One of my greatest loves in life is cookie dough. I love it in ice cream or by itself. I love it most in those too few moments before generously spooning a freshly made-from-scratch batch of dough onto the cookie tray. I love just about any kind of cookie dough too: sugar cookie dough, snickerdoodle dough, oatmeal cookie dough, and of course the ever popular chocolate chip cookie dough.
Cookie dough has always been there for me, after a stressful day of work, a torturous extra-long commute home through rainy-day traffic, or back during school when the stress of studying for exams and finishing research papers got to be too much. Cookie dough > baked cookies, and I always prefer my cookies a little under-baked so they still have some of that cookie dough gooeyness to them.
Well prepare your cookie-dough-loving sweet tooth. These little beauties are a great way to get your cookie dough fix. The original recipe made regular sized cupcakes, which would have been even too rich for me, so I downsized to minis. I served these babies at a party for work where there were a lot of other desserts, so the miniature size was perfect for not overdoing the sugar rush and making it possible to sample a little of everything.
Honestly, if you’re feeling a little lazy I don’t see any reason why you wouldn’t be able to use box-cake mix to make the cupcake batter, but I was feeling particularly ambitious and made my batter from scratch. I wanted chocolate and vanilla cupcakes, so you can find the recipes for each below and choose your favorite, they were both delicious! (Vanilla cupcake batter recipe from Delicious Dishings)
I found this delicious recipe at JavaCupcake. I made only minor edits to the batter recipe, the filling and icing I can’t really take any credit for. Just a note: you will also probably have some extra chocolate batter left over, just make some more cupcakes! You can never have too many cupcakes 🙂
Mini Chocolate Chip Cookie Dough Cupcakes
- COOKIE DOUGH FILLING:
- 3/4 cup flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 4 tbsp unsalted butter melted
- 1/4 cup packed brown sugar
- 2 tbsp sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- CHOCOLATE CUPCAKE BATTER: makes 24 mini cupcakes
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup hot water
- 1/2 cup vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 2 Tbsp Hershey's syrup optional
- VANILLA CUPCAKE BATTER Adapted from Delicious Dishings: makes 24 mini cupcakes
- 2/3 cup flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp kosher salt
- 5 tbsp butter softened
- 1/3 cup brown sugar packed
- 1 egg
- 1/4 cup milk
- 1/2 tsp vanilla
- COOKIE DOUGH FROSTING:
- 12 tbsp unsalted butter
- 1 3/4 cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup flour
- 1 1/2 Tbsp milk
- 1 tsp vanilla extract
- Additional mini chocolate chips to sprinkle on top
COOKIE DOUGH FILLING:
In small bowl, sift together flour, baking soda, and salt.
In medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
Whisk in the dry ingredients and the chocolate chips until smooth.
Refrigerate for 15-30 minutes or until firm.
Scoop out dough into 24 balls (about 3/4-inch in diameter). Freeze for at least 30 minutes.
CHOCOLATE CUPCAKE BATTER:
Preheat oven to 375. Line mini cupcake pan with 24 liners.
Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of hte bowl to ensure all ingredients are combined.
Fill each cupcake liner 2/3 full.
Gently press a cookie dough ball into the center of each cupcake.
Bake the cupcakes 12-15 minutes or until toothpick inserted into the cupcake portion of the cupcake (NOT through the cookie dough center) comes out fairly dry.
Cool cupcakes completely before frosting.
VANILLA CUPCAKE BATTER (Adapted from Delicious Dishings):
b. Preheat oven to 350. Line mini cupcake pan with 24 liners.
b. In small bowl, mix flour, baking powder, baking soda, and salt.
b. In stand mixer, cream butter on medium-high until soft (about 30 seconds). Add brown sugar, and continue beating on medium-high until light and fluffy (about 3 minutes). Add eggs one at a time, beating 30 seconds after each and scraping bowl as needed.
b. Measure milk and vanilla together.
b. Add about 1/4 of the flour mixture to the butter mixture and beat until combined. Then, add about 1/3 of the milk/vanilla mixture and beat until combined. Repeat, alternating between the flour and milk mixture, ending with the flour mixture.
b. Fill each cupcake liner 2/3 full. Gently press a cookie dough ball into the center of each cupcake.
b. Bake the cupcakes 12-15 minutes or until toothpick inserted into the cupcake portion of the cupcake (NOT through the cookie dough center) comes out fairly dry. Cool cupcakes completely before frosting.
COOKIE DOUGH FROSTING:
In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy.
Add the flour, milk and vanilla and beat on high until well combined.
Pipe frosting onto cooled cupcakes (I did mine by simply cutting a hole in the corner of a Ziploc baggie and piping the icing on there)
Sprinkle mini chocolate chips on top.