Posts tagged ‘Chocolate Chip Cookie Dough Cupcakes’

September 1, 2011

Chocolate Chip Cookie Dough Cupcakes

Tonight I’m going to post my first cupcake recipe, and let me tell you – it’s delicious.

If you’re one of those closet cookie dough eaters like me – although maybe I’m not a “closet” cookie dough eater, I have no qualms about opening a package of store bought cookie dough and eating it totally without baking it … so, if you’re one of those too – now you can bake a cupcake with it!  By the way, let me add that I am also eating cookie dough ice cream as I’m typing this.  Now, I can’t take the credit for coming up with this magnificent concept – that goes to The Cake Mix Doctor, Anne Byrn.  But, thanks to her ingeniousness – I came across her fabulous recipe when my Mom gave me her wonderful “Cupcakes!” cookbook for my birthday last year.  If you love cookie dough and chocolate buttercream, read on!

The glorious ingredients:

  • 24 paper liners for regular sized cupcake pans
  • 1 package (18.25 oz.) yellow cake mix
  • 1 package (3.4 oz.) vanilla instant pudding mix
  • 1 cup whole milk
  • 1 cup vegetable oil
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 package (1 lb.) of your favorite store bought chocolate chip cookie dough – but stick it in the freezer so it’s frozen before you bake with it, otherwise it will bake a cookie into your cupcakes instead of being actual dough!  But, your preference of course.

How to do it:

  • Make sure your oven rack is in the center of your oven, and preheat it to 350.
  • Line 24 cupcake cups with your paper cupcake liners.
  • Blend together the cake mix, pudding mix, milk, oil, eggs, and vanilla in an electric mixer on low speed for 30 seconds.  Be sure to scrape down the sides of the bowl, and increase the mixer speed to medium and beat for 2 minutes more.  The batter should be well blended after this – if not, try a final 30 seconds of mixing.
  • My favorite trick for neatly filling cupcake cups with batter: buy an ice cream scoop with one of those rotating levers that forces your scoop out when you push the button on the side.  Use this tool and fill your cupcakes about 2/3 of the way full with ¼ cup of batter in each one.
  • If there are any leftover liners you didn’t fill – get rid of them.
  • Cut your frozen dough pieces or break them apart, so you have 24 – one for each cupcake liner.
  • Place a frozen dough piece on the top of each cupcake, you don’t have to press it down – you want it to lay on the top like so:
  • Bake the cupcakes until they are golden and spring back when lightly pressed – 23 to 27 minutes.
  • Remove the cupcakes from the oven and set the pans on wire racks to cool for 5 minutes.
  • Take the cupcakes out of the pan (you might want to run a butter knife around the edges of the liners) and place them on the wire rack to cool another 15 minutes.  If they sink a little in the center, it’s okay.

While you are waiting for your cupcakes to cool – start whipping up your chocolate buttercream frosting (my favorite is actually from Martha Stewart’s book “Cupcakes”):

  • Combine ¼ cup + 2 tablespoons unsweetened cocoa powder and ¼ cup + 2 tablespoons boiled water. Stir together until cocoa has dissolved.
  • In your electric mixer, beat 3 sticks of softened butter and ½ cup sifted confectioner’s sugar together until light and fluffy.  Martha does include salt in her recipe but I never cook with salt, so you won’t find anything to aggravate your high blood pressure here!
  • Add 1 lb. of semi-sweet chocolate that you melted completely, but allowed it to cool – to your mixture and scrape down the sides of the bowl if you need to.  Beat together until totally combined.
  • Lastly, add in the cocoa mixture and mix until everything is blended and you have the perfect frosting.
  • Take a pastry bag (I buy a huge pack of disposable ones from Michael’s) and a decorating tip with a large, smooth opening (or whatever tip you’d like) and pipe your frosting onto your cooled cupcakes.
The final product: