Cookie Dough Cupcakes + The Best Chocolate Frosting

Via Pinterest, of course.

These were fun to make, and turned out well! The main change I would make from the original is this: instead of making 24 cupcakes, I’d make 20 or 21, filling the cupcake liners a bit fuller. Aside from that, and me editing the amount of vanilla used and removing the added salt, these were great!

Original here.

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup salted butter, softened
1/4 cup white sugar
1/2 cup firmly-packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

Whisk together the flour and baking soda; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.

Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. **NOTE: when you remove the cookie sheet from the freezer, be sure your hands are completely dry or use a towel to make sure you don’t stick to the frozen metal!**

at a tablespoon size, this probably made 29 dough balls...i ate one, if you're counting what's in the picture.

Preheat an oven to 350 degrees F (175 degrees C). Line 20 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 3/4 full. Place a frozen cookie dough ball on the top center of each cupcake.

here's what it looks like fully assembled and ready to bake!

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20-25 minutes.

ignore the hideousness of my oven door window...this is about 10-12 minutes into the baking process.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

yum! success!

—–

Chocolate Frosting

This was SOOO good. Based on the instructions, I thought a single batch might not frost all of the cupcakes, so I doubled it. What is listed here should frost a 2-layer round 8 or 9″ cake, or a batch of cupcakes (plus, I had quite a bit leftover, but it wasn’t half of what I made, so I know doubling it was the right thing to do!).

Original here.

5-1/2 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder
3/4 cup butter
1/2 cup + 2 tablespoons evaporated milk (you can use regular milk, but I think that the evaporated milk made this extra-good!)
2 teaspoons vanilla extract

In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Now, I am not into fancy decorating on the cupcakes, but even I can manage this: fill a ziploc with frosting, let out the air, and zip it closed. Cut off a corner, and squeeze out the frosting in messy circles on top of the cupcake (and I kind of drag the corner where I’m squeezing out the frosting through what is on the cupcake so that it doesn’t look like a big tube of playdoh on top ;).

delicious!

3 Comments (+add yours?)

  1. Kim Wolters
    Feb 23, 2012 @ 15:24:41

    I’m going to try this using pre-made cookie dough because I’m lazy like that. I’ll let you know how it turns out.

    Reply

  2. Sonya
    Feb 24, 2012 @ 10:23:55

    These were delicious!! A BIG thanks to Nicole for letting us taste test them 🙂 I’ll definitely make these at some point!

    Reply

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