As you might of noticed, I rarely make a cupcake that isn't filled.
In my humble opinion, those are the only cupcakes worth eating. I have always thought that the cake to frosting ratio has always been unbalanced, think about it - you take a bite of a cupcake and your mouth is always kinda dry wanting that relief from a tall glass of milk..or, I dunno, COOKIE DOUGH.
Think about it - the best of both worlds, moist rich dark chocolate cake with cold, indulgent cookie dough - BOOM!
Plus, you finally have the excuse to eat all the cookie dough you want without having to hear from those haters talking about "salmonella" and how it can "kill you" WELL GUESS WHAT? My cookie dough doesn't have eggs in it - SO THERE! (sorry, that's a bit of a sensitive subject for me).
I decided to try out a new chocolate cake recipe from
Cooking Channel that uses the
well method of mixing instead of a stand mixer which makes it easier in some ways BUT you have to be especially careful to not leave any flour clumps behind!
I made these for a work meeting and they were a hit! I thought they were pretty good straight from the fridge but my husband preferred them closer to room temp. so it's up to you. I also included some links at the bottom for some of my other favorite stuffed cakes!
For the cupcakes...makes 121 cup all-purpose flour
1/3 cup dark or Dutch-processed cocoa powder, sifted
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup whole milk (I've used half and half too)
1/2 cup vegetable oil
1 tsp vanilla extract
2 eggs, lightly beaten
For the cookie dough...1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup milk or cream
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
2/3 cup mini semisweet chocolate chips
For the whipped topping...1 cup leftover cookie dough
2 cups heavy whipping cream, cold
1/4 cup (or more depending on how sweet you like it) confectioners sugar
2 TBS cocoa powder
Directions:1.Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2.In a mixing bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and add milk, oil, vanilla, and eggs. Stir until just combined, scraping bottom of bowl with a rubber spatula to incorporate all of the flour.
3.Fill cupcake liners with scant 1/4 cup of the batter (cups should be just less than two-thirds full). Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.
4.While cupcakes cool, prepare the cookie dough. In a large mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Set aside 1 cup of the dough for the frosting; stir 1/3 cup of the chocolate chips into the remaining dough.
5.To prepare the frosting, whisk whipping cream on high until it thickens, slowly add confectioners sugar and cocoa powder. Once whipped into a spreadable consistency - fold in remaining cookie dough.
6.Using a paring knife, cut a cone-shaped piece (approximately 1 inch in diameter) from the top of each cooled cupcake; pinch off and dispose of (i.e., eat!) the tip of each cone. Fill cupcakes with remaining cookie dough and replace tops. Generously spread or pipe on frosting, being sure to cover the seams. Sprinkle with the remaining cup chocolate chips. If you make a lot of filled cupcakes like me, you might want to invest all of $3 into
THIS tool. Garnish with chocolate chips OR mini cookie cereal.
Check out some additional filled cupcakes below! -
Key lime pie cupcakes-
Garden cupcakes-
Authentic black forest cupcakes
