“Sometimes me think, what is love? And then me think, love is what last cookie is for. Me give up the last cookie for you”-Cookie Monster
How great is it when you have a tube of cookie dough that you’re planning on making cookies with it and you end up eating half of it with a spoon (or your finger)? I mean seriously, who doesn’t love eating raw cookie dough? I don’t know anyone who doesn’t like raw cookie dough…if you find someone who doesn’t like it, they are definitely not to be trusted.
I made these cupcakes twice, first for my Boy Cupcake because, well, I’m awesome like that..and a second time for a Labor Day weekend/house warming BBQ we went to. These were definitely a cupcake that Cookie Monster would be proud of. Boy Cupcake described them as “intense” which I’m not sure if it’s good or bad but I’m going to go with good in this situation. I mean, how could a cupcake be bad? It would take a lot of effort to make a bad cupcake. I found inspiration on a few different blogs and sort of went with my own version here to get the effect I was looking for.
Since there’s cookie dough filling in these cupcakes, I found a recipe for an eggless cookie dough so that everyone could carelessly eat without fearing salmonella since I’m crazy paranoid about disgusting food bourn illness. I’ve got to tell you, eggless cookie dough is awesome, everyone should keep this on hand in their fridge for a treat.
Cupcakes (makes 12)
- 1 1/2 sticks unsalted butter at room temperature
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 cup milk
- 1 tsp. vanilla extract
- Preheat oven to 350 and line cupcake tin with 12 paper liners.
- Beat together butter and sugar until light and fluffy and add in vanilla.
- Add in eggs one at a time, beating well after each addition, scraping down the bowl as needed.
- Combine all dry ingredients in a separate bowl, then add in dry ingredients stirring on low speed and alternating with the milk.
- Divide the batter evenly among the cupcake pan and bake for 20-22 minutes, or until a toothpick comes out clean. Allow to cool completely.
Eggless cookie dough
- 2 cups all purpose flour
- 1/2 tsp. salt
- 3/4 cups unsalted butter, melted
- 1/2 cup white sugar
- 1 Tbsp. vanilla extract
- 4 Tbsp. milk
- 1 1/2 cups mini chocolate chips
- In a huge bowl, mix all together and viola! You’ve got your cookie dough stuffing!
- Cut the inside out of the cooled cupcake and stuff as much cookie dough as you can inside without cracking or breaking the cupcake…it should be even with the top of the cupcake so you don’t even know there was a hole there.
Take all of those same ingredients minus the chocolate chips and mix together with a 1/2 cup of heavy cream or milk (I used the milk). Mix in milk a little at a time until frosting is at the desired consistency. Frost the cupcakes and sprinkle on more mini chocolate chips on top.
I’ve got to say, these cupcakes were pretty intense. When you pick them up, they feel like they’ve got to weigh a pound each. I would challenge you to eat more than one at a time because that thing is like eating a cupcake stuffed with two cookies. They were delicious though, when you bite in and get a complete bite of cupcake, cookie dough, and frosting, you definitely realize that all three are a match made in heaven. The cake was fluffy but definitely stood up against the dense cookie dough middle. They were good enough the first time I made them for my Boy Cupcake that I had to make them again for the BBQ and apparently they were a success the second time around too. Yessss!