Decadent Cookie Dough Delight Cupcakes
Indulge your taste buds with these Decadent Cookie Dough Delight Cupcakes! Each bite delivers an explosion of rich chocolate flavor, complemented by a deliciously creamy cookie dough filling and a fluffy frosting topped with mini chocolate chips. The moist base is baked to perfection, cradling a heavenly surprise inside that is sure to impress friends and family alike. Perfect for any celebration or simply as a treat to satisfy your sweet tooth, these cupcakes offer a nostalgic nod to classic cookie dough, inviting you to indulge without the risks of raw ingredients. Experience pure bliss with every scrumptious bite!
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
unsalted butter
1 1/2 cups (at room temperature)
light brown sugar
1 1/2 cups (packed)
large eggs
4
all-purpose flour
2 2/3 cups
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
1/4 teaspoon
milk
1 cup
vanilla extract
2 teaspoons
chocolate chips
1 cup (semisweet or bittersweet)
unsalted butter
4 tablespoons (at room temperature)
light brown sugar
6 tablespoons (packed)
all-purpose flour
1 cup
all-purpose flour
2 tablespoons
sweetened condensed milk
7 ounces
vanilla extract
1/2 teaspoon
miniature semisweet chocolate chips
1/4 cup
unsalted butter
1 1/2 cups (at room temperature)
light brown sugar
3/4 cup (packed)
confectioners' sugar
3 1/2 cups
all-purpose flour
1 cup
salt
3/4 teaspoon
milk
3 tablespoons
vanilla extract
2 1/2 teaspoons
mini chocolate chips
to taste (for decoration)
Instructions
1
Preheat your oven to 350°F (175°C) and line two cupcake pans with paper liners, preparing for 24 cupcakes.
2
In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and light brown sugar together on medium-high speed until the mixture is light and fluffy, about 3 minutes.
3
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure an even mixture.
4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing each addition until just incorporated.
5
Blend in the vanilla extract and gently fold in the chocolate chips until evenly distributed throughout the batter.
6
Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
7
To prepare the cookie dough filling, beat the unsalted butter and light brown sugar together in a mixing bowl on medium-high speed until fluffy, about 2 minutes.
8
Mix in the all-purpose flour, sweetened condensed milk, and vanilla extract, blending until smooth. Gently stir in the miniature chocolate chips. Cover the bowl with plastic wrap and refrigerate for about an hour to firm up the mixture.
9
Once the cupcakes have cooled, carefully cut a cone-shaped portion out from the center of each cupcake. Fill the center of each cupcake with a generous chunk of the chilled cookie dough filling.
10
For the frosting, beat together the unsalted butter and light brown sugar in the stand mixer until creamy and well combined.
11
Gradually mix in the confectioners’ sugar until the frosting is smooth, followed by the all-purpose flour and salt. Finally, add in the milk and vanilla extract, mixing until fully blended and fluffy.
12
Frost the cooled, filled cupcakes with the creamy frosting as desired, and sprinkle mini chocolate chips on top for an extra touch of sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Cookie Dough Delight Cupcakes.
How many cupcakes does this recipe make?
This recipe is prepared for 24 cupcakes.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long do the cupcakes need to bake?
The cupcakes should bake for 18-20 minutes.
What type of sugar is used in the cupcake base?
The cupcake base uses packed light brown sugar.
How should the butter be prepared for the cupcake base?
The unsalted butter should be at room temperature.
What is the secret surprise inside these cupcakes?
The surprise is a generous chunk of chilled cookie dough filling.
How long should I cream the butter and sugar for the cupcake base?
You should cream them on medium-high speed for about 3 minutes until light and fluffy.
Are there eggs in the cookie dough filling?
No, the cookie dough filling is made without eggs, using sweetened condensed milk instead.
What type of chocolate chips are used in the batter?
You can use either semisweet or bittersweet chocolate chips in the batter.
How do I fill the cupcakes once they are cooled?
Carefully cut a cone-shaped portion out from the center of each cupcake and insert the filling.
How long should the cookie dough filling be refrigerated?
The filling should be refrigerated for about an hour to firm up.
What ingredients are used in the cookie dough filling?
The filling includes unsalted butter, light brown sugar, all-purpose flour, sweetened condensed milk, vanilla extract, and miniature semisweet chocolate chips.
What are the main ingredients for the frosting?
The frosting consists of unsalted butter, light brown sugar, confectioners' sugar, all-purpose flour, salt, milk, and vanilla extract.
Is a stand mixer required for this recipe?
The recipe recommends using a stand mixer fitted with a paddle attachment for the batter and frosting.
Can I use salted butter instead of unsalted?
The recipe specifically calls for unsalted butter to better control the salt content.
How do I know when the cupcakes are done baking?
They are done when a toothpick inserted into the center comes out clean.
What kind of flour is used in this recipe?
All-purpose flour is used for the cupcake base, the filling, and the frosting.
What should be used to decorate the cupcakes?
Mini chocolate chips are used as a topping for decoration.
How should I combine the wet and dry ingredients for the batter?
Gradually add the dry ingredients alternating with milk, beginning and ending with the dry ingredients.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan for 5-10 minutes before moving them to a wire rack.
How much light brown sugar is needed for the cupcake batter?
You will need 1 1/2 cups of packed light brown sugar for the batter.
How many eggs are required for the cupcakes?
The recipe requires 4 large eggs.
What role does sweetened condensed milk play in the filling?
It provides sweetness and structure to the cookie dough filling without the need for raw eggs.
When do I add the vanilla extract to the batter?
Blend in the vanilla extract after the dry and wet ingredients are just incorporated.
How much confectioners' sugar is in the frosting?
The frosting recipe uses 3 1/2 cups of confectioners' sugar.
Is there salt in the frosting?
Yes, the frosting includes 3/4 teaspoon of salt.
How long do you cream the butter for the filling?
The butter and light brown sugar for the filling should be beaten for about 2 minutes.
Can these cupcakes be served at a party?
Yes, they are perfect for celebrations or as a party food treat.
What size are the chocolate chips used inside the filling?
The filling uses miniature semisweet chocolate chips.