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    Home » Recipe » Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting (Reduced Fat)

    Posted on: Apr 8, 2012 · Modified: Apr 11, 2020 by honeywhatscooking · 28 Comments

    Chocolate Chip Cookie Dough Cupcakes with Brown Sugar Frosting (Reduced Fat)

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    Chocolate Chip Cookie Dough Cupcakes are the most difficult cupcakes I have made to date.cookie dough cupcake 200


    Mainly because these cupcakes are a 3-step process - the cookie dough layer, the cupcake layer, and then the frosting.  After scouring the internet for a Chocolate Chip Cookie Dough Cupcake recipe, I found only 1 recipe which required over 6 sticks of butter… SIX STICKS!!!  As much as I love desserts, I just don’t have the heart to add 6 sticks of butter to a recipe and then serve them to my family.  Instead I decided to just come up with my own version which has ½ the fat, still not quite my goal, but it is something.  cookie dough cupcake 231
    The occasion?  My niece, Jasmin’s, Sweet Sixteen celebration with just family.  Despite the “situation” we faced, we all made the BEST of Jasmin’s day and all turned out well in the end. cookie dough cupcake 197
    Although my nieces enjoyed these cupcakes, I received a whole lot of criticism from the adult members of my family, but I also believe their palate isn't cut out for "cookie dough."  Their comments will be shared under the Overall Rating section below – my family’s a bunch of snobs tough crowd to please.  cookie dough cupcake 249
    Aside from cupcakes, we also enjoyed Garlic Knots and Central Jerzy’s Finest Pizza!  A very happy birthday to you Jazzy… I hope you enjoyed Part 1 of your birthday, and it will only get better with Part 2!  Love, hb!
    IMG_0169IMG_0171



    NUTRITION: These cupcakes have absolutely no nutrition.


    MODIFICATIONS I MADE:
    • An original recipe that is reduced fat in comparison to other Chocolate Chip Cookie Dough Cupcake recipes.
    APPROXIMATE NUTRITION PER SERVING (yields 24 cupcakes)
    • Calories: 335 cals
    • Fat: 16 g
    • Saturated Fat: 9 g
    • Carbs: 58 g
    • Protein: 3.5 g
    • Fiber: 0 g

    CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

    ~ yields 24 cupcakes @ 350 degrees using a 2 cupcake baking tray

    INGREDIENTS:

    for the cookie dough:

    • Unsalted Butter – 6 tbsp
    • White Sugar – ¼ cup
    • Brown Sugar – ¼ cup
    • Whole Milk – 1 tbsp
    • Vanilla Extract – 1 tsp
    • All Purpose White Flour – ¾ cup
    • Semi-Sweet Chocolate Chips – ½ cup

    for the cupcakes:

    • All Purpose White Flour – 3 cups
    • Baking Powder – 2 ½ tsp
    • Salt – ¼ tsp
    • Unsalted Butter – 1 stick + 2 tbsp  (10 tbsp)  (use 2 sticks for maximum moistness)
    • Eggs – 4
    • Brown Sugar – ¾ cup
    • White Sugar – ¾ cup
    • Whole Milk – 1 cup
    • Vanilla – 1 tsp

    DIRECTIONS:

    Cookie Dough:
    1. Start by making the cookie dough filling.  In a mixing bowl, combine the butter, white and brown sugars.  Mix until well combined.
    cookie dough cupcake 053cookie dough cupcake 056


    2. Add the milk and vanilla.  Mix.cookie dough cupcake 056

    3. Add the white flour.  Mix.cookie dough cupcake 057
    4. Add the chocolate chips.  Mix.
    cookie dough cupcake 060cookie dough cupcake 063


    5. Form dough shaped balls using a mini-scoop.

    cookie dough cupcake 066

      6. Set on a plate and freeze for 1 to 2 hours.
    cookie dough cupcake 069
    Cupcakes:
    7. Preheat the oven to 350 degrees.blondies 073

    8. Line the cupcake tray with cupcake liners.cookie dough cupcake 052
    9. In a mixing bowl, combine the dry ingredients… white flour, baking powder, and salt.  Mix and set aside.cookie dough cupcake 074
    10. Cream the butter.  Once creamed, add the white and brown sugars.  cookie dough cupcake 073
    11. Mix with an electric mixer until well creamy.cookie dough cupcake 075
    12. Add the eggs… you should really add them one at a time, I forgot.cookie dough cupcake 076
    13. Mix and this is what you should have.cookie dough cupcake 077
    14. Now add the dry mixture and the milk/vanilla in 3 parts – starting and ending with the dry.  Mix until just combined, DO NOT OVERMIX.
    cookie dough cupcake 080cookie dough cupcake 081


    15. This is how the batter should look.cookie dough cupcake 082

    16. Using an ice-cream scoop, fill the cupcake liners about ⅔ full. cookie dough cupcake 085
    17. Remove the cookie dough from the freezer, this is how they should look.cookie dough cupcake 084
    18. Add a cookie dough to each cupcake and slightly press.cookie dough cupcake 087
    19. Into the oven for 18 minutes.  Do NOT over bake these, else the cupcakes will be on the dryer side.cookie dough cupcake 089
    20. This is what you should have.  cookie dough cupcake 097


    BROWN SUGAR FROSTING

    INGREDIENTS:

    • Unsalted Butter – 1 ½ sticks  (¾ cup)
    • Powdered Sugar – 2 cups  (if you prefer less sugar, lower to 1 ½ cups)
    • Brown Sugar – ½ cup
    • Whole Milk – 2 tbsp
    • Vanilla Extract – 1 tsp


    DIRECTIONS:

    1. Cream the butter until light and fluffy.cookie dough cupcake 090

    2. Add the powdered and brown sugar.  Mix until well incorporated and smooth.cookie dough cupcake 092
    3. Add the milk and vanilla extract.  Mix and set aside.cookie dough cupcake 093
    4. Once the cupcakes cool, frost.  Top with chocolate chips (optional).cookie dough cupcake 193


    COOKIE DOUGH RATING: 5 / 5
    My nieces and I thought the cookie dough layer was amazing as did I.  It was perfectly sweet and tasted just like cookie dough. 



    FROSTING RATING: 4.5 / 5
    According to many the frosting was slightly on the sweeter side, I didn’t think it was too sweet with the cupcake since I cut down on some of the sugar in the actual cupcake recipe.  You may want to use 1 ½ cups of powdered sugar and ½ cup of sugar, in combination with just 1 ½ tablespoon of milk and see how that works for you.


    OVERALL RATING: 4 / 5
    cookie dough cupcake 194The 2 biggest complaints of this recipe were the frosting was slightly on the sweeter side, but I think it was perfectly balanced with the cupcake – I suppose this varies person to person.  The second complaint was the cupcakes were slightly dry.  The original cupcake recipe requires 2 sticks (16 tbsp) of butter for 24 cupcakes, and I used 10 tablespoon to save on fat, but I failed to add additional moisture.  In order to compensate for the missing fat, either add ⅓ cup of Greek Yogurt or ⅓ cup of Sour Cream or ⅓ cup of additional milk.  For next time, I’m even considering adding ¼ cup of Canola Oil – I somehow find oil-based cakes a lot more moist than butter-based.  Or if you want to go with all butter, then just use 2 sticks of butter and skip the yogurt/sour cream/milk/oil. 


    Overall, I thought the cupcakes tasted good when completely cooled and frosted, however they tasted even better the next day.  My guess is that the frosting seeped through the cupcake making it more moist.  Overall, I thought these cupcakes were really good, but with a few tweaks, like adding additional moisture, I think they can easily be a perfect 5.

    My goal is to make these cupcakes again with a healthier twist… I think I can do it without compromising on taste or texture.  If you try these cupcakes with my suggestions, please let me know how they turn out.

    TELL ME: Have you ever had a Chocolate Chip Cookie Dough Cupcake?  If so, what recipe did you try?  Do I really need to use 6 sticks of butter for awesome cupcakes?  

    « Apple Pecan Pie Oatmeal
    healthier... Cinnamon Raisin Bread Pudding »

    Reader Interactions

    Comments

    1. Khushboo says

      April 09, 2012 at 8:48 am

      I won't lie- chances are I would never make these...purely because my baking skills aren't so advanced! However I love that they are somewhat healthy...just reading "6 sticks of butter" made my jeans feel a bit snugger ;)! These look delicious so kudos on presentation (I'm sure taste is fab too)! And when it comes to pleasing family, trust me I know what it's like...I am amongst a variety of critiques that with some family members, I've decided that I rather not waste my efforts- their loss!

      Reply
    2. Asmita says

      April 09, 2012 at 3:09 pm

      Wow, these cupcakes look wonderful! I love your presentation. That was so sweet of you to bake for your niece.

      Reply
    3. Tina says

      April 09, 2012 at 3:19 pm

      Kudos to you for making this in a lower fat version! The cupcakes do look tasty. Sometimes I find that all those components do pay off in the end product. The only thing is you have to be organized and plan ahead for the time. I am sorry that the critiques weren't the best, but I am glad that you plan to further experiment with these.

      Reply
    4. lester@cupcakeideasforyou.com says

      April 09, 2012 at 4:20 pm

      The chocolate bits are the key ingredient for this cupcake. Its so inviting to see when its bake.

      Reply
    5. Parita says

      April 09, 2012 at 4:34 pm

      I don't care what anyone says, these look and sound delicious! What a fun treat for your niece!

      And I love that you mentioned that these have absolutely no nutritional value. Made me LOL!

      Reply
    6. Josie says

      April 09, 2012 at 5:11 pm

      These look AMAZING! I'm such a sucker for cookie dough.
      xo Josie
      http://www.winksmilestyle.com

      Reply
    7. honeywhatscooking says

      April 09, 2012 at 5:28 pm

      @Khushboo - Yeah, it's so annoying when family's expectations of you are raised, but they don't have a palate for cookie dough, that's more of an American thing. 6 sticks of butter - I know, right? I just can't use that much.

      Reply
    8. honeywhatscooking says

      April 09, 2012 at 5:29 pm

      @Tina - thanks! I know, I have to make these again, but I'm going to use Whole Wheat Pastry Flour and see how they work out. I can feel it, I can do this. 🙂

      Reply
    9. honeywhatscooking says

      April 09, 2012 at 5:30 pm

      @Parita - lol.. yeah, I'm blunt when it comes to nutrition. These were really good, my family is nuts, as long as Jasmin liked them, that's all that matters.

      Reply
    10. Fashion Meets Food says

      April 09, 2012 at 7:34 pm

      Oh my gosh these look so amazing. I love anything that involves cookie dough. xo

      Reply
    11. Ameena says

      April 09, 2012 at 8:31 pm

      6 sticks of butter? I mean, I love butter as much as the next person but 6 sticks! I don't blame you...I couldn't serve anything with that much butter either.

      These look amazing anyway! I think you did a great job.

      I'm back home. So sad to be gone from NYC!

      Reply
    12. DessertForTwo says

      April 10, 2012 at 1:47 pm

      Wow!It's about time someone scaled back the cookie dough calorie bombs lately! Thanks for your work 🙂
      I can't wait to bake these! I think I'll bake a batch for my honey this weekend. THANKS 🙂

      Reply
    13. Laurie F. says

      April 10, 2012 at 7:54 pm

      Here is absolutely the best Chocolate Chip Cookie Dough Cupcake I've ever found. NOT nutritious at all, but just to die for:
      http://fortheloveofkidsandfood.blogspot.com/2010/03/chocolate-chip-cookie-dough-chocolate.html

      Can't wait to try your recipe!

      Reply
    14. honeywhatscooking says

      April 10, 2012 at 8:25 pm

      @Ameena - Looks like you had a nice time in NYC besides the food poisoning episode. Come back soon! This time let's keep our fingers crossed that there are no doctors involved. 🙂

      Reply
    15. honeywhatscooking says

      April 10, 2012 at 8:26 pm

      @Laurie - thanks for the recipe.. it's not as bad compared to the one I found, but I'll need to try that without a boxed cake mix. I'll take your word on it and try it. 🙂 Thanks!

      Reply
    16. honeywhatscooking says

      April 10, 2012 at 8:27 pm

      @DessertForTwo - Ooh.. I can't wait to see your modified version for 2 people. Let me know how it goes. Add more moisture for these cupcakes. 🙂

      Reply
    17. Cathy says

      April 11, 2012 at 12:58 am

      Oooh yum! (:

      Check out my blog & follow? (:
      onceuponasprinkle.blogspot.com

      Reply
    18. Bonnie says

      April 12, 2012 at 3:11 pm

      Reduced fat sweets -- You are talking my language now! 🙂 These look fantastic.

      http://www.glamkittenslitterbox.com/
      Twitter: @GlamKitten88

      Reply
    19. youngwifey says

      April 12, 2012 at 3:34 pm

      Sounds and looks delicious! I saw similar recipes and had the same reaction to the amount of butter. PS - Tell your family that even food snobs love cookie dough! 🙂

      Reply
    20. Georgia | The Comfort of Cooking says

      April 12, 2012 at 3:34 pm

      They may have been difficult, but it seems like all the effort was well worth the first bite! Fabulous recipe. These cupcakes look divine and totally delicious!

      Reply
    21. Marissa says

      April 13, 2012 at 2:30 am

      wow, these look yummy! thanks for sharing...

      Reply
    22. Simone says

      April 15, 2012 at 1:02 pm

      Yum!!! So decadent, you could use this in so many ways!

      Reply
    23. eatgood4life.blogspot.com says

      April 17, 2012 at 2:26 am

      These look really moist and spongy but so much butter 🙂 I will stay away from them because for sure I could not eat just one!!

      Reply
    24. honeywhatscooking says

      April 17, 2012 at 3:14 am

      @eatgood4life - haha, I know they are loaded. The main recipe floating around the internet is 6 sticks of butter.. I still have to work on reducing this even further.

      Reply
    25. honeywhatscooking says

      April 17, 2012 at 3:15 am

      @youngwifey - haha, thank you.

      Thank you, everyone!

      Reply
    26. weight loss says

      April 25, 2012 at 5:43 am

      This is an amazing combination for all the right ingredients needed for good health.The presentation is just perfect...I have a lot to learn from your recipes, photography and food styling...will be back for more...great work..

      Reply
    27. ♥Becca says

      May 23, 2012 at 3:55 am

      These look amazing, but you totally lost me at 6 sticks!! I don't even have that many sticks at one time in my fridge on any given day, and I don't really bake much. But if I found a cupcake shop with one of these, I'd gladly eat it! I'm sure they tasted delicious.

      Reply
    28. honeywhatscooking says

      May 23, 2012 at 3:57 am

      @Becca - thanks. Just fyi.. I didn't add 6 sticks, but I found a recipe which contained 6 sticks. So I used less than 3, not great, but can't make CCCD cupcakes without butter. 🙁

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

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