Consumption may cause extreme obsession/future cravings.
These babies may be a bit time consuming…
However, they are 100% worth it.
These cupcakes have stolen my heart. They are seriously soooooooo good. Cookie dough is one of my favorite past times.
When I was little I used to beg my mom to give me a tiny spoonful of dough.
Then I got older and taller and realized I could just push her out of the way in order to get a giant spoonful of dough.
Sorry about that mom…
Also sorry that you are so short! I’m jealous (as you know). I want to be short so I can wear heels everyday and not be a giant. Not fair. Thanks a lot, dad.
Note: If you want someone to fall in love with you, do you a huge favor or worship the ground you walk on, make these cupcakes for them.
Chocolate Buttercream frosting.
Cupcakes from scratch, not a box.
A baby-size chocolate chip cookie.
If those things don’t make you happy, we shouldn’t be friends.
On another note, I’m super sad about the fact that there are very limited pictures of these cupcakes.
I made these for my Hubby’s birthday in October, way before I started this blog. He was so in love with these cupcakes. He is my biggest fan and always makes me feel like I’m the greatest baker alive. I guess that’s what husbands are for. Mine is just extra great at making me feel awesome 🙂 He’s also the reason I bake and cook.
The fact that you don’t get to see the inside of these cupcakes makes me cry. They are so beautiful and amazing and gooey…sigh.
Oh well, I can’t do anything about it. One of my baking inspirations, and reasons I wanted to start a blog comes from the AMAZING amandeleine.com. She made these cupcakes first, and took way better pictures. Go check her out!
So as I said, this is a very time consuming recipe. You have to make the dough, bake the baby cookies, make the cupcake dough and then the chocolate buttercream. Make the cookies and dough ahead of time. You will thank yourself. It will save about an hour or more when you make the actual cupcakes.
I’m going to make these again soon, and will take some detailed pictures for you! If you can’t wait until then, GO MAKE THEM!!!!!
The possibilities for these cupcakes are endless. Any cookie dough, cupcake flavor or frosting will work! Experiment, have fun and send me one if you make them 🙂
Chocolate Chip Cookie Dough
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups mini, semi-sweet chocolate chips (I used mini chips in so they were distributed well in dough)
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Chocolate Buttercream Frosting
10 oz. bittersweet chocolate (do not exceed 61% cacao), chopped
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
Cookie Dough: Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.
Divide dough into approx. 24-30 rounded 1/2 tablespoons and 24-30 rounded tablespoons (You need the same amount of each, for each cupcake). Refrigerate the smaller cookie dough for at least 1-2 hours and freeze larger dough for at least 2 hours.
Bake smaller dough balls in a 375 degree F oven for 7-8 minutes, or until edges are lightly browned. Cool on pan for 5 minutes and transfer to a cooling rack.
I recommend making the cookies/cookie dough a few days ahead of time and putting them in the freezer. This way you don’t have to make both the cookies and cupcakes in one day.
Vanilla Cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside.
In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full. Place one frozen cookie dough ball in the center of each cupcake. Bake until a cake tester inserted in the side of the cupcake (avoiding the cookie dough) comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack.
Chocolate Buttercream Frosting: Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.
Using an electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.
To Assemble: Apply frosting to cooled cupcakes using a piping bag or offset spatula. Place one small, baked and cooled cookie on top as decoration.
Makes approximately 24-30 cupcakes. Can be made a day ahead. Store in an airtight container at room temperature. Make sure to serve at ROOM TEMPERATURE! You want the dough inside to be mushy and not hard or the cupcake will fall apart.