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.