Mini Deliciousness

29 Aug

Mini Chocolate Chip Cookie Dough Cupcakes!

I first made these cupcakes about 3 years ago, and they are one of the very first posts on this blog. I’ve been wanting to revisit this flavor and switch it up a bit by tweaking the recipe and turning them into minis! I made them for a special event in Los Angeles and they were a complete success!

An unbelieveable band in LA, The Ross Sea Party, has been playing a residency every Monday night in August and they asked me to provide a treat for all of their fans on one of the nights. I thought this flavor would be PERFECT, especially as a mini since they’d be enjoyed in a bar. They turned out great, people loved them, and people loved The Ross Sea Party! Check them out at the link above, or on facebook! They’re incredible. 🙂

Eggless Cookie Dough (for inside the cupcakes and frosting)

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 c. unsalted butter, room temperature
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar, packed
  • 1 tsp. vanilla extract
  • 6 tbsp. whole milk
  • 1 1/2 c. mini semi-sweet chocolate chips

Set aside 1 1/2 c. of the cookie dough to use in the frosting, and freeze the rest. You’ll need the frozen cookie dough to bake in the cupcakes!

Brown Sugar Cupcakes

  • 1 1/2 c. unsalted butter, room temperature
  • 1 1/2 c. brown sugar, packed
  • 4 large eggs
  • 2 2/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 tsp. vanilla extract
     

Cookie Dough Frosting

  • 1 1/2 c. unsalted butter, room temperature
  • 4 c. confectioner’s sugar
  • 4 tbsp. whole milk
  • 1 1/2 c. eggless cookie dough (from recipe above)

 
To make the cupcakes:

Heat the oven to 350° F.  Line cupcake pans with liners. 

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.

Using a scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

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One Response to “Mini Deliciousness”

  1. Pocahantas August 29, 2011 at 6:53 pm #

    I want one!!!!

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