Thursday, April 4, 2013

Chocolate Chip Cookie Dough Cupcakes

I love chocolate chip cookie dough.  Don't get me wrong, baked cookies are fantastic, but I really love eating the raw dough.  I know a lot of folks are worried about the raw egg, but it hasn't killed me yet.  Very scientific, I know.  But my dad, also a cookie dough lover, has been eating raw dough for over 50 years without incident, so I'm not particularly worried.  However, that being said, the raw dough in this recipe is egg free, so no worries!

I had a suspicion these cupcakes would be over the top, so I wanted to make them for just the right occasion.  I think my birthday is sufficient, so bring on the ridiculous amount of dough!

The awesomeness begins with a brown butter cupcake.  Mine ended up a little more amber than brown (I'm terrified of burning it), but the caramel and nutty flavors still shined through.  Then the cupcake is filled with a ball of raw (and eggless) dough.  The frosting is thinned out raw dough, which pipes nicely.  The whole thing is topped off with a tiny ball of chocolate chip cookie dough.

It's amazing.  Very rich, but really, really yummy.  Definitely a favorite birthday treat of mine!

The verdict: Just what I was hoping for - super tasty!
The husband's thoughts: Really liked it.  Might sprinkle chocolate chips on top instead of the extra little ball of dough.
Changes for next time: I might lessen the sugar in the raw dough a bit, just so it's a bit more balanced and not too sweet.
Difficulty: Easy, but multiple steps

Chocolate Chip Cookie Dough Cupcakes
(from Cupcake Project)
Makes 12 cupcakes

1/2 cup unsalted butter
1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 egg whites
1 cup sugar
2 tsp vanilla extract
1/2 cup whole milk
1/2 cup semi-sweet chocolate chips

Melt butter over medium-heat in a small skillet or heavy-bottomed pot.  Continue to heat the butter, stirring it, until it turns brown (10-15 minutes).  The butter will foam, and then form large bubbles, and then begin to turn brown.  Promptly remove from stove to avoid burning it.  For a bit more information on browning butter, look HERE.  Pour browned butter into bowl and let cool to room temperature.

In a small mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.  In large bowl, whip egg whites until light and frothy.  Slowly mix sugar into the egg whites.  Mix cooled browned butter and vanilla into the wet mixture.  Alternately mix dry ingredients and milk into the wet mixture.  Mix in chocolate chips.

Fill cupcake liners 3/4 full.  Bake at 350 F degrees for 20 minutes or until cupcakes bounce back with lightly touched.  Remove to cooling rack and cool to room temperature before filling and frosting.

Raw Cookie Dough (for filling and frosting)
Makes...far more than you need, but who cares?  Save it for ice creams or eating it with a spoon.
(You may also use your own favorite cookie dough recipe!)

3/4 cup unsalted butter, melted
1/2 cup white sugar
1 cup packed brown sugar
1 Tbsp vanilla extract
4 Tbsp milk
1/2 tsp salt
2 cups all-purpose flour
Mini chocolate chips (to your preferences)
Heavy cream (~1/4 to 1/2 cup)

Mix butter, sugars, vanilla, milk and salt.  Then stir in flour (you may need to add more to get to an easily-rolled consistency).  Take out roughly 1/3 of dough, and place in small bowl.  Add mini chocolate chips to the smaller amount.  Scoop out about 1 rounded teaspoon of dough and roll into ball and set on parchment paper.  You'll need a dozen of these.  Then roll out 12 even smaller balls for decoration on top of the cupcakes.

With remaining 2/3 of plain dough, mix in cream until you reach desired consistency for piping.

Core out cooled cupcakes to make room for filling.  Feel free to eat the bits!  Drop in larger rolled ball of cookie dough. Pipe 'frosting' onto cupcake and top with smaller ball of cookie dough.


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