Description
Irresistible cookie dough cupcakes blend classic dessert styles into one heavenly treat. Rich chocolate cupcakes hide edible cookie dough centers, promising sweet indulgence you cannot resist.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (60 g) all-purpose flour, heat-treated
- ½ cup (120 ml) milk
- 1 tbsp (15 ml) milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (60 g) mini chocolate chips
- ⅓ cup mini chocolate chips
- 1 cup (120 g) powdered sugar
- ¼ cup mini chocolate chips (optional for garnish)
- Pinch of salt
Instructions
- Flour Preparation: Neutralize potential bacteria by heat-treating flour in the microwave or oven. Cool thoroughly before further manipulation.
- Cookie Dough Foundation: Cream softened butter with granulated and brown sugars until silky. Integrate milk and vanilla extract seamlessly.
- Dough Composition: Fold flour and salt into butter mixture, creating uniform texture. Gently disperse miniature chocolate chips throughout the dough.
- Dough Chilling: Form petite spherical portions and freeze on a tray to rapidly chill and stabilize the dough.
- Cupcake Base Preparation: Combine dry ingredients – flour, baking powder, and salt – ensuring even leavening agent distribution.
- Wet Ingredient Fusion: Whip butter and sugar until voluminous and light. Introduce eggs individually, then incorporate vanilla extract for depth of flavor.
- Batter Assembly: Gradually merge dry and wet ingredients, alternating with milk. Mix minimally to maintain delicate texture.
- Baking Process: Preheat oven to 350°F. Line muffin tin with protective paper liners. Distribute batter two-thirds full in each compartment.
- Baking and Cooling: Bake for 16-18 minutes until golden. Verify doneness with a toothpick. Cool completely on a wire rack.
- Cupcake Coring: Excavate the center of each cooled cupcake using a specialized tool or small knife.
- Cookie Dough Insertion: Retrieve frozen cookie dough balls and nestle one into the core of each cupcake.
- Frosting Creation: Whip butter and brown sugar until glossy. Gradually incorporate powdered sugar, vanilla, milk, and salt.
- Finishing Touches: Pipe or spread frosting generously over filled cupcakes. Optionally garnish with additional miniature chocolate chips for visual and flavor enhancement.
Notes
- Sanitize Flour Safely: Heat-treat flour in microwave or oven to kill potential bacteria, ensuring food safety without compromising taste.
- Prevent Overmixing Cupcakes: Blend ingredients just until combined to maintain a light, tender texture and avoid dense, tough cupcakes.
- Freeze Cookie Dough Strategically: Chill dough balls completely before inserting into cupcake centers, helping them maintain shape and preventing melting.
- Balance Frosting Consistency: Adjust milk or powdered sugar gradually to achieve the perfect spreadable texture that’s not too runny or stiff.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 256
- Sugar: 20 g
- Sodium: 118 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg