Chocolate & Cookie Cupcakes are the perfect marriage of two beloved treats – chocolate cupcakes and cookie dough. These delightful cupcakes bring together the rich flavors of moist chocolate cake with the indulgent goodness of cookie dough. With a soft and fluffy cupcake base filled with chunks of edible cookie dough, this dessert offers a delightful surprise in every bite. Whether you’re a fan of cookies, cupcakes, or both, this delightful combination will surely satisfy your sweet tooth.

The concept of combining cookie dough with cupcakes is a testament to the creativity and ingenuity of bakers and pastry chefs. The allure of cookie dough lies in its simplicity and familiarity, as it is often enjoyed raw before being baked into cookies. Combining cookie dough with cupcakes allows bakers to enjoy the nostalgic flavors of cookie dough in a new and exciting way.

Chocolate cupcakes, on the other hand, have a long and rich history in the world of baking. Chocolate as an ingredient has been used for centuries, and over time, chocolate cupcakes have become a staple in many dessert menus. The combination of moist chocolate cake and creamy cookie dough brings together two classic desserts, creating a delightful fusion of flavors and textures.

The idea of adding cookie dough to cupcakes is not only delicious but also adds a fun and unexpected twist to the traditional cupcake. The soft cookie dough contrasts beautifully with the tender cake, creating a harmonious balance of flavors and making each bite a delightful surprise.

INGREDIENTS

Cookie Dough:

• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 3/4 cup brown sugar
• 4 tbsp whole milk
• 1 tbsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup mini chocolate chips

Cupcakes:

• 1 1/2 cups unsalted butter, room temperature
• 1 1/2 cups light brown sugar, packed
• 4 large eggs, room temperature
• 2 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1 cup whole milk, room temperature
• 2 tsp vanilla extract

INSTRUCTIONS

Cookie Dough:

1. In a mixing bowl, combine the unsalted butter, sugar, and brown sugar. Cream the mixture on medium-high speed until it becomes light and fluffy.
2. Beat in the whole milk and vanilla extract until they are fully incorporated and the mixture is smooth.
3. Mix in the all-purpose flour and salt until just combined, being careful not to overmix.
4. Stir in the mini chocolate chips to evenly distribute them throughout the cookie dough.
5. Using a small scoop, shape the cookie dough into balls or tubes and place them on a parchment-lined baking sheet.
6. Freeze the cookie dough overnight to firm it up and make it easier to handle when adding to the cupcake batter.

Chocolate Cupcakes:

1. Preheat your oven to 350 degrees F (175 degrees C). Line a cupcake pan with baking cups.
2. In a separate mixing bowl, cream the room-temperature unsalted butter and light brown sugar until it becomes light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until all the ingredients are fully incorporated.
6. Stir in the vanilla extract to enhance the flavor of the cupcakes.
7. Remove the frozen cookie dough balls or tubes from the freezer and gently press them into the cupcake batter in the cupcake liners.
8. Bake the cupcakes in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Once done, remove the cupcakes from the oven and allow them to cool to room temperature before serving.

These Chocolate & Cookie Cupcakes are a delightful treat that combines the best of both worlds – the rich and moist chocolate cupcakes and the irresistible taste of cookie dough. Enjoy these delectable cupcakes as a delightful surprise for any occasion or as a fun treat to share with family and friends.