Saturday, November 3, 2012

Chocolate Chip Cookie Dough Cupcakes

I have a love affair with chocolate chip cookies -- the dough, the cookies, the ice cream. All of it.
I found this recipe on Pinterest. I overcooked the cupcakes, so I adjusted the time.
I made few substitutions -- my favorite part is the frosting, and these were a hit with my volleyball team.

for cupcakes
3 sticks salted butter, room temperature
1.5C brown sugar
4 large eggs
2 2/3C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1C coconut milk
2 tsp vanilla extract
1C semisweet chocolate chips

for frosting
2 sticks salted butter, room temperature
6 tbs brown sugar
1C + 2 tbs all-purpose flour
7oz sweetened condensed milk
1/2 tsp vanilla extract

for cupcakes
  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with paper liners (recipe makes 24 cupcakes)
  3. In bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until light and fluffy, about 3 minutes.
  4. Mix in eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  5. In medium bowl, combine flour, baking powder, baking soda, and salt.
  6. Add dry ingredients to mixer bowl on low speed, alternating with the milk.
  7. Mix until just incorporated.
  8. Blend in vanilla.
  9. Fold in chocolate chips.
  10. Divide the batter evenly among the cupcake liners. Fill these to the top -- don't be intimidated, the batter has the consistency of cookie dough and it won't explode like regular cupcake batter.
  11. Bake for 15-18 minutes until a toothpick comes out clean.
  12. Let cool.
for frosting
  1. In bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until creamy.
  2. Mix in confectioner's sugar until smooth.
  3. Beat in flour and salt.
  4. Mix in milk and vanilla until smooth and well blended.
  5. Pipe frosting on to completely cooled cupcakes.
  6. Enjoy!

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