Chocolate Chip Cookie Dough Cupcakes are a delightful fusion of two beloved desserts—chocolate chip cookies and cupcakes. These decadent treats feature moist chocolate cupcakes filled with chunks of frozen cookie dough and topped with a luscious cookie dough-flavored frosting. The combination of classic cookie flavors and fluffy cupcakes creates a truly indulgent and irresistible dessert experience.

The origin of chocolate chip cookies dates back to the 1930s when Ruth Wakefield, the owner of the Toll House Inn in Massachusetts, accidentally discovered the iconic recipe. While baking a batch of Butter Drop Do cookies, she ran out of baker’s chocolate and substituted it with chopped semi-sweet chocolate. To her surprise, the chocolate didn’t melt but instead created delightful chocolate chips within the cookies. The Toll House chocolate chip cookie quickly gained popularity, and the recipe was later featured in a published cookbook.

The idea of incorporating cookie dough into cupcakes is a creative twist on both desserts. The concept of combining cookie dough and cupcakes allows bakers to enjoy the taste and texture of raw cookie dough in a safe and delicious manner. The frozen cookie dough balls in the cupcake centers not only add a delightful surprise but also give the cupcakes a unique and nostalgic touch.

INGREDIENTS

Cookie Dough:

• 1 1/2 cups flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup softened, unsalted butter
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 tsp. vanilla
• 1 egg, at room temperature
• 1 cup semi-sweet chocolate chips

Chocolate Cupcakes:

• 1/2 cup plus 1 tbsp. cocoa powder
• 1/2 cup plus 1 tbsp. hot water
• 2 1/4 cups all-purpose flour
• 3/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 2 sticks plus 1 tbsp. (17 tbsp. total) butter, at room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tbsp. vanilla extract
• 3/4 cup sour cream

Frosting:

• 3 sticks unsalted butter, room temperature
• 3/4 cup light brown sugar
• 1 tsp. kosher salt
• 2 1/2 cups powdered sugar
• 2 1/2 tsp. vanilla
• 1 cup flour
• 3-4 tbsp. milk

INSTRUCTIONS

Cookie Dough:

1. Mix the flour, baking soda, and salt in a bowl and set aside.
2. In another bowl, beat the softened butter and sugars until light and fluffy, about 2 to 3 minutes.
3. Add the egg and vanilla and stir until mixed, about 1 minute.
4. Gradually add the flour mixture and mix until a dough forms.
5. Fold in the semi-sweet chocolate chips.
6. Form the cookie dough into no larger than tbsp.-sized balls and freeze.

Chocolate Cupcakes:

1. Preheat the oven to 350°F and line 2 standard cupcake pans with paper liners.
2. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
4. In a medium saucepan over medium heat, combine the butter and sugar.
5. Cook, whisking occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.
6. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
7. Blend in the vanilla and then the cocoa mixture until smooth.
8. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
9. Place one frozen cookie dough ball in each paper liner of one tray.
10. Divide the cupcake batter evenly between the prepared liners, filling no more than 2/3 full.
11. Bake the cupcakes for about 18-20 minutes, then remove them to a wire rack to cool completely.
12. Repeat the process with the remaining cake batter and cookie dough balls.
13. Cool the cupcakes to room temperature before frosting, about 1 hour.

Frosting:

1. Beat the butter, light brown sugar, and salt together with a mixer until light and fluffy, about 3-4 minutes.
2. Add the powdered sugar and vanilla until combined.
3. Mix in the flour until just combined. If necessary, add 1 tbsp. of milk at a time until the desired frosting consistency is reached.

Indulge in the delightful combination of cookie dough and cupcakes, with moist chocolate cupcakes filled with frozen cookie dough and topped with a delectable cookie dough-flavored frosting. Enjoy the best of both worlds in every scrumptious bite!