Ever since I bought a new cupcake carrier, I have been wanting to bake cupcakes every chance I get. I mean, why not, now that I have a handy way to transport them. Invited out for Shabbat dinner? Instead of making cookies or cakes, I bring cupcakes. These are a hit just because who doesn’t love chocolate chip cookie dough?
I love these cupcakes. They’re VERY sweet and very intense. And really taste like chocolate chip cookie dough. I came up for the idea from a friend, and then searched for many recipes. I finally came across a few that were all pretty similar, and ended up with these guys. I have since made them pareve and dairy, both mini and regular sized. Some I filled, some I did not. Some I baked with a filling, some I used this exact filling and my new cupcake corer to make some space. These are intense, so you don’t want to have too many of them (the recipe makes 24). Most people will share. Make the whole recipe and freeze a bunch, or half the recipe. Or just invite a lot of people over. These are great celebratory cupcakes. And they make WAY too much (super sweet) frosting. So half that, especially if you’re not piping.
Ingredients:
for the cupcakes:
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup (mini) chocolate chips
for the filling:
- 4 tablespoons unsalted butter, at room temperature
- 6 tablespoons light brown sugar, packed
- 1 cup plus 2 tablespoons all purpose flour
- 7 ounces sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
for the frosting:
- 3 sticks unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3 1/2 cups confectioners’ sugar
- 1 cup all purpose flour
- 3/4 teaspoon salt
- 3 tablespoons milk
- 2 1/2 teaspoons vanilla extract
- chocolate chips
Directions;
1. Bake the cupcakes: Preheat the oven to 350.
2. Cream the butter and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition and scarping down the sides of the bowl. Mix in the vanilla.
4. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl
5. Add the milk and the dry ingredients, alternatively, beginning and ending with the dry, mixing each addition until incorporated.
6. Fold in the chocolate chips.
7. Divide the batter into 24 cupcake liners.
8. Bake for 18-20 minutes, until a toothpick comes out clean.
9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
10: Make the filling: Cream butter and sugar on medium speed for about 2 minutes.
11. Add flour, sweetened condensed milk, and vanilla and beat until smooth.
12. Stir in the chocolate chips.
13. Cover and refrigerate until hard, about 1 hour.
14. Fill the cupcakes: After the cupcakes have cooled, fill the cupcakes by cutting a portion out of the center and filling with a chunk of the cookie dough mixture
15: Make the frosting: Beat butter and brown sugar until light and creamy.
16. Mix in the confectioners’ sugar until smooth
17. Beat in the flour and salt
18. Mix in the milk and vanilla until smooth and combined.
19. Frost: Frost cupcakes using a pastry bag and 1M tip OR using a mini offset spatula
