My daughter wanted a special cupcake to bring to school for her classmates this week- something all the kids would like.
Over the years I've noticed that she kind of enjoys talking up my cooking skills to her friends and teachers so I knew that I had to make something special to live up to the hype! I went on the hunt for a new recipe that would be fun and kid-friendly. After an exhaustive search of Allrecipes, Google, and Pinterest I finally settled on a recipe for cupcakes stuffed with chocolate chip cookie dough.
Um...hard to go wrong with that one, right?
So how does one go about making a cupcake filled with cookie dough that doesn't bake and leave you with, well, a cookie-filled cupcake?
You make the cookie dough ahead of time and freeze it.
That way the cupcake bakes around it but doesn't bake the cookie dough itself.
I thought so. :-) Kudos to my fellow Allstar, a lady who goes by the name "lovestohost" over on Allrecipes, for the great recipe!
The recipe says to freeze the cookie dough at least two hours ahead of time but I wanted to be totally sure those suckers were frozen solid so I made them the day before I made the cupcakes and let them hang out in the freezer until I was ready to use them.
Another nice thing about this recipe?
It's one of those "semi homemade" type desserts since it does use boxed cake mix.
I won't tell if you don't.
Finish these guys off with whatever frosting you like- personally I went with a semi-sweet chocolate frosting.
If my daughter's tastes are indicative of the tastes of the average pre-teen then these will be an absolute home run for your kids too! While it was certainly tinged with hyperbole the phrase "best cupcakes ever!" may have been bandied about a bit as she devoured one at our kitchen table.
1 1/2 C all-purpose flour
1/4 tsp baking soda
1/4 tsp baking soda
1/4 tsp sea salt
1/2 C butter, softened
1/4 C white sugar
1/2 C brown sugar
1 egg (feel free to use pasteurized eggs if concerned with food safety)
2 tsp vanilla extract
1 Cminiature semisweet chocolate chips
1 (18.25 oz) box yellow cake mix
1 1/3 C water
1/3 C canola oil
1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, at least 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
3. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.