Chocolate Chip Cookie Dough Cupcakes

Happy Valentines Day (weekend)

Oh, the things we do for love! I had off on Friday to go to the dentist so knew I would have some kitchen time if I wanted and earlier in the week had come across this recipe for Chocolate Chip Cookie Dough Cupcakes (and then found a whole bunch more that were exactly the same and all got rave reviews!). Rich is a HUGE fan of cookie dough (remember when he got accepted to Lehigh!?), so I knew that this was what I was doing for him for Valentines Day!

Warning: these cupcakes are not low calorie OR quick and easy – but Rich’s reaction to them made it all worth it! Feel free to take some time and do these over two days or even substitute your favorite cupcake recipe (Rich loved these cakes – I like a less dense cake – so try as written first or just wing it… up to you)

Recipe

For the cupcakes:

• 3 sticks unsalted butter (1 1/2 cups), at room temperature
• 1½ cups light brown sugar
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Preheat the oven to 350° degrees. Line cupckae pan with 24 liners.

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.

For the filling:

• 4 Tablespoons (1/4 cup) unsalted butter, at room temperature
• 6 Tablespoons light brown sugar
• 1 cup plus 2 Tablespoons all-purpose flour
• 7 ounces sweetened condensed milk
• ½ teaspoon vanilla extract
• ¼ cup mini semisweet chocolate chips

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 a half 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.

For the frosting:

• 3 sticks unsalted butter (1 1/2 cups), at room temperature
• ¾ cup light brown sugar, packed
• 3½ cups confectioners’ sugar (powdered sugar)
• 1 cup all-purpose flour
• ¾ teaspoon salt
• 3 Tablespoons milk
• 2½ teaspoons vanilla extract

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  (I used at least an extra tablespoon compared to this recipe) and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired and sprinkle with mini-chocolate chips. Store on the counter or in the fridge (fresher if kept in the fridge) and then you decide if you like them cold or room temperature!