eat A Cupcake said...

The cookie dough is frozen first. It doesn't have enough time to cook.

MOLLY S. said...

Oh my god it so beautiful it makes me want to cry.

Grab-A-City said...

This is beautiful. I also enjoy reading Whole Foods Recipes, along with findingDulcinea recipes: http://blog.findingdulcinea.com/2009/01/cook-more-in-2009.html

Kelly said...

I made this to mixed reviews. The cookie dough in the middle was a hit, but I'd use a different chocolate cake recipe. It turned out a little dry. The frosting was very tasty.

Jennifer said...

I "stumbled" on your site... this looks SO good... oh my god... I'm making this this week. thanks for sharing!

Anonymous said...

this looks amazing oh my goodness i could die of amazing cakeness just looking at it!!!! i am definitly making these!!!

Cathryn said...

I just got a huge tube of refrigerated cookie dough to make these! (I would have just made it using my famous recipe, but I worry about the egg content, and i know the refrigerator dough is a lot safer.) One question though - would you say that even though it's frozen, the cookie dough is exposed to enough heat to prevent anyone from getting sick? Personally, I've eaten raw home-made cookie dough all my life, as have the last 3 generations of my family, and we've never gotten sick from it, but I'm planning on giving these to a fairly big group of people and was wondering if I should keep this as an at-home-from-the-fridge recipe....

How To Eat A Cupcake said...

Cathryn, I'm sorry but I really have no idea how safe the cookie dough centers are. They do not get cooked through, so if there was by some chance any bacteria in the cookie dough, it wouldn't get killed. But like you said, people have been eating raw cookie dough forever! And how often do you hear about people getting sick from it. But if you're still worried, you could substitute it with an eggless recipe. :)

I hope that helps!

Anonymous said...

Hey i was wondering where did you buy your vanilla extract? anything special about it?

How To Eat A Cupcake said...

Anonymous, I got my extract from Marshall's. I've also seen it at TJ Maxx. It's $12.99 a bottle & is COMPLETELY worth every penny! It tastes exactly like you used a real vanilla bean. 10x better than any other "good" vanilla extract I've tried.

Chocolate Brownies said...

Oh, good grief lol These look fantastic. Going to add a few inches to my waistline I suspect, but what the hey :)

Sabrina said...

This recipe looks wonderful and I so want to make it for a dad's night at my son's preschool... like a previous poster, I'm wondering how safe the cookie dough center is. Do you think the dough gets to at least 160 degrees? 'Cause that's the temp that we use when doing frostings with eggs and stuff, so I was thinking if it got at least that hot, then even without the dough "cooking" it should be considered safe. Might have to make them just to take the temperature of the middle! Anyway, thanks for the great recipe!

How To Eat A Cupcake said...

Sabrina, sorry I really don't know about the cookie dough centers. I've not tested them to see what the internal temperature gets to. Let me know if you do! Thanks :)

Anonymous said...

Made these last night to take to work as a Valentine's Day treat - they turned out great and are a big hit - thanks for ANOTHER super recipe!

Cathryn said...

Ok, so I made these last night...the first batch turned out fine, with cookie-dough centers that were perfectly gooey and warm out of the oven. I topped them with some plain vanilla buttercream and stuck them right in the fridge. In my infinite wisdom, however, I only froze a dozen balls of cookie dough overnight. I rolled more balls as the first were cooking and stuck them in the freezer, hoping that getting them cold would be enough. BIG MISTAKE! Instead of cookie dough cupcakes, my second two batches are cookie-center cupcakes and are pretty dry. I really dislike the cookies produced by premade refrigerator cookie dough, so they really don't do anything for me, though the tops are golden-brown dots of cookie that are rather cute. The first batch I did right, though, are almost gone. My roommates all say they're the best things they've ever had. I can't wait to make these again! (but i'll remember to freeze them all this time :) )

Anonymous said...

Ok, I tested the temperature of the dough... it did hit about 160 degrees, so it should be totally safe as far as eggs go.

One weird thing - my cupcakes are totally lopsided. The cookie dough is totally one side, almost next to the rest of the cupcake. It is definitely not in the center, so it's not a filling.
I'm worried that when people eat them, they'll just have gooey dough at the edge. I used your recipe for chocolate cupcakes but a different chocolate chip cookie. Another blogger used homemade cookie dough and still got the right results. I know yours said don't push the balls of dough down, but do you think that could have been the problem in my case?
- Sabrina (don't know why it won't let me sign in)

How To Eat A Cupcake said...

Hey Sabrina! Hmm... I dunno why your cookie dough migrated! I wouldn't suggest pushing the cookie dough down into the batter. It will sink all the way to the bottom and become a cookie "crust." Do you live on a hill? Lol j/k :D Sorry, I really don't know why that happened to your cuppies. I wish I could help. :(

Anonymous said...

your cupcakes look amazing!!! im so excited to try them!! i was wondering one thing though... is there any softer cupcake mix or cake mix that you recommend that i could try? I really love soft cupcakes!! also i have a brownie box mix from trader joes that is to die for. Could i use that? thank you so much!! your awesome!

How To Eat A Cupcake said...

Anonymous, when I use cake mix my favorite brand is Betty Crocker! I haven't tried making these cupcakes with brownie mix. If you try it, let me know how it works out! :D

Anonymous said...

you should add this to your list of cupcake kinds-- i only see the choc. chip cokie dough ones from the box mix

missy said...

your cupcakes look amazing! its my best friends birthday and loves cookie dough! i wanted to make her a cake though. do you think i could do it the same way?
thanks =)

How To Eat A Cupcake said...

Missy, I really don't know how you could pull off the same effect in cake layers. You could omit the cookie dough from the cake itself, and just use the cookie dough frosting! It's so delicious!

Carrie said...

oh my! this might be the tasty looking thing i've ever seen. i'll be trying the recipe for sure.

Cassie said...

I made these tonight! Instead of putting the cookie dough into the frosting, I added cinnamon. Wonderful.

Log Homes said...

Wow, that looks absolutely delicious! Great post, you did such a nice job presenting the pictures too...I am definitely going to have to try that recipe this weekend! Thanks :)

Anonymous said...

Hi! Me and my friend did this for a school project and it was so fun! It was so good! Thanks for posting this! :)

Kelly said...

I just recently found your blog and have become a HUGE fan as I've scoured it the last few days! Do you think the cookie dough cupcake would mix well with brown sugar swiss buttercream?

EdaBy said...

Beautifully and apparently tasty. Thank you.

Jordana said...

Hi I'm making these cupcakes tomorrow and I dont understand the cups thing so please may you help me and give it me in grams?