Doughn't You Want Some?

After many, many kind words about the Daisy & Bee Cupcakes last weekend, I decided to let my friends decide which recipe I'd tackle next. Given the choice of truffles or cookie dough cupcakes, the overwhelming response came in: Cookie Dough Cupcakes. 

And really? I can't blame you! Because what better way to combine the kitchens two most popular products, the fluffy cupcake and the modest chocolate chip cookie, than to put them together into a sweet treat that's sure to become a new favourite! 

First of all, we'll need some ingredients: 

At this point, you have two choices where the cookie dough is concerned. Option one is to make your own batch of chocolate chip cookie dough (see recipe here:) Once the dough is made, use a melon scoop to make small, rounded balls of cookie dough. Then, freeze them until they are solid. Keep them in the freezer until you are ready to use them, or else the dough will cook too much and dry out the inside of your pretty cupcakes!! Option number two (and the popular choice in the Lady Makes Cakes kitchen) is to buy a package of this: 

and freeze it. Much easier, and this way you're sure the portions are just right! But whichever way you choose to go about adding cookie dough to your project will work :) 

The basic cupcake is exactly that: a basic, yellow cupcake which has been altered only a little to give it a nod towards the cookie dough. Instead of using the usual white sugar, we will be substituting a light brown sugar, one of the ingredients that give chocolate chip cookies their great taste!

First, we'll get the butter and sugar beaten together until they start to look fluffy:

Then, beat in the eggs one by one until it's all well-blended. 

Meanwhile, in bowl, sift together the flour, baking soda, baking powder and salt.

 In a measuring cup, measure out the milk and vanilla together. 

Starting and ending with the flour mixture, alternate flour and milk mixture until everything is blended together. 

Take the previously prepared, frozen cookie dough and place one ball in each of 12 cupcake liners.

 Fill the cups with batter and put them to bake for about 20 minutes. 

(n.b. Using the old "toothpick" method on these guys won't work since you'll be sticking the toothpick into the cookie dough. To tell when your cupcakes are done, lightly pretty the tops. If they bounce back, they're good to go! :) 

How good do these look?!

For the icing, I just used a can of milk chocolate frosting. If you have a favourite flavour, I invite you to experiment with flavors and textures. I chose to melt my frosting in the microwave for a few seconds in the microwave and dip the cupcakes, giving them a nice, ganache style finish! 

The ultimate indulgence: Cookie Dough encased in a Cupcake. Yum!!

And as a bonus to this weeks tribute to the chocolate chip cookie, I've added a little recipe at the bottom. Be sure to check it out!

Happy Baking!! 

Crystal

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Chocolate Chip Cookie Dough Cupcakes

Ingredients

3/4 cup of unsalted butter, softened to room temperature

3/4 cup of brown sugar (I prefer the light, but it depends of how much taste you want)

2 eggs at room temperature

1 1/3 cup of flour

1/2 teaspoon each of baking powder and baking soda

A pinch of salt

1/2 cup of milk (whole milk works best, I used 1%)

A teaspoon of vanilla

12 balls of prepared chocolate chip cookie dough, frozen 

Directions

1. Cream the butter in a mixer fit with a paddle (about 30 seconds)

2. Add the sugar and blend until everything is light and fluffy (about 2 1/2 minutes)

3. Add the eggs, one at a time, mixing each one until it's well-blended

4. In a bowl, sift the flour, baking soda, baking sugar and salt

5. In a measuring cup, measure the milk and vanilla together

6. Alternating -- beginning and ending with the flour mixture -- add a fourth of the flour mixture, then a third of the liquid, mixing in between until everything is well-blended. 

7. Place one piece of cookie dough in each of 12 cupcake liners

8. Fill each liner with batter and bake for 20 minutes, or until the tops of the cupcakes spring back when touched. 

Cool completely on a rack, then ice with your favourite topping!

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Bonus Recipe!!

Eggless Cookie Dough

(yep, you heard right. Cookie dough that can be eaten with no worries about eating raw eggs!) 

From AllRecipes.com

Ingredients

1/2 cup all-purpose flour
2 1/2 tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
1/8 teaspoon vanilla extract
2 tablespoons water

Directions

1. In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Refrigerate for 1-2 hours, then enjoy!! :)