Hello happy cooks! This blog post was originally supposed to be about chocolate chip cookies but I wasn’t happy at all with how they turned out when I got them out of the oven so decided to save the remaining cookie dough and contemplate my life decisions while chomping down on it. I’m a huge cupcake fan so why not stick some cookie dough in the middle of a cupcake and hope for the best! I was so chuffed with the results that I decided to share them with you!
I have entered these cupcakes into The Great Denby Cake Off competition so fingers crossed that I win one of the fabulous prizes!
For the cookie dough you will need –
350g unsifted flour
1 tsp bicarbonate of soda
1 tsp salt
175g caster sugar
175g soft brown sugar
1 tsp vanilla extract
350g dark chocolate, crumbled
In a bowl, combine the flour, baking soda and salt and then in another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs and then gradually beat in the flour mixture. The last thing to add is the chocolate! It’s probably worth making the cookie dough in advance and then separating it into little balls to put in the freezer overnight. Keeping them in the freezer means then when you bake the cupcake in the oven, the dough takes longer to cook and therefore stays all lovely and gooey rather than turning into a cookie! It’s completely up to you though, some people can understandably be a bit funny about eating raw cookie dough (I’m judging you).
The next thing to make is the cupcake batter. Instead of repeating myself, I’m going to direct you over to my creamy coconut cupcake recipe so you can follow those steps to make the batter! Once you’ve made the batter, put a ball of cookie dough in each cupcake holder and then fill it up about 2/3 with batter and bung them in the oven at 180 degrees.
While the cupcakes are baking and cooling off (this is really important as you don’t want the frosting to slide off because the cupcakes are too hot), you need to make the frosting!
You will need –
350g unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups icing sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
To make the frosting, you will need to beat the butter and the brown sugar until it’s creamy and fluffy and then start mixing in the icing sugar until smooth. Then beat in the flour and the salt finishing with the milk and vanilla extract until it’s silky smooth and has fully combined. You can either use a frosting bag or just a knife to spread it over the cupcakes, but make sure you sprinkle chocolate chips on top for the ‘pièce de résistance’! Enjoy!