Sunday, August 23, 2009

Cookie Dough Cuppycakes

I made these cuppycakes as a theme post on a baking community. They turned out yummy, but I think I can tweak them and make even better ones next time.

For this recipe, I had to prepare some cookie dough balls in advance. I bought a roll of pre-made cookie dough, divided 8 oz of it into 12 balls, and stuck them in the freezer for a couple hours. Next time, I will probably make my own dough from scratch because I have gotten to the point where using pre-made anything in baking makes me feel bad.

I used this recipe that I found on Lovin' From the Oven for the cupcakes. She says she found it at Cupcake Bakeshop, but I wasn't able to find the original post there.

Brown Sugar Cupcakes
3/4 cup (1-1/2 sticks) butter, room temperature
3/4 cup light brown sugar (I packed mine)
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup milk
1 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Beat butter on high until soft, about 30 seconds.
  3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beat for 30 seconds after each.
  5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  6. Measure out milk and vanilla together.
  7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
  8. Add about one third the milk/vanilla mixture and beat until combined.
  9. Repeat above, alternating flour and milk and ending with the flour mixture.
  10. Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.
  11. Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

For the frosting, I adapted a chocolate frosting recommended on The Cupcake Review. Then I made the eggless cookie dough recommended by both of these two blogs and (stupidly) tried to mix it in with my Kitchenaid mixer. What I got was a VERY delicious chocolate mousselike frosting that was completely not obvious it contained cookie dough.

Cookie Doh! (I guess next time I need to just stir the chunks in myself. It was late at night and I blame that for my stupidity. I spent all day packing and appliance shopping.)

Chocolate Frosting
2 sticks butter, softened
1 cup unsweetened cocoa powder
6 cups confectioner's sugar
1/2 cup milk
2 tsp vanilla

Beat butter and cocoa until smooth, then add sugar 1 cup at a time, beating with each addition. Add milk and vanilla and beat for about 3 minutes.

And here's the eggless cookie dough recipe...

Eggless Cookie Dough - from How To Eat A Cupcake
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar, plus 2 tablespoons
  • 2 teaspoons water
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips (optional)
  1. Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).
  2. Store in refrigerator until ready to use.

I personally thought that the eggless cookie dough tasted a little weird, but it was fine once it was mxed into the frosting. If I do this again, I might try another recipe.

A cuppycake in all its glory!

The inside of the cuppycakes. I think they need more cookie dough next time.


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