Chocolate Chip Cookie Dough Cupcake...with Toddlers!

A few weeks ago I kept K while D was on call.  We had fun and went to the Farmer's Market, climbed some hills, found some flowers, then went and got Doc a Father's Day present.  But the big fun was Friday night when we made cupcakes!

 I asked K if she wanted to make cookies or cupcake (hoping for cookies) but she said "We're making CUPCAKES!!!!"

 Thankfully, I had a recipe that I wanted to try from recipe girl.  I mean, cupcakes and cookie dough?  What's not to like.  So, I made the dough before supper; then after, K helped me make the batter. 

She's gotten really good at pouring and breaking eggs. But beware...THIS is what a toddler thinks when they say "But I want to sti-ir!"

  I didn't have any cocoa, so I used unsweetened baking chocolate...4 oz, I believe.   I think the cupcakes turned out really good...and I'm not even a big chocolate fan.  That would fall to D!

 I tried to keep the dough as unbaked (no egg!) as possible and followed the instructions to push the dough down into the batter.

It still baked some and I wasn't sure if it really was like dough, but D said the texture was different enough. 

Then the icing was perfect...tasted JUST like cookie dough.  YUM!

Chocolate Chip Cookie Dough Cupcakes

Yield: 1 dozen cupcakes

Prep Time: 45 min + freeze time

Cook Time: 25 min

Ingredients:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (or 4 oz unsweetened baker's chocolate)
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies

Cookie Dough:
Directions:In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm - I just went straight to the scoop step. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

Cupcakes:
Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners.

 Place the flour, cocoa (if using chocolate add this with the wet ingredients), sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla (and melted baker's chocolate if using instead of cocoa). Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners.

Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

Place the pan into the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

 Frosting:
In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie. Enjoy!