Chocolate Chip Cookie Dough Cupcakes

You know what I just realized this morning when I opened the blog?

I haven't posted a dessert recipe since June 20! Remember Copy-Cat Girl Scout Tagalongs? Yeah, that was my last recipe to satisfy sweet tooth's (teeth? I don't know about that one 😁). Let's remedy that!

This is one decadent dessert. They are super-rich, but also, super-delicious. The frosting literally tastes like chocolate chip cookie dough. Say what???? The cake part is pretty awesome too, so wonderfully buttery. 

I garnished the cupcakes with mini-chocolate chips, mini Chips Ahoy, and crumbs from the mini Chips Ahoy. It definitely gave them an irresistible look! 

The batter is extremely thick. One of my favorite things about thick batter is there is no messiness in transferring the batter from the bowl to the cupcake pan. Easy. Peasy. I love when that happens! 

They get puffy and golden brown on the top after baking. 

And then... it's time for that frosting! 😍😍😍

It took me awhile to figure out what makes this frosting soooooo amazing. I think it's the addition of brown sugar. I've never made a frosting with brown sugar, and I have to say, I'll be making more. I've even contemplated a frosting made solely with brown sugar (this particular frosting also utilizes powdered sugar). Wouldn't an apple cake be amazing with brown sugar frosting? I'm going to have to get on this! 

I probably don't need to even say this but... these are 100% kid-approved. That being said, my niece and nephews (aka The Cupcake Devourers) were only able to eat 1. My sister-in-law actually liked this, since she's never pleased when they eat 3 or 4 cupcakes each 😁 So yeah, they make a rich dessert. 

Rich, but still a must-try for the chocolate chip cookie lover 🍪❤️

Have a great weekend everyone!

Recipe source: The Fig Tree

Ingredients (makes 24 cupcakes):

Cake-

1 1/2 cups unsalted butter, room temp

1 1/2 cups light brown sugar, lightly packed

4 large eggs, room temp

2 2/3 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup whole milk

2 tsp vanilla extract

1 cup semi-sweet chocolate chips

Frosting-

1 1/2 cups unsalted butter, room temp

3/4 cup light brown sugar, lightly packed

3 1/2 cups powdered sugar

3/4 tsp salt

1 cup all-purpose flour

3 tbsp whole milk

2 1/2 tsp vanilla extract

garnish- mini chocolate chips, mini Chips Ahoy, cookie crumbs from mini Chips Ahoy (optional)

Directions:

1. Preheat oven to 350º. Line 2 cupcake pans with liners, set aside.

2. Cake- cream together butter and sugar, until light and fluffy. Mix in the eggs 1 at a time, mixing completely after each egg addition. Scrape the sides of the bowl as needed. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Stir to mix well. Begin adding flour mixture to butter mixture in small additions and alternating each addition with milk. Blend in the vanilla extract. With a spatula, fold in the chocolate chips. Fill muffin pans 3/4 way full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool in pan for 5 minutes, then remove cupcakes to a cooling rack. Cool completely before frosting. 

3. Frosting- beat butter and sugar together until creamy. Mix in the powdered sugar until smooth. Mix in the salt and flour until smooth. Beat in the milk and vanilla extract until smooth and well-blended. 

4. Divide frosting among cupcakes. Garnish with mini chocolate chips, mini cookies, and cookie crumbs, if desired. Serve immediately! Store leftovers in an airtight container in the fridge for 3-4 days.

Printable Recipe

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Cookies and Cream Cupcakes- Red Velvet Style

Classic Chocolate Cupcakes

Chocolate Malt Cupcakes with Malted Buttercream