Thursday, April 7, 2011

Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes


Recently I’ve been making millions and millions of fruit filled cupcakes. Well…. maybe not millions, but you get the point. I decided it was time to venture out in the cupcake world and try something a little different… but what? A few weeks ago I came across this post from My Baking Addiction. The idea of baking cookies inside of cupcakes sounded a little bizarre but I decided that I needed to try it anyways. I put my own 'vegan' spin on the original idea by combining my favorite cupcake recipe with my favorite chocolate chip cookie dough recipe. 

Chocolate Chip Cookie Dough Balls


The Cookie:
I used a basic vegan chocolate chip cookie recipe from Vegan Cookies Invade your Cookie Jar.  I choose this particular recipe because the flavors are simple and the cookie is soft and chewy.  
  1.  Make the batter for your cookie dough choice
  2. Roll dough balls into 1 tsp balls (Aproximately the size of a large marble)
  3. Set Aside 12 for the cupcakes
  4. Bake the remaining dough balls following your recipe's instructions
  5. Watch closely, the smaller size will bake faster than the originals. 
Chocolate Cupcake Batter


The Cupcake: 
I used the basic chocolate recipe from Vegan Cupcakes Take Over the World.  You could use any of your personal favorite recipes or even try a vanilla or marble cupcake. 
  1. Make batter for cupcake flavor of your choice
  2. Fill Liners with 2/3 of the batter
  3. Place one of the remaining dough balls in the center of each cupcake
  4. Cover with remaining cupcake batter
  5. Bake following cupcake recipe instructions. 

With the Dough Balls Inside

The Icing:
  • 1/4 cup of earth balance margrine
  • 1/4 cup vegetable shortening
  • 2.5 cups of icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp of Soy Milk
  1. Blend margrine and shortening until combined
  2. Add Vanilla and milk to mixture
  3. Add icing sugar in 1/2 cup increments until combined
  4. Add more sugar or milk as needed to get the consistency you like

Adding Sprinkles and Toppings

The Final Product: 
The process to make each of the individual components of these cupcakes was a little time consuming, however the final product was fantastic and well worth the wait. 
  1. Top "cooled" cupcakes with buttercream frosting
  2. Sprinkle with chocolate sprinkles 
  3. Add one of the extra chocolate cookies to the top
I ended up making these cupcakes for my boyfriend's best friend Paul's 25th bday (Try saying that five times fast) . In the end all the cupcakes were eaten and the night was a blast. There was some debate about the benefits of the cookie center and it's consistency. Some people really enjoyed the cookie center, while others would have preferred just the cookie on top. 

The Final Product


Where do you get the inspiration for your recipes?

5 comments:

  1. I'm drooling! Wow.

    http://artfashiontwentysomething.blogspot.com

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  2. awesome! I have made non vegan versions of this before!! I am actually going to be trying a new recipe soon ;)

    Very cute!

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  3. YUM YUM YUM!!! This sounds SOO good. Cookie dough cupcakes. Oh my goodness. I NEED to make these. need need neeeed!!!!

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  4. These were super easy to make, you should definately make them asap

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  5. This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my ISO 22000 Training.

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