I don't really have the right words to describe these cupcakes. It comes as no surprise that these are some of the best cupcakes I've ever tasted. Just look at how they are made: a chocolate chip cupcake stuffed with cookie dough, mini chocolate chips, cookie frosting and to top it all off, another cookie on top. How could you go wrong with that combination?

Well, being the cookie monster that I am (and having friends that are extremely similar) I decided to take this to the next level and make the cupcakes cookie monster cupcakes. It just seemed fitting for this recipe. I brought them to my friend's 20th birthday and they were a hit. After the first bite the birthday girl took she said, "Oh god, I think I'm going to end up having five more of these before the end of the night." Along with being one of the most delicious things I've ever made, they are also one of my favorite things because they were so cute! Tell me you can look at them without smiling...

That's what I thought.

You know those times when you want to make something better than all of the other recipes? A time when brownies just won't suffice because you really want to impress people. Well, this is when these cupcakes come in. These will blow people out of the water. I decorated them two different ways since cookie monster cupcakes obviously don't work for every crowd.  I liked both of the finished products, so take your pick! You'll be happy.

Chocolate Chip Cookie Dough Cupcakes
Recipe from Annies Eats
Yield:24 cupcakes
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed 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.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  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 to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

*For the cookie monster version:
White Chocolate Melting Disks
Semisweet Chocolate Chips
Chocolate Chip Crumbles

Dye frosting blue. Pick a frosting tip and use it to create a textured (fur-like) look on the cupcakes. Place semi-sweet chocolate chips, one-by-one, over an open flame for less than a second. Place on the flat side of a white chocolate disk. Repeat, placing two eyes on each cupcake. For the mouth, crumble up chocolate chip cookies and place in an organized fashion below the eyes. I think this looks better than using a half cookie for a normal mouth (after all, when was the cookie monster ever neat!).


Patty said... @ July 20, 2010 at 7:25 PM

OMG!!!! These are the cutest little cupcakes ever!!! My two daughters would go absolutely bonkers eating these because they are Cooke Monster's biggest fans! You are incredibly talented!!! Thanks for the inspiration!

Sarah said... @ July 22, 2010 at 12:16 AM

Thank you so much for the nice comment! They really are easier than they look, all it takes is a little patience (or maybe a lot, hah!) and a good frosting tip. You should definitely give them a try for your daughters, I bet they'd be a hit!

Eat. Laugh. Run. said... @ July 29, 2010 at 7:21 AM

These really are the cutest cupcakes!! And not only do they look cute they look delicious as well..just stumbled upon your blog and I love it :)

Anonymous said... @ May 1, 2013 at 8:21 PM

Would I be able to use cookie dough that's already been prepared ie. Pillsbury?

Post a Comment