Chocolate Chip Cookie Dough Cupcakes from Scratch

I discovered Annie's Eats the other day and was completely mesmerized by her double cookie dough ice cream recipe. Then I read that the recipe was inspired by a chocolate chip cookie dough cupcake that she claimed was "live changing" and I just had to try it out.

I have a favorite vanilla cupcake recipe that I perfected last year in advance of our wedding and then re-perfected after baking 300+ for the wedding when it failed to translate into huge batch proportions during the cupcake fiasco (which I still have yet to blog about). But, Annie claims that her brown sugar cupcake recipe gives the cakes a cookie dough-esq flavor so I put aside my favorite vanilla and gave her recipe a try. I was not disappointed; the cake is delicious.
Unlike many cookie dough-stuffed cupcake recipes on the 'net, these ones are made from scratch and filled with raw dough after baking, which to allay any salmonella fears, does not contain raw eggs. The frosting has flour in it, which is typical for some recipes from the South, but uncommon in our kitchen. The flour combined with a bit of brown sugar gives the frosting an almost grainy, thicker, very cookie dough-like texture. The whole package is just divine.
I baked these in anticipation of a visit from good friends from Maine this weekend. They wait sealed in the freezer, padlocked so I keep my picking fingers away. If you visit the Hive, I'll make you cupcakes too, but for now go ahead and make a batch for yourself; they're delicious.

Chocolate Chip Cookie Dough Cupcakes
makes 24 cupcakes

For the cupcakes:

  • 1½ cups (3 sticks) room temp. unsalted butter
  • 1½ cups packed light brown sugar
  • 4 eggs
  • 2 2/3 cups all-purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • ¼ t. salt
  • 1 cup milk
  • 2 t. vanilla extract
  • 1 cup mini chocolate chips
For the filling (I doubled this so as to use the entire can of s.c. milk and froze the leftovers for when we try Annie's ice cream recipe):
  • 4 T. room temp. unsalted butter
  • 6 T. packed light brown sugar
  • 1 cup plus 2 T. all-purpose flour
  • 7 oz. sweetened condensed milk (one half of a can)
  • ½ t. vanilla extract
  • ¼ cup mini chocolate chips
For the frosting:
  • 1½ cups (3 sticks) room temp. unsalted butter
  • ¾ cup packed light brown sugar
  • 3½ cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ t. salt
  • 3 T. milk
  • 2½ t. vanilla extract
For decoration:
  • Mini chocolate chips
  • Annie also suggests decorating with mini chocolate chip cookies, which is just adorable
For full instructions how to make the cupcakes, including a printer-friendly version, head on over to Annie's Eats!
Thanks for the inspiration and the wonderful recipe, Annie!

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  1. Hey F,

    Speaking of cupcakes...

    Someone here has a daughter getting married in September and I told her about your wedding cupcakes. Any hints or tips? How long before the wedding weekend did you bake? How did you keep them fresh? When did you frost? How did you keep them from getting all melty?


  2. It was an absolute nightmare and not worth it since cupcakes at the place where you got yours are about $1.50 each. Worth. Every. Penny.


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