Chocolate Chip Cookie Dough Ice Cream Cupcakes

These delicious wonders were made for the Ice Cream Cupcake Contest hosted by the Cupcake Project and Scoopalicious.

Recipe

Makes: 12 cupcakes, 12 baby cookies

Ingredients:

Preheat oven to 350°

Cupcakes:

12 T. unsalted butter, softened
¾ cup brown sugar
2 eggs
1 ½ cup cake flour
1/2 t. baking powder
1/2 t. baking soda
1 cup milk
2 t. vanilla extract
dash of salt
3/4 cup chocolate chips (I used Hershey’s semi-sweet chip, but you can use milk chocolate or minis!)

Beat together butter and brown sugar for several minutes until fluffy. Beat in eggs and vanilla. Mix dry ingredients in a separate bowl. Combine the dry ingredients with the butter mixture, and then slowly add milk. Beat until smooth, scraping the sides with a spatula as you go. Stir in chocolate chips.

Line a 12-cup cupcake pan with liners (if you don’t have liners, rub each insert with Crisco and dust with flour). Divide the batter evenly amongst the cups, and bake for 15-18 minutes, watching closely. Remove and cool on baking wrack.

Frosting:

12 T. unsalted butter, softened
¼ cup brown sugar, plus 3 tbsp.
1½-2 cups confectioners’ sugar (to desired consistency)
½ cup cake flour
¼ t. salt
1-2 T. milk (to desired consistency)
1 t. vanilla

Beat butter and brown sugar for several minutes to fully incorporate and to fluff. Slowly pour in powdered sugar, and then add the remaining ingredients. Whip for several minutes until fluffy, scraping down with a spatula at you go.

Filling:

Turkey Hill Chocolate chip cookie dough, brown sugar-molasses ice cream.

Chocolate chip cookies:

*I used cake flour here for the cookies because I was actually, and rarely, out of all-purpose flour, but you can use that just as easily. And you can use your favorite chocolate chip cookie recipe too, or simply omit if the cupcake-baking has put you at your limit for daily baking. I just think they’re fun and a cute accent to the whole theme taking place here!

Preheat oven to 325°

6 T. unsalted butter, softened
½ cup brown sugar
¼ cup white sugar
½ an egg (quite silly, I know! You can use a whole egg if you want to double the whole recipe)
1 t. vanilla
1 cup cake flour
¼ tsp baking soda
¼ tsp salt
1 cup chocolate chips

Cream together the butter and sugar, then beat in eggs followed by the vanilla. Mix all dry ingredients and add to the butter mixture. Turn in chocolate chips. Make small, mini balls and smoosh into little disks. The cookies will bake to be the approximate size you form them to be. Bake for 6-8 minutes, keeping a close eye on them to be slightly browned.


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  • http://www.makingmichaelpollanproud.blogspot.com Katie

    I think I could eat chocolate chip cookie dough every day for the rest of my life and be happy. These look just delicious!

  • http://cupcakemuffin.blogspot.com/ sara

    These are AWESOME! Love those little chocolate chip cookies. These remind me of the chocolate chip cupcakes at Citizen Cake in San Francisco, except way more awesome. :)