CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.
Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Provided by lovestohost
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 2h40m
Yield 24
Number Of Ingredients 13
Steps:
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g
CHOCOLATE CHIP COOKIE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 48 mini cupcakes
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F and position the oven rack to the middle. Line two 24-cup mini-muffin tins with cupcake liners.
- For the cookie crust: Combine the flour, salt and baking soda in a small bowl and set aside. Beat the butter and both sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes (or in a large bowl if using an electric mixer). Add the egg and vanilla and beat until incorporated, about 1 minute. Adjust the speed to low, add the flour mixture and beat until incorporated. Fold in the chocolate chips.
- Drop 1 heaping teaspoon of cookie dough into each liner and press down firmly. Bake until slightly puffed and golden, 12 to 15 minutes. Cool until warm to the touch, and then press down the crust once more. Cool completely.
- For the brown sugar cake: Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and light brown sugar together on medium-high speed until light and foamy, about 2 minutes (or in a large bowl if using a hand-held electric mixer). While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to overmix the batter. Drop 1 heaping teaspoon of batter on top of each cookie crust.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tins about halfway through, 10 to 12 minutes.
- Cool the cupcakes on a rack in the tins for 10 minutes, and then remove from the tins and cool on the rack completely.
- For the chocolate frosting: Combine the cocoa powder and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low until combined. Add the vanilla and salt. Continue to mix on low speed and add the confectioners' sugar and milk in alternating batches. Increase the speed to medium-high and mix until fully incorporated and smooth.
- Fill a pastry bag fitted with a round or star tip and pipe small chocolate drops on top of each cupcake.
COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: vanilla cake mix, chocolate chip cookie dough, chocolate chips, cream cheese frosting
Provided by Tasty
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- Pipe the frosting onto each cupcake, then top with chocolate chips.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, Sugar 50 grams
CHOCOLATE CHIP COOKIE DOUGH CUPCAKES
Every bite of these is oozing with flavor and cookie dough-ness. These have a wonderful base, a filling and a frosting where every bite has a chocolate chip in it. Adapted from Annie's Eats.
Provided by Julieannie
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 25
Steps:
- To make the cupcakes, preheat the oven to 350°F Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, 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 the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
- To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
- To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
- Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.
Nutrition Facts : Calories 561.8, Fat 29.8, SaturatedFat 18.4, Cholesterol 101.6, Sodium 204.7, Carbohydrate 71, Fiber 1.2, Sugar 50, Protein 5.3
CHOCOLATE CHIP COOKIE DOUGH CUPCAKES
From the Cake Mix Dr. Something I'd love to try! The recipe's headnote states that these are "best eaten slightly warm, with the centers still gooey." I'll bet on that!
Provided by JamesDeansGirl
Categories Dessert
Time 47m
Yield 22-24 cupcakes
Number Of Ingredients 8
Steps:
- Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
- Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
- Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
- Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
- Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
- Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
- Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
- Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.
Nutrition Facts : Calories 317.7, Fat 18.1, SaturatedFat 3.6, Cholesterol 40.4, Sodium 278.7, Carbohydrate 35.8, Fiber 0.6, Sugar 14.9, Protein 3.4
CHOCOLATE CHIP COOKIE DOUGH
Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
CHOCOLATE CHIP COOKIE CUPCAKES
Adapted from 125 Best Cupcakes Recipe book. They taste and have the consistency of cookies! The dough is quite thick when you put it in the muffin pan!
Provided by Redsie
Categories Dessert
Time 33m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix together flour, baking powder and salt.
- In a large bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add vanilla, beating well.
- Add egg, beating well.
- Add flour mixture and beat until just combined.
- Stir in chocolate chips.
- Scoop batter into prepared pan.
- Bake in preheated oven of 350F 18 to 23 minutes or until cupcakes are puffed and golden.
- Let cool in pan on rack for 15 minutes or until cooled completely (so they don't crumble when removed).
- Remove from pan.
Nutrition Facts : Calories 253.3, Fat 11.5, SaturatedFat 6.9, Cholesterol 35.8, Sodium 41.7, Carbohydrate 36.9, Fiber 1.1, Sugar 23.8, Protein 2.7
CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES
This recipe by the author of "Funky Foodgasm A Pornographer of Food" caught my eye and I just had to post it... I haven't made these yet, but by looking at the ingredients and the photo that was included, it looks like delicious cupcake time to me! I will probably add walnuts or pecans in with the cookie dough when I make mine, as we all love nuts around here! PLEASE NOTE: The preparation time is just a guesstimate as I haven't made these yet, and it includes the time to freeze the Cookie Dough Balls.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h5m
Yield 2 dozen cupcakes
Number Of Ingredients 13
Steps:
- Cookie Dough Balls:.
- Whisk together the flour, baking soda, and sea salt Set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
- Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
- Fold in the chocolate chips; mixing just enough to evenly combine.
- Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350.
- Line 24 muffin cups with paper liners.
- Cupcake Mix:.
- Beat 3 eggs in a large bowl with an electric mixer to break up.
- Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
- Spoon into the prepared cupcake liners, filling each 2/3 full.
- Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
- Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.
COOKIE CUPCAKES
These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.-Sue Smith, Joaquin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 305 calories, Fat 16g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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