milk chocolate cookie cupcakes

Milk Chocolate Chip Cookie Dough Cupcakes

Now this post has got me sat with a smile on my face!! Milk Chocolate Chip Cookie Dough Cupcakes. I mean come on don’t they just sound so mouth watering?

When I saw these beautiful milk chocolate chip cookie cupcakes by raspberry cupcakes I instantly wanted to run to the kitchen and make them!!

I love both cookies and cake so these cookie cupcakes are just perfect, using a real cookie dough recipe for inside the choc chip sponge cupcakes ;-) these cupcakes are sure to be a big hit!!

Milk & Chocolate Chip Cookie Cupcakes
(makes 12-15 cupcakes)

For the cupcakes:

  • 125g (1 stick plus about 1 tbsp) unsalted butter, at room temperature
  • 155g(3/4cup)sugar
  • 2 eggs
  • 225g (about 1 + 3/4 cups) self-raising flour + 1/4 tsp salt
  • 1/3 cup milk
  • 1/4 tsp vanilla extract
  • Optional: 1/2-2/3 cup mini semi-sweet chocolate chips (or finely chopped chocolate)

For the cookie dough filling:

  • 55g unsalted butter, at room temperature
  • 6 tbsp light brown sugar, packed
  • 1 cup plus 2 tbsp (about 135g) all-purpose flour
  • 1/2 can (200g/7 oz) sweetened condensed milk
  • 1/4 tsp vanilla extract
  • 1/4 cup mini semisweet chocolate chips (or finely chopped chocolate)

For the icing:

  • 350g (3 sticks) unsalted butter, chopped into cubes
  • 400g (about 3 1/4 cups) icing/confectioner’s sugar, sifted
  • 1/2 can (200g/7 oz) sweetened condensed milk

To decorate:

  • Milk bottle candies,
  • Mini chocolate chip cookies

Method:

For the Cookie Dough:

1. Prepare the cookie dough filling first.

2.Place butter and sugar in a large mixing bowl and beat with an electric mixer on high until smooth and fluffy.

3.Add flour, sweetened condensed milk and vanilla and beat again until combined. Stir in mini chocolate chips. Wrap mixture in cling film and refrigerate until it firms up a bit.
Make the chocolate chip cupcakes;

1.Preheat oven to 180°C (350°F). Place sugar and butter in a food processor and pulse until smooth, then add milk, eggs, flour, salt and vanilla and pulse until just smooth. (If you don’t have a processor, cream butter and sugar in a large mixing bowl with an electric mixer at high speed, beat in eggs one at a time and then fold juice, flour, salt into the mixture until smooth.)

2.Stir chocolate chips into the mixture with a spatula and then spoon into a 12-hole cupcake tray lined with papers.

3.Bake for about 20 minutes or until cupcakes are golden brown and a skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and cool in tin for 5 minutes and then cool completely on a wire rack.

4. Hollow out the centre of each cupcake using a small knife, then fill each centre with about 2 tbsp of the prepared cookie dough filling.

Prepare the icing;

1.remove the butter from the fridge about 30 mins before starting. Place butter in a large mixing bowl and beat with an electric mixer on high until smooth and fluffy, then reduce speed and gradually add icing sugar. Beat again on high until well combined.

2.Add condensed milk and beat on high until fluffy. Place in a piping bag fitted with a 1cm round tip and pipe swirls on top of cupcakes.

3. Use a spoon that you have heated under hot water to flatten the centre of each icing swirl. Decorate top of cupcake with milk bottle candies and mini choc chip cookies.

Can be served immediately or stored in the fridge in an airtight container for several days. Remove from the fridge 30 mins before serving.

dd

2 Comments

  1. Karl

    Ohhh – these are making me hungry!

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