Recipe adapted from Annie’s Eats
Derek’s birthday was a few days ago, and with him being married to an avid baker, he always gets to pick whatever he wants for his birthday dessert. You know, I don’t think I have ever made him an actual cake for his birthday! His usual requests are strawberry pie, strawberry cheesecake, or banana cream pie. This year I told him he could choose whatever he wanted, but I was secretly hoping he would choose something new….boy did he!
He thought long and hard about this, and finally decided on a chocolate cupcake with cookie dough filling. I had seen this recipe from Annie a few months ago and knew it would be perfect. Now initially he wanted vanilla buttercream (he actually said buttercream instead of “frosting”…I have him well trained!) with caramel drizzled on top, which sounded great to me! When given the choice between that and an actual cookie dough buttercream though, he chose the cookie dough (I’m so glad he did).
These cupcakes were a little time consuming, but so worth it in the end! I used a box of devils food cake mix, but any chocolate cake recipe would work. I was a little unsure about the filling at first because it had somewhat of an artificial taste to me, but once it firmed up and was combined with the other flavors of the cupcake, it was just like eating regular cookie dough! The frosting is absolutely amazing and I had to stop myself from eating it by the spoonful. Next time I make these (there will definitely be a next time) I think I will make the holes in the cupcake just a little bigger to make room for even more filling.
Derek and I are both trying to lose some weight (ok ok, I’m always trying to lose weight), so I didn’t think he would have a problem sharing these with coworkers. I was terribly mistaken. He was horrified at the thought of these heavenly treats leaving our kitchen and refused to let me bring them anywhere. They have now shot up the ranks to his #1 favorite dessert of mine! Enjoy!
Double Chocolate Cookie Dough Cupcakes
1 box Devil’s Food Cake Mix (I use Duncan Hines)
Ingredients on box + 1 extra egg
Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, about 2/3 full. Bake for approximately 25 minutes or until toothpick inserted into center comes out clean. Cool completely.
4 Tbsp salted butter, at room
6 Tbsp packed brown sugar
1/2 tsp vanilla
1 cup + 2 Tbsp flour
7 oz (1/2 can) sweetened condensed milk
1/4 cup mini semi-sweet chocolate chips
Cream together butter and sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Cover with plastic wrap and place in the refrigerator for about an hour to let the filling firm.
3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla
Cream together butter and brown sugar. Add powdered sugar in increments until smooth. Add in the flour and salt. Then add the remaining liquid ingredients.
Once cupcakes have cooled cut a cone shaped portion out of the center of each using a small paring knife. Discard these sections. Roll a small amount of the filling mixture into balls and place inside each cupcake. Frost cupcakes and garnish with mini chocolate chips if desired.