Cookie Dough Cupcakes With Ganache Frosting Recipes

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CHOCOLATE CHIP COOKIE DOUGH CUPCAKES



Chocolate Chip Cookie Dough Cupcakes image

If you or someone you know is a cookie dough lover, YOU MUST make these cookie dough cupcakes stuffed with cookie dough and topped with an indulgent chocolate chip cookie dough frosting.

Provided by TidyMom

Categories     Cupcakes

Time 1h3m

Number Of Ingredients 23

1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups packed light brown sugar
4 large eggs
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoon vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
4 tablespoons unsalted butter, at room temperature
6 tablespoons packed light brown sugar
1 cup plus 2 tablespoons all-purpose flour
7 ounces sweetened condensed milk
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
1½ cups (3 sticks) unsalted butter, at room temperature
¾ cup packed light brown sugar
3½ cups powdered sugar
1 cup all-purpose flour (*see notes for cooked flour)
¾ teaspoon salt
3 tablespoons milk
2½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350° F.
  • Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  • Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
  • Blend in the vanilla.
  • Fold in the chocolate chips with a spatula.
  • Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  • Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
  • Add flour, sweetened condensed milk and vanilla and beat until smooth.
  • Stir in the chocolate chips.
  • Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).
  • After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.
  • Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
  • Mix in the powdered sugar until smooth.
  • Beat in the flour and salt.
  • Mix in the milk and vanilla extract until smooth and combined.

Nutrition Facts : Calories 530 calories, Carbohydrate 63 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 204 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • 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, about 2 hours.
  • 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.
  • 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.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING



Cookie Dough Cupcakes with Ganache Frosting image

This creative recipe couldn't be easier - or more impressive! Made from a standard box mix, simply fold in cookie dough and then decorate with the unbeatable ganache frosting. What's not to love!? -Morgan Phillips, Charlottesville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 cup milk
3 large eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
FROSTING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes. , Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.

Nutrition Facts : Calories 339 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 227mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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