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 1/2 the fat, still not quite my goal, but it is something.
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.
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.
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!
NUTRITION: These cupcakes have absolutely no nutrition.
- An original recipe that is reduced fat in comparison to other Chocolate Chip Cookie Dough Cupcake recipes.
- 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
for the cookie dough:
- Unsalted Butter – 6 tbsp
- White Sugar – 1/4 cup
- Brown Sugar – 1/4 cup
- Whole Milk – 1 tbsp
- Vanilla Extract – 1 tsp
- All Purpose White Flour – 3/4 cup
- Semi-Sweet Chocolate Chips – 1/2 cup
for the cupcakes:
- All Purpose White Flour – 3 cups
- Baking Powder – 2 1/2 tsp
- Salt – 1/4 tsp
- Unsalted Butter – 1 stick + 2 tbsp (10 tbsp) (use 2 sticks for maximum moistness)
- Eggs – 4
- Brown Sugar – 3/4 cup
- White Sugar – 3/4 cup
- Whole Milk – 1 cup
- Vanilla – 1 tsp
6. Set on a plate and freeze for 1 to 2 hours.
7. Preheat the oven to 350 degrees.
8. Line the cupcake tray with cupcake liners.
9. In a mixing bowl, combine the dry ingredients… white flour, baking powder, and salt. Mix and set aside.
10. Cream the butter. Once creamed, add the white and brown sugars.
11. Mix with an electric mixer until well creamy.
12. Add the eggs… you should really add them one at a time, I forgot.
13. Mix and this is what you should have.
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.
15. This is how the batter should look.
16. Using an ice-cream scoop, fill the cupcake liners about 2/3 full.
17. Remove the cookie dough from the freezer, this is how they should look.
18. Add a cookie dough to each cupcake and slightly press.
19. Into the oven for 18 minutes. Do NOT over bake these, else the cupcakes will be on the dryer side.
20. This is what you should have.
BROWN SUGAR FROSTING
- Unsalted Butter – 1 1/2 sticks (3/4 cup)
- Powdered Sugar – 2 cups (if you prefer less sugar, lower to 1 1/2 cups)
- Brown Sugar – 1/2 cup
- Whole Milk – 2 tbsp
- Vanilla Extract – 1 tsp
1. Cream the butter until light and fluffy.
2. Add the powdered and brown sugar. Mix until well incorporated and smooth.
3. Add the milk and vanilla extract. Mix and set aside.
4. Once the cupcakes cool, frost. Top with chocolate chips (optional).
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 1/2 cups of powdered sugar and 1/2 cup of sugar, in combination with just 1 1/2 tbsp of milk and see how that works for you.
The 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 tbsp to save on fat, but I failed to add additional moisture. In order to compensate for the missing fat, either add 1/3 cup of Greek Yogurt or 1/3 cup of Sour Cream or 1/3 cup of additional milk. For next time, I’m even considering adding 1/4 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.