Chocolate chip cookie dough cupcakes

My obsession with the sweet/salty combo is still in full swing. (You can see more here & here)


A cupcake stuffed with cookie dough and topped with cookie dough buttercream. You won't believe how amazing these are. Definitely the best cupcake I've had in my life (to be fair, i haven't try THAT many varieties). The frosting?? To die for. I'm not huge on frosting, AT ALL. I usually scrape most of it off. This stuff however I would eat by the spoonfuls.

They are INCREDIBLY rich. So rich I could barely finish one. You'll definitely need plenty of water (or milk) to wash these down, and chase them with some fruit and vegetables.

Since I only ate 2 over the course of a couple days, I froze the rest (cupcake and frosting separate). I pulled some out for friends a few days later and they were still perfectly delicious. I plan on pulling some out after a month and seeing how they are.

This is how its done

Chocolate chip cookie dough cupcakes
makes 12

For the cookie dough:
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter or margarine, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
3 tablespoons soy milk or milk
*3/4 cup mini semi-sweet chocolate chip (See note below)

Beat the butter, sugars, and vanilla with electric mixer until creamy. Add the soy milk and beat well. Add in the salt, baking soda, and flour and slowly mix until combined. Stir in chocolate chips.

Form teaspoon-sized balls (approx. 1″ across). Roll and place on a foil-covered baking sheet. Make approximately 14 dough balls, reserving at least 3/4 cup of the dough for frosting. Refrigerate or freeze until firm.

*i'd strongly suggest using mini chocolate chips, or finely chopped regular chocolate chips. Otherwise they'll get stuck in the pastry tip.

For the cupcakes:
1/2 cup soy milk
1/2 cup coconut milk
1/3 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk together soy milk, coconut milk, sugars, oil, and vanilla. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners 2/3 full. Bake for 20 to 22 minutes or until tops are puffed and golden. Transfer to a cooling rack, and let cool completely before cutting.

For the frosting:
3/4 cup butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons soy milk
3/4 cup eggless cookie dough, room temperature

Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add soymilk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined. Taste, and add more cookie dough if you like.

To assemble:
Cut hole in the top of the cupcake, drop ball of dough in. Pipe or spread the delicious frosting on.

(Recipe adapted from here)