Okay you guys. I have something to admit. I currently have two totally guilty obsessions right now. One of those obsessions is for cookie dough. If you are a regular reader of my blog you may have noticed that these Chocolate Chip Cookie Dough Cupcakes are not the first cookie dough themed recipe I’ve posted lately. In fact, this will be the third cookie dough recipe this month!! It all started with these Homemade Cookie Dough Brownie Bombs, and continued with Homemade Peanut Butter Cookie Dough Oreos. And now I’m subjecting you to more cookie dough torture, for which I’m terribly sorry. I do have to say though, I have a super fun job that allows me to work on cookie dough recipes 24/7.
My other obsession is totally unrelated, and it is centered around my NEED for grey horizontal striped curtain panels in our living room. Right now we have ugly vertical blinds in front of a sliding glass door and I KNOW that replacing the blinds with these curtains would complete the room in such a beautiful way but I can’t find them anywhere for a reasonable price! It’s seriously driving me nuts. And I’m not about to attempt to paint curtains, that will end horribly wrong I can guarantee it. I’ve been lusting after these perfect striped grey and ivory curtain panels from Crate & Barrel but cannot bring myself to spend $200 on freakin’ curtains. Maybe they will go on sale? That will probably happen the day someone creates calorie-free cookie dough.
Taste: Sweet without being cloying.
Texture: The cupcake is moist and fluffy while the frosting is uber rich with bites of mini chocolate chips.
Ease: Pretty straight forward recipe, though you will dirty a few bowls.
Appearance: Beautiful! These would look great on any dessert table.
Pros: Just a fun and simple cupcake recipe that everyone will enjoy.
Cons: These are pretty rich.
Would I make this again? Yes!
How to make Chocolate Chip Cookie Dough Cupcakes
Yield: 12 cupcakes
For the yellow cupcakes:
1 1/2 cups all-purpose flour (6.35 ounces)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 stick (4 ounces) unsalted butter, at room temperature
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1/2 cup sour cream
For the chocolate chip cookie dough frosting:
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup light brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon vanilla extract
3 to 4 tablespoons milk (any kind)
Miniature chocolate chips
For the cupcakes:
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, sift the flour and baking powder. Add in the salt.
In the bowl of an electric mixer, beat the sugar and butter on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until well combined. Add the sour cream and then the flour mixture, beating well after each addition. Continue beating for another minute, or until the batter is thoroughly mixed.
Fill each muffin cup 2/3 full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan on a rack before removing the cupcakes to the rack to cool completely.
For the frosting:
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and vanilla and beat until very smooth and creamy, about 3 minutes. Add in the flour and salt and beat until combined. Add in the milk, 1 tablespoon at a time, until you reach the desired consistency.
Spread or pipe the frosting onto the cupcakes. Sprinkle with the chocolate chips. Serve or store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
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