Chocolate Chip Cookie Dough Cupcakes

The first step in making these cupcakes is to make the cookie dough. After all they’re the highlight of the cupcake! For these cupcakes, I make bakeless cookie dough that does not include eggs and baking powder. This makes them safe to eat since they will not bake inside the cupcake.

The Recipe:

Mix together the butter, sugar, and vanilla extract as you normally would. Separately, mix the flour and salt. Add the flour mixture to the butter mixture until it’s well combined. Now you have delicious dough!

Before you add the chocolate chips, separate 1/4 of the cookie dough and place it into a separate container. (This will be the frosting). Now, add as many chocolate chips as you can handle and mix well.

Once you have chocolate chip cookie dough made, get two large spoons and a piece of wax paper. Scoop a spoonful of cookie dough and use the second spoon to get it onto the paper in as even a ball as possible. (This keeps your hands clean!) Try to make 12. If they are uneven, you can always add more to the smaller ones.

Now, put them into the freezer and let them freeze completely through. This will take at least three hours, but overnight is preferable to ensure they are frozen on the inside as well.

Once you have made the cupcake batter, add a large spoonful of batter to each cup. Place one of the frozen cookie dough balls into each cup on top of the batter. This ensures that the bottom of the cupcake is actually cupcake and not cookie!! Now, top the cups with the rest of the batter ensuring that the cookie dough is fully covered.

Bake your cupcakes at 350 degrees for 20 minutes.

While your cupcakes are baking, take the cookie dough you set aside and add 2 Tablespoons of milk. This will make the batter slightly runnier but still thick. Put your new frosting into a zip bag guiding it toward one of the bottom corners. With your fingers on the outside of the bag, push the frosting down. Close the bag and twist the top, allowing your hand to cup the top of the bag and push the frosting to the tip.

When your cupcakes are done baking allow them to cool completely before frosting. Take the frosting bag you made and cut a small-medium hole in the tip (about .5 cm). You want it to be thick enough to easily cover the cupcake but not too big that it will get everywhere. If it’s not big enough, you can always enlarge it so start small!

Pipe the frosting onto the cupcakes in circles and top with one chocolate chip. I’m not the best at piping, but it’s the effort that counts and it looks better than just globbing it on!