These cupcakes are one of my absolute favorites! They are fluffy, rich, and full of a variety of texture. Every time I make these cupcakes, they are a HUGE hit! I'm confident that you'll love them, too!
Description
These cupcakes have four distinct components.
Edible chocolate chip cookie dough
Rich chocolate cake
Baked chocolate chip cookies
Cookie dough buttercream
Prep time: 1 hour and 30 minutes
Cook time: 15- 20 minutes
Total time: 2 hours and 45-50 minutes
Yields: 22-24 cupcakes
Ingredients
Edible cookie dough
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick, 4 ounces) of unsalted butter (softened to room temperature)
1/2 cup packed light or dark brown sugar
4 tablespoons granulated sugar
4 tablespoons whole milk (at room temperature)
2 teaspoons pure vanilla extract
1 cup mini semi-sweet chocolate chips
Rich chocolate cake
1 cup all-purpose flour (spooned and leveled)
3/4 cup cake flour (spooned and leveled)
1 and 3/4 cup light or dark brown sugar
3/4 cup unsweetened natural cocoa powder
2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/4 cup full fat mayonnaise
1/2 cup full fat sour cream
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
1/2 cup hot coffee
Baked chocolate chip cookies
2 1/4 cup all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
3/4 cup (1 1/2 sticks) of salted butter (softened)
3/4 cup light or dark brown sugar (packed)
1/2 cup granulated sugar
1 large egg and 1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/4 cups mini semi-sweet chocolate chips
Cookie dough buttercream
1 cup (2 sticks) unsalted butter (browned then softened)
4 cups powdered sugar
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
Instructions
Edible cookie dough
In a medium size bowl, mix the flour, baking soda, and sea salt. Set aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed using a hand-held or stand mixer for about 2 minutes (until smooth and creamy). Beat in the whole milk and vanilla.
Add the dry ingredients to the bowl and beat on low speed until combined.
Pour in the chocolate chips and mix using a wooden spoon.
Save half to top the cupcakes.
Using 1 tablespoon, form small balls of cookie dough to later place in the center of the cupcake. For now, place each ball (need around 22-24) on a prepared baking sheet and freeze for 30 minutes.
Rich chocolate cake
Preheat oven to 350°F (177°C).
Using a hand or stand mixer, mix the vegetable oil, eggs, mayonnaise, sour cream, and vanilla extract on medium speed.
In a separate bowl, mix the all-purpose flour, cake flour, dark or light brown sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
Add half of the dry ingredients to the wet ingredients and mix completely. Next, add half of the buttermilk to the wet ingredients and mix completely. Alternate until the dry ingredients and buttermilk are full incorporated.
Add hot coffee to the batter.
Fill prepared cupcake liners halfway with chocolate batter.
Add a frozen cookie dough ball in the center of each.
Cover with more chocolate batter until the liners are 3/4 of the way full.
Bake cupcakes for 15-20 minutes. You can test the doneness of your cupcakes by poking them with a toothpick. They should come out clean when fully baked.
Once baked, remove from cupcake tins and transfer to a wire rack to cool completely.
Baked chocolate chip cookies
In a large bowl, mix the butter and sugars together until fully combined. Add eggs and vanilla extract.
In a separate bowl, mix the flour, baking soda, and cornstarch.
Mix the dry ingredients into the wet ingredients and gently fold in the chocolate chips.
Bake at 350°F (177°C) for 10 minutes. The cookies will be fairly soft once you remove them from the oven.
Once cool, use a small circle cookie cutter (around 2 inches in diameter) to cut little rounds out of the center of the cookies. These will be the cupcake toppers. Set aside.
Cookie dough buttercream
Brown your butter. Pour your desired amount of butter into a pan on the stove and stir! Remove from the pan once foam forms. Pour into a bowl and pop it in the freezer to turn the melted butter into a softened consistency.
Once softened, mix your butter on medium speed until light and fluffy.
Gradually add in the powdered sugar and continue to mix. Add heavy cream and vanilla extract.
Place in a piping bag with a the tip of your choice.
Assemble
Roll the remaining half of the edible cookie dough into a ball (around 1 tablespoon worth of dough). Flatten the ball in the palm of your hands and place on top of the cupcake.
Frost your cupcake on top of the cookie dough. Start from the outside and slowly spiral your way towards the center of the cupcake, then up.
Sprinkle with mini chocolate chips.
Add cookie toppers.
Notes
Coffee in chocolate cake: coffee will not make your cake taste like coffee! All it does is enhance the chocolate flavor in your cakes. If you're really opposed to using coffee, you can replace it with hot water.
Sour cream and mayonnaise in chocolate cake: Just like adding coffee to your cake, sour cream and mayonnaise will not change the flavor of your cake. Their extra fat content will make your cake extremely moist and rich. They also activate the baking soda and baking powder in your cake, helping your cakes rise beautifully.
Cornstarch in chocolate chip cookies: Adding cornstarch to your cookie recipes are a bakers secret! They make your cookies soft, tender, and spread less in the pan. Who wouldn't want that?!
Brown butter in the cookie dough buttercream: What is it? Butter melted in a pan on the stove. It gives your butter a nutty and strong flavor.
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