Chocolate Cupcakes with a Chocolate Chip Cookie Dough Center and Cream Cheese Frosting
CCCCCDCCCF … aka Heaven in your Mouth
I first discovered these beauties on a trip when my dear friend made a white cupcake with a peanut butter cookie in the middle and chocolate ganache frosting. I thought to myself, “Self, these cupcakes are the devil but you should make your own version with way more chocolate in them because I’m sure you can do that and only eat 1, maybe 2 of them.” This is how I talk myself into making rich, buttery treats and what follows is several justifications on why I should eat more than 1, maybe 2. But that’s a post for a different day. Right now, let’s get you started on making the most delicious cupcakes you will ever stuff into your mouth.
Now, sometimes I’m all about baking from scratch. It’s a real art and super satisfying when you take a group of ingredients and make it into something magical. So, if you want to make your cake batter and frosting from scratch, you go girl. I, however, have 3 kids
circling my feet at this very moment. They are like sharks and the cookie dough is the blood they seek. So, for this particular recipe, I’m going with a cake mix and pre-made frosting. I do always make the cookie dough from scratch though, for 2 reasons. 1 – Raw eggs. Now I’m not too good to put a dollop or 7 of cookie dough in my mouth if it has raw egg in it, but apparently, you are not supposed to do that. I also have a niece with an egg allergy and who am I to tell her she can’t have one of my delicious cupcakes? 2 – There will be leftover cookie dough, oh yes, leftover delicious cookie dough that you can use specifically for eating cookie dough.
So first, you have to make some cookie dough. Delicious cookie dough. You can buy ready-made cookie dough in a tube or those already shaped raw cookie dough packages. Don’t say I didn’t warn you about the raw egg thing though. I go with the classic Tollhouse recipe, with the exception of the
eggs. **For each egg, substitute 2 tablespoons of milk.
(Side note, is there anything more beautiful than the point where the butter mixes with the sugar? Well you know, other than when you are putting the cupcake into your mouth.) Also, I prefer to use mini chocolate chips because they are delightful and I can reserve a few for decoration.
Next, form 24 cookie dough balls and put them on a plate or dish of some kind. I realize this picture has more than 24 cookie dough balls, but apparently when I’m baking and drinking, I forget how to count. Right now I’m going to tell you the MOST crucial part of the
recipe. Listen up. Put the cookie dough balls in the freezer overnight. I realize it is going to be difficult to wait for your baking goodness until tomorrow, but rest assured, there will be plenty of cookie dough left in the bowl that you can eat, guilt free, because it does not have raw eggs in it. I’m pretty sure that takes out all of the fat and calories as well. So yeah, guilt free cookie dough eating ensues. 
Now that your cookie dough balls have rested in the freezer overnight, it’s time to wake up and bake lady! Get out of bed, do some downward dogs and get your coffee going because girl, it’s going to be a really, really, really good day. Now, mix up your cake mix or homemade recipe. I chose chocolate because it is clearly the best, but I guess any flavor will do. Fill 24 cupcake cups about 2/3 full of your delicious batter and then drop a cookie dough ball right inside. You don’t have to do anything else. Don’t get all crazy and try to cover it up or push it in. Just set it in there and relax. The cupcake will bake up over the cookie dough ball. Because you froze the dough overnight, it won’t bake all the way in the cupcake and will melt down into an ooey gooey delicious cookie dough center.
Follow the directions of the recipe for temperature and time to bake the cupcakes. Now, if you’re like me, eating a baked good right out of the oven is basically the best part of baking, but trust me, this is one of the few treats that are actually better when you eat it cooled. So, dig deep. Let the cupcakes cool. Read a book, drink a mimosa, go for a run. And then come back to the cupcakes and frost them. I chose a ready-made cream cheese frosting because; well because cream cheese frosting is delicious of course. But again, you could choose any flavor that suits your fancy. Or your schmancy.
When you are done, cut one of those bad boys in half and admire your work for 2.5 seconds and then eat it. It’s delicious and you deserve it. Next, package one up and send it to me. Ok, don’t really do that. You might want to put some on a plate and take them to your neighbor though because these things are hard to resist. Happy baking!
Cookie Dough Recipe (From Tollhouse)
- 2 ¼ c flour
- 1 t baking soda
- 1 t salt
- 1 cup (2 sticks of butter)
- ¾ c granulated sugar
- ¾ c packed brown sugar
- 1 t vanilla
- 2 large eggs (**or 4 T milk)
- 2 cups (12 oz package) mini chocolate chips
Preheat oven to 375° F
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add milk, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
Make cake mix according to the directions. Place a frozen cookie dough ball in each cupcake and bake according to instructions. Let cool, frost, and enjoy!
Kristy Owens is a work at home mom to 3 kids, as in, she runs a business from her home while trying not to ignore her kids. Her motto is “Coffee in the morning, wine at night.” She typically sticks to healthy dishes so when she makes dessert, she goes big. As far as she’s concerned, if you are going to take the time to make a treat and ruin your diet, it might as well be worth it!
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I especially like the part of the recipe where you sit In the chocolate chips. 😉
Ha! How did we both miss that?