Tips & Tricks – Cookie Dough Cupcakes

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I’ve been asked how I make my cupcakes taste like their namesake. Well in the case of the Cookie Dough cupcake the flavors come through well because I actually use cookie dough in the cupcake. I also follow the flavors through into the cake batter and frosting flavor and top with homemade chocolate chip cookie pieces.

On my most recent batch I was asked to make mini cupcakes in the Cookie Dough Flavor. The mini cupcakes are deceiving, you would think they would be easier because they are smaller than the standard cupcake but you would be wrong. The mini-cupcakes take more precise measuring to keep them uniform in size and cooking time and they are so little they are hard to decorate. But they are cute and people feel less guilty eating the mini-cupcakes. Or the reaction is the opposite. Take my father for example, his reaction to a mini-cupcake “well that’s just big enough to piss you off.” What I think he meant was that’s big enough to make you want more. So when I make mini’s he eats 3 or 4 to equal a standard size cupcake.

So here’s the breakdown:

Let me start by saying you can use a cake mix and doctor it up, a cake mix is just pre-mixed ingredients. If you use a Yellow cake mix then skip ingredients 1-4 in the cake batter directions.

Start by making a chocolate chip cookie dough, use your favorite recipe. I like the one on the tollhouse bag personally. Or cheat and use store bought cookie dough if you want less dishes. I make a double batch of dough so that I can have cookies left over to eat. Make sure to keep the dough refrigerated until you are ready for it.

Preheat your oven to 350 & fill your cupcake pan with liners this recipe makes 24 standard size cupcakes or 6 dozen mini cupcakes (or whatever combination you want)

Mix your cake batter up (recipe below), folding in the chocolate chips last. You must use mini-chocolate chips or they will stick to the liner and won’t turn out right. Ask me how I know.

Spoon a small amount of cookie dough into each cupcake liner. For the mini’s I used a 1/2 tsp measuring spoon and for the standard size I used a 1 tsp measuring spoon.

 

Cover the cookie dough with a scoop of cake batter. For the mini’s I used a 1 tsp measuring spoon and for the standard size I use an ice cream scooper. I can’t tell you exactly what amount that is because I’ve never measured, I just know it comes out right. Basically you want the cupcake liners to be 3/4 full once you have the cookie dough and the cake batter in them.

 

Bake at 350 degrees for 8-10 min for the mini’s or 14 – 18 min for the standard size depending on your oven. Check them with a toothpick and when it comes out clean they are done. Let them cool in the pan for at least 5 – 10 minutes before transferring them to a cooling rack. Let them cool to room temperature and then put them in the refrigerator while you make your frosting. Go ahead and put any left over cookie dough in the oven to make your cookie topping.

 

When making your frosting make sure the butter is at room temperature before you start. Whip that up until its fluffy and add about half the powdered sugar.  Add your vanilla and half the milk and scrape the sides of the bowl. Finish with the rest of the powdered sugar followed by the rest of the milk. Fold in the chocolate chips last.

You can apply the frosting with a knife or you can use a piping bag to make it prettier. I use the large round tip applicator (Wilton 2A) and a 16 inch piping bag.

 

 

If all that seems like way too much work, just give me a shout and I’ll be happy to whip up a batch for you. Then you don’t have to do the dishes either. Check out my other flavors and fun stuff on the Jonesin’ 4 Cupcakes Facebook page www.facebook.com/jonesin4acupcake or the website www.jonesin4cupcakes.com

Cake Batter –
2 1/2 c flour
1 1/2 c sugar
2 tsp baking powder
1/2 tsp salt
3 eggs
1/3 c oil
1 c buttermilk
1/2 c sour cream
1 Tbsp Real Vanilla Extract
1 c mini semi sweet chocolate chips (don’t add these until everything else is mixed)

Chocolate Chip Buttercream Frosting –
1 1/2 sticks salted butter
6 c powdered sugar
1 Tbsp Real Vanilla Extract
5 – 6 Tbsp Milk (add the last Tbsp slowly and only if needed to thin the frosting)
1/2 c mini semi-sweet chocolate chips

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