chocolate chocolate chip cookie dough cupcakes*

It's about time that I shared this recipe with you guys! I have a rule. I never make the same dessert twice for the students. Although I have not broken this rule, I have made these for parent conference, a family dinner, a girls night out, and for a couple of my new neighbors! I think it's safe to say that I am obsessed with this recipe!

The only change that I made from the original recipe was that I thought cookie dough in the middle as well as a cookie dough frosting may be a little overkill, so I didn't freeze my cookie dough balls. I formed them and put them straight into the batter. A couple of times I put them in the fridge for a few minutes just so they weren't so sticky. I LOVE the cooked cookie in the middle with the yummy frosting! I'm looking forward to making these yet again hopefully in my near future!

Chocolate Chocolate Cookie Dough Cupcakes
from Java Cupcake


Cookie Dough Filling:
3/4 cup flour
1/8 tsp baking soda
1/8 tsp salt
4 Tbsp unsalted butter, melted
1/4 cup packed brown sugar
2 Tbsp sugar
2 Tbsp milk
1 tsp vanilla extract
1/2 cup mini chocolate chips

Chocolate Cupcakes:
1 cup flour
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp espresso powder (optional)
3/4 cup hot water
1/2 cup vegetable oil
1 large egg
2 tsp vanilla extract

Cookie Dough Frosting:
12 Tbsp unsalted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup flour
1 1/2 Tbsp milk
1 tsp vanilla extract

additional mini chocolate chips
12 mini chocolate chip cookies (I used Chips Ahoy)

In a small bowl, sift together the flour, baking soda and salt. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the chocolate chips until smooth.

Refrigerate for 15 to 30 minutes or until firm. Scoop out dough into 12 balls. Freeze for at least 30 minutes. (I didn't freeze because I wanted it to bake into a cookie instead of being cookie dough.)

Chocolate Cupcakes:
Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.

In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.

Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.

Fill each cupcake liner 1/2-2/3 full.

NOTE: You may have extra batter... no worries, make extra cupcakes!

Gently press a cookie dough ball into the center of each cupcake, only submerging the ball 1/2 way.

Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter. Cool the cupcakes completely before frosting.

Cookie Dough Frosting:
In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy. (I beat for about 5 minutes so that the sugar isn't so gritty.)

Add the flour, milk and vanilla and beat on high until well combined.

To Assemble:
Pipe swirls of frosting onto each cupcake. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.

Enjoy these amazing cupcakes of goodness! I know I will time and time again!



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