Saturday, December 19, 2009

Cookie Dough Cuppycakes, Part Deux

I've made cookie dough cupcakes before, but this time I decided to try a different recipe. This recipe was shamelessly stolen from the blog "How to Eat a Cupcake."

cookie dough cuppycake

I've never made whipped cream frosting before, so I was quite proud that I succeeded in making it without collapsing my whipped cream. The reason these cupcakes are a little uglier than usual is that I wasn't sure that whipped cream frosting could be piped without destroying it.

cookie dough cuppycakes - the inside view

Chocolate Cookie Dough Cupcakes
(Adapted from Chocolate Cupcakes at - makes 12 cupcakes)

* 1 stick unsalted butter, room temperature
* 1 1/4 cups all-purpose flour
* 1/2 cup cocoa powder
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup sugar
* 2 large eggs, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup whole milk


1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.

3. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

4. Fill muffin cups 2/3 full with batter. Place a ball of frozen cookie dough (I used 1-oz pieces of pre-made, pre-sliced frozen cookie dough) on top of each cup (do not push it in). Bake until a toothpick inserted near the center of a cupcake (but not in the cookie dough) comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

cookie dough cuppycakes - cooling

The cupcakes, cooling on my baker's rack.

Cookie Dough Frosting


Eggless cookie dough:
1/2 cup butter, softened
1/2 cup brown sugar, plus 2 tbsp
4 tsp water
1 tsp vanilla
1 cup flour
1 tsp salt
2/3 cup miniature chocolate chips

Whipped Cream Frosting:
3 cups heavy whipping cream
16 oz cream cheese, softened
2.5 cups granulated sugar
1/4 tsp salt
2 tsp vanilla


For the cookie dough, 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 2/3 cup Mini Morsels. Wrap the dough in waxed paper and freeze until firm, about 30 minutes. Break dough into 1/4 teaspoon sized chunks and place the chunks on a plate or in a plastic container, separating layers with waxed paper.
Store them in the refrigerator until ready to use.

To make the frosting, in a medium bowl (a cold bowl with cold beaters) beat the whipping cream until stiff peaks form (do not overbeat); set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat for 2 minutes until smooth. Fold in the whipped cream. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupcakes.


My Snellville Blogger said...

You are killing me. I am about to go off my diet...oh why did I ever click here?!? LOL!!!

n3m3sis42 said...

Hehe, sorry for disturbing your diet. :D