I love this recipe. I think it’s a really fun take on a traditional cupcake. And if you love chocolate chip cookie dough, this is bound to be your favorite cake of all time. Totally decadent, and incredibly delicious- A moist yellow cupcake with a yummy chocolate chip cookie dough top! And to boot, it even looks like a straight up chocolate chip cookie on top! Pretty cute.
Again, I made this for my brother’s visit. I pretty much just pushed an excessive amount of food at him all weekend because I never have anybody to feed now a days… but he wasn’t too upset about it. I mean, seriously, is a single guy living in an Army barracks room going to complain about too much delicious homemade food being thrown at him? Nope. But back to the cupcake. My brother loves chocolate chip cookies and it’s his Birthday soon, and I wanted to make him cake. So I tried to brainstorm a good compromise and came up with these bad boys! I think I did a pretty good job if I don’t say so myself : )
I can’t take the credit though. I got the idea for the cupcake from The Cupcake Project. Although I put my own twist on it. Instead of putting a ball of cookie dough inside the cupcake, I left the cake all cake. And rather than covering it with plain cookie dough frosting, I put mini chocolate chips in it. I really wanted it to just look like a big chocolate chip cookie on top of a cupcake. And I think I was successful, don’t you?
I used the cupcake recipe that is suggested from The Cupcake Project. I did NOT like it. It could have been just me but…. I thought it was terrible. When they baked up, they just overflowed so I had to do a lot of carving to reshape the cupcake properly. I admit though, it could have been bakers error. I probably just filled the cupcakes too full. Although the recipe states that it makes 11 cupcakes and that is exactly the number that I filled… oh well. They were also very delicate so they were hard to not squash while shaping the cookie dough on top. Not to mention I found them dry and crumbly… like I said though, I could have just done something wrong. Needless to say, I did not give you that recipe, instead I encourage you to skip on over to my Vanilla Cupcake Comparison Experiment to see which cupcakes, out of 7 recipes, I found to be the BEST- delicious and dependable ; )
The other thing that I ran into with this recipe was that the cookie dough was a bit difficult to shape onto the cupcake. I thought it would turn out to be spreadable like frosting, but it wasn’t. It was the same consistency as regular cookie dough so it was pretty hard to top the cupcakes with. What I did to make it more manageable was take pieces of dough and flatten them out with my fingers and then construct the topping, piece by piece. You should also know, that it helped significantly when I would rinse off my hands and continue on with clean, damp hands. So, I ended up washing my hands like 100 times… but I finished and it was a success! I should also mention that when I made the cookie dough I used softened butter, but in the recipe below I ask for melted butter. I am hoping that this change will make it more spreadable for you.
To smooth out the tops so they look neater, just dampen your hands (NOT wet your hands), and roll a finger tip over the top.
- For Cupcakes:
- ⅔ cup butter, room temperature
- 1¾ cup sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2½ cups all purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1¼ cup milk, room temperature
- For Cookie Dough Topping:
- 2 cup all-purpose flour
- ½ tsp salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 T vanilla extract
- ½ cup heavy cream
- 1 cup mini semi-sweet chocolate chips
- For the Cupcakes: Preheat oven to 350 degrees F and line two 12 cup muffin tins with paper cups. Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Mix in the vanilla.
- In a medium bowl, sift flour, baking powder, and salt. Whisk to combine. Add flour mixture to the creamed mixture alternately with milk (beginning and ending with the flour). Mix just until combined.
- Fill cups ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove to a wire rack to cool completely.
- For the Cookie Dough Top: Whisk together flour and salt in a medium bowl. In bowl of a stand mixer, mix together butter, sugars, and vanilla until smooth. Add flour and mix until no flour remains. Slowly drizzle in heavy cream a little at a time while mixing.
- To Assemble: Use your hands to gently mold cookie dough around the tops of the cooled cupcakes. Smooth out cookie dough top with damp hands.
adapted from Glorious Treats