Chocookie-Dough Surprise

My husband loves chocolate chip cookies. Seriously....LOVES them. When I make a batch, I can guarantee that 1/2 of them will be gone by the next morning.
I had seen a few different varieties of "chocolate chip cookie dough" cupcakes, but when I came across a variety which featured a chocolate cupcake, I had to give it a whirl. These were a hit....they were a bit messy, but delish!



Chocolate Chip Cookie Dough Cupcake
Inspired by RecipeGirl.com

For Cookie Dough Filling:
3/4 c all-purpose flour
1/8 tsp baking soda
1/8 tsp kosher salt
4 Tbsp unsalted butter, softened
1/4 c packed brown sugar
2 Tbsp granulated sugar
2 Tbsp milk
1 tsp vanilla extract
1/2 c mini chocolate chips

For Cupcake:
2 c all-purpose flour
1 c dutch-processed cocoa
2 c granulated sugar
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 c hot water
1 c vegetable oil
2 large eggs
2 tsp vanilla extract

For Cookie Dough Frosting:
3/4 c unsalted butter, softened
2 c confectioners' sugar
1/3 c packed light brown sugar
1 - 2 tsp water
1 1/2 tsp vanilla extract

To start out with, you want to prepare your cookie dough filling. In order to ensure that they don't bake into cookies within your cupcake, you'll want to make it, chill it, shape it, then freeze it. Here we go!

In a small bowl combine flour, baking powder, and salt. Set aside. In your mixer, beat butter and sugars together. Once combined, add milk, eggs, and vanilla. Beat for 1-2 minutes, until smooth. Remove bowl from mixer, then add flour mixer, and stir to combine. Once flour incorporated, stir in chocolate chips.
Pop this bowl into the fridge, and chill for about 20 minutes, until firm enough to scoop into little balls. Once dough has chilled, use a small scoop, or a teaspoon to make 2 dozen little cookie dough balls. I used a melon baller, which worked perfectly. Lay them on a parchment covered cookie sheet, and pop them in the freezer. Chill these for 25-30 minutes, or until slightly frozen.

While your cookie dough chills, preheat your oven to 350 degrees, and line your cupcake pan with paper liners. In your mixer bowl, combine flour, cocoa, sugar, baking soda, and salt. Mix on low for about 20 seconds to combine. With mixer on low, add oil, water, eggs, and vanilla. Mix just until fully incorporated. Your batter will resemble liquid oreos!

You can prepare these a couple different ways. You can put the frozen dough ball in the cupcake liner first, then pour batter over top, or you can do the opposite. That's what I did. I filled my cupcake pans about 2/3 full, then shoved a frozen dough ball down into the batter. Once they were prepped, I popped them into the oven for 15-17 minutes, or until the outer edges of the cupcake were done, and the center was still soft. This way, I knew that my cookie dough wasn't completely baked into a cookie.

Allow these to cool in their pans for about 7 minutes, then remove to a wire rack, to cool completely. While these cool, prep your frosting.

In your mixer bowl, cream butter and brown sugar together. Add 1 tsp water and vanilla. When all is incorporated, begin slowly adding your confectioners sugar. If frosting is too stiff, add more water, a few drops at a time. I ended up using a little less than 2 tsp water. Once desired consistancy is met, pipe or spread on cooled cupcakes, making sure that you "hide" the cookie dough surprise. Sprinkle cupcakes with extra mini chocolate chips.