Recipe adapted from Annie’s Eats
I know that I’ve mentioned this countless times before, but these cupcakes are by far my most popular recipe. They are requested by family and friends over and over again. I never mind making them, because honestly they are one of my favorites as well. The frosting is definitely the best I have ever had in my life, and you’ll often find me eating it by the spoonful. When my birthday rolled around last month I knew I wanted to make a cake I had never made before, and I wanted it to be a little over the top, so I decided to try the cookie dough cupcakes in a cake form.
Derek originally requested chocolate cookie dough cupcakes for his birthday last year, so I adjusted Annie’s recipe accordingly, but I have always wondered what the original recipe was like. It is a brown sugar based cake batter that really has the flavor of cookie dough. Combine that with an eggless cookie dough flavored filling and a cookie dough flavored buttercream and you have cookie dough Nirvana! My first thought was that the cake was a bit dry, but I didn’t seem to notice it when I had my second piece (and third)! This cake did not last very long in the break room the next day. Enjoy!
Chocolate Chip Cookie Dough Cake
3 sticks salted butter, softened
1½ cups brown sugar
2 tsp. vanilla
2 2/3 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
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
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
Preheat oven to 350 degrees. Cream together butter and brown sugar. Mix in the eggs one at a time, beating well after each addition. Add vanilla. Combine the flour, baking powder, baking soda and salt in a separate bowl. Add these dry ingredients to cake batter, alternating with the milk. Begin and end with the dry ingredients. Pour batter into two well greased 8 or 9 inch pans. Bake for approximately 25-30 minutes, or until toothpick inserted into center comes out clean. Cool for 5 minutes in the pan, then remove to a wire rack and cool completely.
For filling, cream together butter and brown sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Place filling on top of one layer of cake and spread out evenly. Top with remaining cake layer.
To make the frosting, 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. Spread over top and sides of cake until smooth.
*Optional: Save out approximately ¾ cup of frosting to swirl on top of cake. Top with miniature chocolate chip cookies (using store bought or your favorite recipe). Place chocolate chips around outer edge of cake. Place crushed chocolate chip cookies in middle of cake and top with a drizzle of chocolate syrup*