Chocolate Chip Cookie Dough Cupcakes
Hey, how are you? Did you have a good week?
My week was pretty satisfactory… And it’s Friday! I also have an entire container of eggless cookie dough sitting in my fridge, which is probably why I’m in such high spirits.
I saw this little feature on Tastespotting and I thought to myself, “I don’t have anything better to do, I’ll answer it too!” 20 Questions with The Bite-Sized Baker… A.K.A. More than you ever wanted to know about The Bite-Sized Baker… Starting with…
My name, my name is Claire. The Bite-Sized Baker is an alias. Shocking. I know.
1. Most memorable restaurant meal? Chicago Cut with Tony and his parents… I will never forget my first experience with freshly shaved black truffle in the Black Truffle and Lobster Risotto dish. Unparalleled to anything I’ve ever tasted.
2. What did I eat for dinner last night? Frozen yogurt… Great dinner.
3. Last thing I made? Chocolate Chip Cookie Dough Cupcakes!
4. Last thing I ate? Half a Chocolate Chip Cookie Dough Cupcake…
5. Currently craving… Water… I ate too many taste-testers and now my teeth hurt. I could go for some delicious sushi later though! I can always go for sushi
6. Favorite snack? Turkey slices and fresh fruit.
7. Guilty food pleasure? La Vic’s Taqueria. Super Carne Asada Tacos smothered in their special Orange Sauce.
8. Celebrity chef crush? Curtis Stone, no doubt.
9. If I could be on the set of any Food Network cooking show… Barefoot Contessa. I love her rustic cooking style, use of fresh ingredients, and the way she says, “How easy was that?” Plus, she always seems to be hosting fun, homosexual crowds. But Paula’s Best Dishes is a close second… Maybe I would pick up her southern drawl.
11. Favorite thing to wake up to? Medium, iced, lowfat vanilla latte from Peet’s Coffee… and sunshine.
12. Three things I always have in my refrigerator? Milk, Yogurt, and Butter (i.e. lattes, lunch, and baking)
13. If I won an all expenses paid trip, I’d eat my way through…where? Italy… All the way to France.
14. At the bar, I always order… Vodka Soda with a Lime
15. Favorite music to listen to while baking… Tom Petty and the Heartbreakers.
16. One recipe I’m determined to make? Freshly baked croissants. Conquer the yeast!
17. My go-to recipe? Peanut Butter-Caramel Chocolate Chip Bars.
18. Favorite ingredient? Salt… I can’t eat, cook, or bake anything without it!
Oh, right! The recipe! I knew there was a reason I had a blog… If you love cookies these cupcakes are for you. A Chocolate Chip Cupcake filled with Eggless Chocolate Chip Cookie Dough and topped with a Brown Sugar Buttercream Frosting. Holy, chocolate chip cookie!
Chocolate Chip Cookie Dough Cupcakes from the one and only, Annie’s Eats:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract
Tiny chocolate chip cookies
Mini chocolate chips
- 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 and topping with mini chocolate chip cookies for decoration.