Cookie Dough Cupcakes

Chocolate cupcakes, with a hidden cookie dough centre, vanilla buttercream topped with a cookie and chocolate chips. IMG_3342.JPG

I am a big fan of cookie dough, and was inspired to make these after making my Cookie Dough cheesecake (which is just as delicious as these cupcakes). These cupcakes are chocolate, with a hidden chocolate chip cookie dough centre. The butter cream icing is vanilla flavoured decorated with baked cookies from the leftover cookie dough and some chocolate chips.

This recipe does have more elements to it than just your average cupcake (stay with me, it is worth it) making your own cookie dough and cookies for the centre and the decoration. I decided to make these when I had a day off from work and had plenty of time to experiment but I made these on my first attempt. I love a chocolate cake (who doesn’t?) and I thought the best way to add cookie dough to the recipe was to add it to the middle of the cupcake. With the excess dough I had I decided to bake it into cookies and add it as decoration.

IMG_3325.JPG

This recipe makes 12

Ingredients 

For the Cookie Dough

100g Butter

100g Caster sugar

1 Large Egg Yolk

1tsp Vanilla Essence

125g Plain Flour

1tsp baking powder

100g Chocolate Chips

For the Cupcakes

125g Butter

125g Sugar

3 Eggs

1tsp Vanilla Essence

125g Self-Raising Flour

25g Cooca Powder

2tsp Baking Powder

For the icing

250g Butter

500g Icing Sugar

100g Chocolate Chips

Method 

  1. For the cookie dough. Line a baking tray with greaseproof paper. Cream together the butter and caster sugar until light and fluffy, add in the egg yolk and vanilla essence and mix until combine. Finally sift the flour, baking powder and chocolate chips and mix to form a dough.
  2. Weigh out 250g of the dough and form into 12 balls, chill until required. Divide the remaining mix into 12 smaller balls. Place these onto the baking tray and chill until required.
  3. For the cake mixture. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases. Put the butter, sugar, eggs, and vanilla in a bowl. Sift in the, flour, cocoa powder and baking powder and mix until combined.
  4. Spoon half the mixture into the cases and press a large ball of cookie dough which you made earlier into the centre of each. Cover the cookie dough with the remaining cake mix.
  5. Bake in the oven for 20-25 minutes, until they are springy to touch. While they are cooling raise the oven temperature to 190°C (170°C fan, fas mark 5) Bake the remaining cookie dough balls for around 10-15 minutes or until they are lightly golden. Leave to cool.
  6. To decorate, mix the butter and icing sugar in a bowl until soft and fluffy. Pipe onto your cool cupcakes and add a baked cookie and chocolate chips for decoration.

IMG_3355.JPG

Tips and Tricks 

If you want extra chocolateness you could add chocolate chips to the cake batter.

You can also use white chocolate instead of milk chocolate.

These will keep for 3 days in an airtight container.

IMG_3332.JPG

Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

 

You can find me on

Twitter

Instagram 

Facebook

Leave me a comment and let me know what you think!

Sarah x

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s