Chocolate Chip Cookie Dough Cupcake

As the next cupcake in my cookie series, I tried the classic chocolate chip cookie! Although not my favorite cookie, I would never say no to a warm gooey chocolate chip cookie. With a moist, vanilla cupcake and loads of chocolate chips and a chewy cookie dough center, it really did taste like it's inspiration. The frosting also came out great, and I crumbled soft cookies as a garnish. Remi really missed out on this amazing dessert. Hope you enjoy =]


Chocolate Chip Cupcake


Ingredients-

1 1/2 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup plus 2 tbsp milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Directions-

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Filling

Ingredients-

4 tbsp unsalted butter room temp

6 tbsp packed light brown sugar

1 cup all purpose flour

8 oz sweet condensed milk

1/2 tsp vanilla extract

1/2 cup mini semisweet chocolate chips

2-3 tbsp milk

Directions-

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk , vanilla and milk until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit.

Frosting

Ingredients

1 1/2 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3 cups confectioners’ sugar
1 cup all-purpose flour
1/2 tsp. salt
3-4 tbsp milk
2½ tsp. vanilla extract

2 tbsp sweetened condensed milk

1 tbsp heavy whipping cream

Directions

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk, vanilla, and heavy cream until smooth and well blended.

Assembly-


After the cupcakes have cooled, cut out the centers and spoon in about 1 tsp into the center and put the tops back on. Pipe the frosting with any tip onto the cupcakes. With your favorite chocolate chip cookie, crumble and top the cupcakes.

Oreo Cupcakes

Hey everyone, for a while now I've been dying to try a cookie cupcake and decided the classic oreo would have to be my first! I have to say that these came out fantastic, with an oreo half on the bottom, chopped oreos in the vanilla batter, and oreo powder in the cream cheese frosting, cookie lovers can't say this cupcake is lacking. The cake was delicious, but my favorite part was the sweet with a hint of tang cream cheese frosting. Hope you enjoy =]




Vanilla Cupcake-


Ingredients:
24 Oreo halves, with cream filling attached
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda

1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 1/3 cup sugar
1 egg, and 2 egg whites room temp
2 tsp. vanilla extract
1 to 1 1/2 cup milk
20 Oreo cookies, coarsely chopped


Directions-
Preheat the oven to 350˚ F.  Line two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.  In the bowl of an electric mixer, cream the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites and egg one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.


Oreo Cream Cheese Frosting-


Ingredients-
1 package cream cheese (8 oz) room temp
6 tbsp unsalted butter room temp
2 1/2 cups powdered sugar
1-2 cups powdered oreo crumbs
3 tbsp heavy cream
1 tbsp vanilla extract


Directions-
Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar and oreo powder until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.


Assembly-


After the cupcakes have cooled down to room temp, use a piping bag with your preferred tip. Frost the cupcakes with room temp frosting, so it comes out smooth. Have with a glass of cold milk and enjoy!