Sunday, July 24, 2011

Cookie Dough Cupcakes

I feel like I hardly ever get to spend time with my nine year old niece, Cleo, with just the two of us. So I planned a whole day to spend with her filled with stuff we like doing.

We read Moshi Monsters magazines, played Wii, watched Gnomeo & Juliet and made cupcakes.

Cookie Dough Cupcakes

We decided to make a fun flavour cupcake for something a little different, cookie dough cupcakes.

The recipe is in three parts, the batter, the filling and the icing, all of which were ridiculously yummy!

The filling is an eggless cookie dough which you stuff inside after you bake the cupcakes and makes for a yummy surprise when you bite into it!

After we made the cookie dough cupcakes we thought it only right to decorate some of them like Cookie Monster, check out our cute Cookie Monster Cupcakes!

Cookie Dough CupcakesCookie Dough Cupcakes

Cookie Dough Cupcakes
Makes 24 

Ingredients:

Cupcakes:
340g unsalted butter, at room temperature
1 ½ cups brown sugar, packed
4 eggs
2 tsp. vanilla extract
2 2/3 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
1 cup chocolate chips

Cookie Dough Filling:
60g unsalted butter, at room temperature
6 tsp. brown sugar, packed
1 cup flour
200g sweetened condensed milk
½ tsp. vanilla extract
¼ cup chocolate chips

Buttercream:
300g unsalted butter, at room temperature
3-4 cups icing sugar
2 tsp. vanilla essence
3 tbsp. milk

24 mini chocolate chip cookies

Cupcakes:
  • Preheat oven to 180 degrees C and line two muffin tins with cupcake cases.
  • Beat the butter until light in colour then add the brown sugar; beat until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla and beat until combined.
  • Sift flour, baking powder, baking soda and salt in a separate bowl.
  • Add dry ingredients and milk in three batches, starting and finishing with the dry ingredients, mix until just combined.
  • Stir in the chocolate chips and spoon into cupcake cases.
  • Bake for 18 - 20 minutes or until a skewer inserted comes out clean.
  • Leave cupcakes to cool in the tin for 5 minutes before placing on a cooling rack to cool completely.
  • Using a small sharp knife, cut a hole in the centre of each cupcake and discard the tops (that means eat them).

Cookie Dough Filling:
  • Beat the butter until light in colour then add the brown sugar; beat until light and fluffy.
  • Add flour, sweetened condensed milk, vanilla and chocolate chips, beat until smooth, the mixture gets quite tough so an electric beater is necessary!
  • Refrigerate until mixture is firm, approx. 1 hour in fridge or 20 minutes in freezer.
  • Once chilled, roll small balls of cookie dough and place inside cupcakes.

Buttercream:
  • Beat butter until light and fluffy.
  • Add vanilla and beat until combined.
  • Sift icing sugar into a large bowl, add to butter one cup at a time and mix until combined.
  • When icing starts to get lumpy add a tablespoon of milk until you reach a smooth piping consistency.
  • Fill a piping bag fitted with a 1M or large star tip half way with buttercream.
  • Pipe large swirls starting from the outside and working your way inwards and upwards.
  • Place half a mini chocolate chip cookie on top and sprinkle with shaved chocolate or chocolate chips. Only add the cookies just before you want to eat the cupcakes or they will go soft!

Recipe source: Annie's Eats

Cookie Dough CupcakesCookie Dough Cupcakes Cookie Dough Cupcakes Cookie Dough CupcakesCookie Dough Cupcakes

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