I’ve always been a batter girl. As a kid, I couldn’t resist tasting silky white cake mix batter, before it was poured into the pans for baking.
And cookie dough, ahhhhh, it brought another kind of precooked delight. Tasting the tang of baking soda with the sweet pop of chocolate chips against the grit of brown sugar crystals was – and remains – divine. We weren’t afraid of a little raw egg back then, and to be honest with you, when no one is looking over my shoulder, I still eat raw dough of all kinds, with only slight hesitation.
No worries, however, the object of this post – cookie dough filled cupcakes – do not contain raw eggs. In my opinion, no dessert should induce anxiety, just pure satisfaction. I’ve tinkered with these cupcakes a bit and they have since become my favorite “party treat.” When eating them, I am brought back to the party days of college, when a party could simply mean sharing a pint of Ben & Jerry’s Chocolate Chip Cookie Dough ice cream with a roommate. That stuff was revolutionary, I tell ya.
To make these cupcakes, I start with a moist white cake and lace the batter with a few mini semi-sweet chocolate chips. Mini chips are key to these cupcakes, because you don’t want to overwhelm the palette with a big bite of hard chocolate. Trust me, I’ve tried the regular chips before, and they’re plain distracting in both the cake and dough.
It’s crazy, but we’re going for nostalgic subtly here; a reminder of that tub of “study break” ice cream, or the taste of cookie dough ribbons before the mixing bowl went into the sink for soaking. Not a bag full of post holiday Hershey’s Kisses from the freezer that you really shouldn’t be eating anyway (no worries, I have plenty of “constructive” uses for those treats too).
Once baked and cooled, the cupcakes are cored and filled with a dab of chocolate ganache and then cookie dough. I top the cupcakes with a swirl of ganache and sprinkle a few cake crumbs on top. Otherwise, the tops are left bare. This is primarily because ganache is the epitome of “rich dessert” and adding frosting can swerve the whole shebang to the sickening side of sugar intake, even if the eggs are fully cooked. (:
So, without further ado, here’s the cake and (no bake) cookie dough filling recipes. You can find my Chocolate Ganache Recipe here. For this recipe, please double the ganache, ‘cuz there’s a lot of cake filling to do….
White Cake with Mini Chocolate Chips
slightly adapted from Martha Stewart’s Baking Handbook
(makes approximately 24 cupcakes)
3 cups cake flour
2 t. baking powder
1 t. salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 c. sugar
1/2 t. pure vanilla extract
1/2 t. vanilla bean paste (I love the specked “authenticity” that vanilla seeds add to the cake)
1 c. milk
8 large egg whites
1/2 c. MINI semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners.
2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and two cups sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and vanilla bean paste. With the mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl and set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 3 minutes. Do not overbeat. With a large rubber spatula, gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining whites and the mini chocolate chips.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
6. Transfer pans to a wire rack and allow to cool 10 minutes. Remove cupcakes from the pans and allow cupcakes to cool completely before coring and filling.
NO BAKE Chocolate Chip Cookie Dough Filling
3/4 c. brown sugar
1/2 c. oat flour
1/3 c. granulated sugar
1 3/4 c. flour
1/2 t. baking soda
1/2 t. coarse Kosher salt
2 sticks (1 cup) unsalted butter
2 T. light corn syrup
2 T. water (replaces liquid from egg – if needed, add more to moisten)
2 t. pure vanilla extract
1/2 c. MINI semisweet chocolate chips
1. In a bowl, mix together the brown sugar, oat flour and granulated sugar. I find a fork works best.
2. In another bowl, whisk together the flour, baking soda and salt (dry ingredients).
3. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and corn syrup together on medium -low speed until smooth and creamy, about 1 minute. Add the oat flour-sugar mixture gradually and mix for 2 minutes. Add the water and vanilla and mix for one minute longer, scraping down the bowl as needed. Reduce the mixer to low and add the dry ingredients and mix until just blended. Add more water if the batter appears dry.
4. Using a wooden spoon or rubber spatula, fold in the mini chocolate chips.
5. Place the cookie dough in a pastry bag without a tip for filling the cupcakes, or fill the cupcakes with a spoon.