Procrastibaking: the art of making cupcakes instead of doing something else you should be doing.
Cookie Dough Filled Chocolate Cupcakes
Yeild: 14 cupcakes
Ingredients:
For the Cupcakes
• 1/2 cup unsweetened
• cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk
For the Milk Chocolate Frosting
• 1 cup unsalted butter, softened to room temperature
• 3 and 1/2 cups confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons heavy cream or milk
FOR THE FILLING
1/2 cup soften butter
3/4 cup brown sugar
1 teaspoon vanilla
1/4 tsp salt
1 1/4 cups flour
2-4 tablespoons milk
1 cup chocolate chips
Directions:
For the Cupcakes
1. Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
3. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.
4. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs.
5. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not over mix. The batter won't be very thick.
6. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides.
Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the Frosting
1. Using a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting.
2. Turn speed to LOW and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.
3. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute.
4. Add the last 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness.
5. Pipe or spread the frosting onto cooled cupcakes. Decorate with sprinkles.
For the Filling
Cream butter and sugar. Stir in vanilla and 2 tablespoons of milk. Mix in salt and flour, add more milk if needed. Gently stir in chips. If filling is too thick add more milk. Cut out or core the middle of each cupcake. Spoon cookie dough into bag and fill each cupcake.
