This post is a little out of the norm for me, but I wanted to share this recipe while keeping it at an easy access point for myself. :)
For Avril's birthday, she requested Chocolate Chip Cookie Dough Cupcakes. I consulted many different recipes, reviews, and websites to come up with a fool-proof method that leaves the cake nice and fluffy and the filling squishy and delicious.
Start the day before by making the cookie dough filling. This has to happen ahead of time so that it is frozen solid, otherwise the cookie dough will bake along with the cupcake, and what fun is that?
Cookie Dough Filling:
8 tbsp. unsalted butter, at room temperature
12 tbsp. light brown sugar, packed
2 cup plus 4 tbsp. all-purpose flour
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 cup mini semisweet chocolate chips
Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
Add flour, sweetened condensed milk and vanilla and beat until smooth.
Stir in the chocolate chips.
To make the little cookies that go on top, scoop 25 small nickel-sized dollops of the filling onto a greased cookie sheet and bake at 325 for about 6 minutes, watching closely as not to overcook.
Place the remaining dough in the freezer for 30 minutes to make it easier to roll.
Pull them out of the freezer and make 25 little dough balls. Put them on something easy to freeze (I used a pie pan) and pop them in the freezer until the next morning.
The next day, you can take the easy route... or the difficult route. I personally feel like Betty Crocker has a good handle on cakes, so I used a white cake mix (easy route). You can use any cake recipe you prefer though, I would love to taste these made with a fudge cake. Mmmm.
Cake Mix:
1 (18.25 ounce) box white cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
Preheat the oven to 350.
Mix the ingredients and pour into 24 greased cupcake holders, filling them one third full. You should have some leftover.
Pull out the frozen cookie dough and drop one into each cupcake. Eat the leftover cookie dough ball- YUM.
Cover each dough ball with a spoonful of the leftover cake mix.
Bake for exactly enough time (18 minutes, for me) for the cake to be firm, but not brown on the edges. This ensures that the cookie dough is only soft, not baked on the inside.
Remove and let cool in the pan for 10 minutes before removing them to finish cooling. Finish with your desired frosting, garnish with baby cookies and mini chocolate chips, and enjoy. :)
Sorry to not have more pics, Blogger is being a little testy today and not allowing me to upload.
I hope you take the time to enjoy these delicious cookie-cakes!!