The problem with telling people at work that you’ll bake cupcakes for a coworker’s birthday party is that when you taste the batter and realize the cupcakes are going to be the most delicious things ever and you no longer want to share them with anybody, you have to bring them into the office anyway. ‘Cuz, you know, everyone is expecting homemade cupcakes, and there’s no time to make a second, less delicious batch to appease the masses.
And guys? It was really, really hard to share these cupcakes. I didn’t even get to taste one until I got to work, but I could tell just from licking the batter and frosting spoons that they were sure to be mind blowing-ly delicious. And, boy, where they ever. A little work-intensive, maybe, but so worth it.
In case you were wondering, moist chocolate cupcakes stuffed with chocolate chip cookie dough and frosted with the richest, creamiest, most chocolate-y buttercream you’ve ever tasted = super amazing. Unsurprisingly, these cupcakes were a huge hit at work. People raved about the frosting, and everyone loved the surprise cookie dough center. Like my boss always says, you can’t go wrong with chocolate!
Double Chocolate Chip Cookie Dough Cupcakes
** Yields 24 regular sized cupcakes
(Cupcakes — Slightly adapted from Annie’s Eats)
- 3 sticks butter, softened
- 1-1/2 cups light brown sugar, packed
- 4 large eggs
- 2 cups flour
- 2/3 cups cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 4 tbsp butter, softened
- 6 tbsp light brown sugar, packed
- 1 cup flour
- 7 oz sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 cup mini semisweet chocolate chips
(Chocolate Buttercream Frosting — From Confections of a Foodie Bride)
- 12 tbsp butter, softened
- 1/2 cup cocoa powder
- 1 tsp salt
- 2-1/2 cups powdered sugar
- 2 tbsp milk
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 1/3 cup Rich Chocolate Ovaltine powder
- Mini chocolate chip cookies, for garnish (You can make your own, or save time and use Entenmann’s minis)
- Preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total).
- In a large bowl, cream together softened butter and brown sugar until light and fluffy, about 3 minutes.
- Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Stir in the dry ingredients.
- Add the milk and vanilla, whisking until the batter is uniform
- Fold in the chocolate chips with a spatula.
- Divide the batter evenly between the prepared cupcake liners.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
- While your cupcakes are cooling, start making your cookie dough filling. In a medium bowl, cream together butter and sugar until light and fluffy.
- Mix in flour, condensed milk, and vanilla until smooth.
- Stir in the mini chocolate chips, cover dough with plastic wrap, and chill for at least 15 minutes.
- Using a cupcake corer or spoon, scoop out of the center of each cooled cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. Set aside.
- To make your frosting, cream together the butter, cocoa, and salt in a large bowl until creamy and fluffy.
- Add powdered sugar, milk, and vanilla, and continue to whisk until smooth.
- Whisk in cream and Ovaltine.
- Beat mixture until light and fluffy.
** Add more powdered sugar as necessary to achieve desired consistency.
- Pipe or spread frosting onto your cupcakes, covering the cookie dough filling. Garnish each cupcake with a single mini chocolate chip cookie.
** As per usual, because of my heavy-handed frosting habits, I ran out of frosting after about 12 cupcakes. The next time I make these, I will definitely double the frosting recipe.
- Enjoy at least one cupcake immediately, with a glass of milk. Then, hide the rest in a safe place so that no one else can get to them.