Amanda and Keith introduced Jeffrey and I, so when we hosted a wedding shower for them I wanted it to be special. Amanda's favorite dessert is chocolate chip cookies. I went about constructing a cupcake:
Chocolate Chip Cookie Dough Cupcakes. It's chocolate chip cookie dough stuffed in a cupcake, topped with a chocolate chip cookie. Genuis!
I didn't invent the idea. I looked online and merged several different recipes and variations to come up with it. First bake cupcakes. I used a box of yellow cake mix. Because I'm fancy that way.
While they're cooling, mix up the chocolate chip cookie dough filling, which has no egg.
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
Next bake the garnishes - cute little miniature chocolate chip cookies.
Miniature Chocolate Chip Cookies
2 cups plus 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll bits of dough to make tiny cookies.
Bake, reversing position of cookie of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 8 to 10 minutes. Remove from oven and let cool. Possibly try one. Or two. Just for quality control.
Top with frosting: Brown Sugar Cream Cheese Icing.
1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey
Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and fluffy.
Spread immediately and store cake in refrigerator.
Use a piping bag to swirl on the frosting. Or slather it on with an offset spatula.
Top with a miniature chocolate chip cookie and sprinkle with miniature chocolate chips.
The cupcakes were a hit. There were none left over and I have orders to make more soon.