Yep.  I totally went there.

Chocolate Chip Cookie Dough Cupcakes.  Absolutely amazing, delicious, rich, buttery and amazing!  Did I already say “amazing?”  Oh well, I’ll say it again…AMAZING!

I came across this recipe while Stumbling a while ago and decided to make these bad boys on Mother’s Day (yeah, I know I’m late with the post…better late than never!).  I found the recipe on Tidy Mom but she found the recipe on Annie’s Eats.  Both AMAZING websites (ha, I said it again).  But that just goes to show that AMAZING cupcakes get around.

Hehe…I’m so freaking funny.  Must be the sugar high.

Anyhow, the recipe is a bit complicated.  There are a few steps involved with filling the centers with cookie dough, but it is so worth it that you won’t even care.  Just suck it up and do it.  Totally worth it.

Let me say it again…totally worth it.

Cupcake Ingredients:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Cookie Dough Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

Side-note:  The cookie dough filling is SO delicious.  And since it it egg-less it could be used in a lot of other recipes.  We do a chocolate fountain at family parties and little spoonful’s of cookie dough would be a perfect addition to that!

3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

Tiny chocolate chip cookies (I used a snack pack of Chips Ahoy, they were perfect)
Mini chocolate chips

Assembly/Baking Directions:

Fill 24 cupcakes with paper liners and preheat your oven to 350° F.  Cream the butter and brown sugar together with a mixer (I used my Kitchenaid with a paddle attachment).  Beat on medium-high speed until light and fluffy then add the eggs one at a time, beating well after each one.

In a separate bowl combine the flour, baking powder, baking soda, and salt,  whisk together to blend.  Alternate adding the dry ingredients and the milk into the mixer bowl on low speed.  Mix just until blended.  Add in the vanilla and fold in the chocolate chips.

I use my 1/3 measuring cup to divide the batter equally between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Cookie Dough Filling:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

Fill The Cupcakes:
With a small paring knife, cut a cone-shaped portion out of the center of each cupcake and fill each hole with a chunk of the chilled cookie dough mixture (about 1 lumpy teaspoon).

Cream the butter and brown sugar together in a stand mixer fitted with the paddle attachment.  Add the confectioners’ sugar and mix until smooth. Mix in the flour and salt.  Add the milk and vanilla extract and continue beating until smooth and fluffy.

Using a large tip (of your choice) and pastry bag, generously frost your cupcakes.  Quickly add a sprinkle of mini chocolate chips and a mini chocolate chip cookie.

Did you happen to notice how much butter is in the recipe?  I double lined these cupcakes and this is what seeped through to the outer liner!  Just call me Paula Dean.

So now I’ve shared my favorite cupcake recipe (of the moment).  What is your favorite recipe?  Please share!

Credits:  Recipe from Annies Eats.  She is AMAZING!