Cookie Dough Cupcakes With Ganache Frosting Food

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CHOCOLATE CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING



Chocolate Cupcakes with Ganache and Marshmallow Frosting image

Provided by Food Network

Time 45m

Yield 24 cupcakes

Number Of Ingredients 19

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup boiling water
Chocolate Ganache, recipe follows
Marshmallow Frosting, recipe follows
1 cup heavy whipping cream
12 ounces semisweet chocolate, chopped or chips
8 egg whites
2 cups granulated sugar
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
  • In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
  • Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES



Chocolate Chip Cookie Dough Cupcakes image

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

1 1/2 cups unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup all-purpose flour
2 tablespoons all-purpose flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
1 1/2 cups unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners' sugar
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoons vanilla extract
mini chocolate chip

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 + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

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

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

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

COOKIE DOUGH CUPCAKES



Cookie Dough Cupcakes image

Can't decide between cookies or cake? Have both! I discovered this recipe on a blog (cupcakeproject.com) and made a few adjustments to the directions as the original was a little difficult to follow. These cupcakes are absolutely delicious and complete with a raw cookie dough surprise on the inside! Topped with some cookie dough icing and this makes for a fantastic treat for any occasion! (This recipe looks overwhelming, I admit, but it's pretty easy and well worth the effort!) NOTE: If you use any flour other than self-rising cake flour as the recipe calls for, it will cut the number of cupcakes in half!!)

Provided by pott3r

Categories     Dessert

Time 40m

Yield 12 cupcakes, 6 serving(s)

Number Of Ingredients 22

cupcake batter
1 1/4 cups unsalted butter, melted
3/4 cup self-rising cake flour
3 tablespoons white sugar
5 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 tablespoons milk
1 cup semi-sweet chocolate chips
cookie dough batter (Eggless)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
4 tablespoons milk
3/4 cup semisweet mini chocolate chips
cookie dough frosting
1 cup eggless cookie dough batter
1/2 cup heavy cream

Steps:

  • Preheat oven to 400°F.
  • Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
  • Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
  • Bake at 400F for 15-20 minutes.
  • While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
  • Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
  • Add in chocolate chips to the remaining batter and set aside.
  • In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
  • When cupcakes are cooled, use a paring knife to cut a hole in the top.
  • Frost cupcakes with cookie-dough icing.
  • Roll cookie dough into little balls and plop them in the centre of the cupcakes.
  • Serve and enjoy!

Nutrition Facts : Calories 1370.6, Fat 86.5, SaturatedFat 53.3, Cholesterol 262.9, Sodium 526, Carbohydrate 146.7, Fiber 4.5, Sugar 97, Protein 11.7

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES



Chocolate Chip Cookie Dough Cupcakes image

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

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 (1 lb) package frozen refrigerated chocolate chip cookie dough
frosting, of choice for decorating

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

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