Published On: Wed, Apr 6th, 2016

Chocolate Chip Cupcakes with Cookie Dough Frosting

Wickedly chocolatey, yet deliciously moist and fluffy chocolate chip cupcakes, topped with a generous swirl of luscious chocolate chip cookie dough frosting. These cupcakes will certainly satisfy your chocolate cravings!

Chocolate Chip Cupcakes with Cookie Dough Frosting

Chocolate Chip Cupcakes with Cookie Dough Frosting

By Stuart Vettese (aka Cakeyboi) (www.cakeyboi.com)

Serves: 24 cupcakes 

Ingredients

Cupcake Ingredients:

  • 260 grams plain flour
  • 75 grams unsweetened cocoa powder
  • 170 grams granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 320 ml milk
  • 2 eggs
  • 80 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 100 grams plain chocolate chips

Cookie Dough Frosting Ingredients:

  • 110grams of unsalted butter, softened
  • 250grams plain flour
  • 200grams of light brown sugar
  • 1 tsp Vanilla extract
  •  1 can (397g) condensed milk
  • 1 tablespoon milk
  • 50 grams mini chocolate chips

Method

Cupcakes:

  1. Preheat your oven to 180oC. Place cupcake liners in two 12 cup, cupcake trays.
  2. In a bowl whisk together the flour, sugar, cocoa, salt, baking powder. In a separate bowl mix the milk, eggs, oil and vanilla.
  3. Add the wet mix to the dry and mix just until the dry ingredients have been fully incorporated. Add the chocolate chips and mix through.
  4. With a scoop, fill the cupcake liners ¾ full. Place the two trays in the oven for 18 to 20 minutes, or until a toothpick comes out clean from the centre. Allow the cupcakes to cool fully.

Cookie Dough Frosting:

  1. In a mixing bowl, cream the sugar and the butter together until light and fluffy. Add in the vanilla and mix through.
  2. Once combined add your flour and condensed milk and tablespoon of milk. Mix until totally combined and no flour is visible.
  3. Add in the chocolate chips, mix through well.
  4. Place the cookie dough in a piping bag an pipe onto the top of the cupcakes. Finish by placing a mini chocolate chip cookie in the frosting.
  5. Keep the cupcakes cool in the fridge, which helps keep the frosting firm, until you are ready to eat them.


CakeyboiAbout the author:
 Stuart is based on the east coast of Scotland and has always loved baking. When he was a child he would watch his Gran and Mum creating in the kitchen and the joy has stayed with him. His website showcases classic recipes, some recipes maybe not quite so well known this side of the ‘pond’, new ideas and occasionally some savoury bakes too! You can visit Stuart’s website at www.cakeyboi.com, or say hello to him at FacebookTwitterInstagram or Pinterest.

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