Chocolate Chocolate Cookie Dough Filled Cupcakes

These are chocolate cupcakes, with chocolate chocolate chip cookie dough filling, frosted with brown sugar chocolate chip cookie frosting! OMG! So good, I die.



The chocolate cake recipe I used is THE BEST I have ever tried. I had intended to put mini chips in the batter, but it is a very thin batter, so the chips would likely sink to the bottom. If you have a chocolate cake recipe you love that would support the chips, go ahead and throw then in!

Note that I adapted the recipes by doubling the cupcake recipe and halving the cookie dough filling and frosting recipes.

Chocolate Chocolate Chip Cookie Dough Cupcakes

For the chocolate cupcakes
Adapted from Ming Makes Cupcakes

1 teaspoon baking soda
1/2 cup buttermilk
6 heaping tablespoons cocoa
2 sticks butter
1 cup water
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla

1. Preheat oven to 350 and place paper cupcake liners in pan.
   
2. In a small bowl, dissolve baking soda in room-temperature buttermilk.
   
3. In a saucepan, melt butter and cocoa together at a low temperature. Whisking until smooth.
4. Add water and whisk to combine.
5. In a separate bowl, whisk together sugar, flour, and salt.
   
6. Add cocoa mixture and egg and mix at low speed.
   
7. Add buttermilk mixture and vanilla and beat until smooth.
   
8. Bake for 20 minutes or until inserted toothpick comes out clean

For the chocolate chocolate chip cookie dough filling
Adapted from Frosted!

2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons light brown sugar, packed
1 1/2 tablespoons granulated sugar
1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon all-purpose flour
3.5 oz. sweetened condensed milk
1/4 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy.
   
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.
3. Stir in the chocolate chips.
   
4. Cover with plastic wrap and chill until ready to use.

Fill with cookie dough!
When cupcakes have completely cooled, cut out a "cone" from the center of the cupcake. Cut of the bottom of the "cone" and keep the "hat." Spoon a bit of the cookie dough filling into the cupcake and replace the hat. Some nice photos of this method can be found in this post for boston cream cupcakes.

For the frosting
Adapted from Frosted!

1 1/2 sticks unsalted butter, at room temperature
6 tablespoons cup light brown sugar, packed
1 3/4 cups confectioners’ sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons milk (or a touch more if necessary)
1 1/4 teaspoon vanilla extract

1. Beat together the butter and brown sugar until creamy.
   
2. Mix in the confectioners’ sugar until smooth.
   
3. Beat in the flour and salt.
   
4. Mix in the milk and vanilla extract until smooth and well blended.
5. Frost away!