Easy-peasy Cookie Dough Cupcakes

ALL RIGHT! I’ve had enough. Tumblr keeps popping up with photos of people making cookie dough cupcakes, and after one too many sleepless nights of tossing and turning and wondering HOW on EARTH people make them (do they dig a hole in the cupcake after it’s baked? Do they put it in before you bake it?) I finally went online and had a look as to how exactly it was that these delicious-sounding, magical, spectacular creations could be made.

And I pretty much slapped myself on the forehead when I found it. It is so ridiculously easy.

I used a lot of shortcuts in making these, in that I used a Greens chocolate cake mix, and when I oop-sied my vanilla buttercream and split it, I ended up using some Betty Crocker white chocolate frosting to top them off. But I’m not here to teach you the step-by-steps of how to make cupcakes (as if you’re reading this, I’m pretty damn sure you can make a cake), but the theory of how cookie dough cupcakes work.

You get your cookie dough. You can either buy a sausage log of it, or you can make it yourself. Here’s the choc-chip cookie dough recipe I used (enough for 12 cupcakes):

  • 3/4C plain flour
  • 1/8t baking soda (sorry about the measurements, I had to halve a recipe for 24)
  • 1/8t sea salt
  • 1/4c butter, softened
  • 2T white sugar
  • 1/4C brown sugar
  • 1/2 egg
  • 1t vanilla extract
  • 1/2C semi-sweet chocolate chips

1. Whisk together the flour, baking soda and sea salt, set aside. Beat the butter, white sugar and brown sugar with an electric mixer in a large bowl until creamy, pale and smooth. Add the egg and the vanilla and beat until smooth.

2. Mix in the flour mixture until incorporated, before folding in the chocolate chips.

3. Roll the dough into tablespoons.

Are you ready for the secret?? OK, the secret is, you FREEZE THE COOKIE DOUGH FOR TWO HOURS. So later, when you drop it into your cupcake batter, the cupcake cooks around it and it’s still frozen and thaws inside, remaining uncooked! Amazing! Mind you, if you have issues with raw egg, this recipe isn’t for you.

But you MUST freeze it for at least two hours. No less, or you will have a baked cookie in the centre of your cupcake, all dry and nasty.

Unfortunately I had to dash to the gym after this so I completely forgot to take photos step-by-step.

Anyway, once you’ve frozen your cookie dough balls, preheat your oven to 170 degrees Celcius and make up your cake batter. You can use any cake batter you wish, vanilla, chocolate, Devil’s Food cake, mud cake… You can also use different cookie doughs: double chocolate, peanut butter, white chocolate and macadamia…. and I haven’t even mentioned the icing, where you can use chocolate ganache, vanilla buttercream, white chocolate ganache… The possibilities are really endless.

Spoon your cake batter into a lined muffin tray, filling each cupcake patty 2/3 of the way up, before dropping a frozen cookie dough ball on top. Don’t worry about pressing it down, it will sink.

Bake the cupcakes for about 15-20 minutes, depending on your oven. Cupcakes are done when a skewer inserted into the CAKE PART of the cupcake comes out clean. Remove from the oven and cool completely. The middle of the cupcakes will appear sunk as the marvellous balls of cookie dough have snuggled their way beneath, ready to be discovered by someone’s hungry maw (mine! Or yours).

Ice your cupcakes with your frosting of choice.

Ready to be DEVOURED!!

Happy Baking, lovelies! xx

2 Comments Add yours

  1. trialsinfood says:

    Yum! These cupcakes look delish!

    1. Cath Chen says:

      Oooh trials I was so naughty, I ate three on the day I made them…. -.-

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