Chocolate Chip Cookies are an American treat! Why not turn them into a cupcake? Originally, I wanted to figure out how to set a cookie dough bomb in the middle of the cupcake, but my depleted mental capabilities (it’s almost spring break…I am so close to getting some good rest) would not allow this. Instead, I pilfered Gibbs’s Brown Sugar Cupcake recipe. A chocolate chip cookie’s uniqueness comes from the amount of brown sugar in the batter, so I felt this cupcake base was very appropriate. I used her recipe exactly, but left out the cinnamon! Thanks, Gibbsy :)
Next, what to do about the frosting? To me, the appeal of cookie dough is the deliciousness that comes from just eating it straight from the bowl as batch after batch goes into the over to be baked. So, I decided to simply use COOKIE DOUGH as the frosting!
First off, click on the above link for the recipe for the cupcake itself. I decided to make mini cupcakes, so they baked at 350 degrees for about 10-12 minutes per batch. The recipe make 3 dozen cupcakes.
For the “frosting,” I came up with an egg-less cookie dough so that I can be eaten raw…my mother’s warnings about consuming copious amounts of raw batter haunt me still.
Chocolate Chip Cookie Dough “Frosting”
- ½ c. butter, softened
- ½ c. brown sugar
- 4 tbsp. water
- 1 tsp. vanilla
- 1 c. AP flour
- ½ tsp. salt
- ¼ c. (or more) cream
- mini chocolate chips
Cream the butter and sugar together in a bowl. Add the water and vanilla and mix well. Stir in the salt and flour. At this point, you’ll pretty much have a batter with the consistency of regular cookie dough.
To create a cookie dough with a more frosting-like consistency, start to blend in some heavy cream (I guess half-and-half or milk would work here too). Continue to add cream until you reach a texture and stiffness that you like! Notice that the dough does not look that much different after the cream is added.
To pipe the “frosting” onto the cupcake, I tried to use a 1M tip. However, it kept getting clogged! So, I just snipped the end off a zip-top bag and used that to pipe. My one recommendation would be to pipe quickly because the dough softened quite a bit as I was holding my makeshift pastry bag!