Moist, chocolate fudge cupcakes, bursting with sprinkles and stuffed with buttery chocolate chip cookie dough, all topped off with a scoop of more cookie dough, confetti sprinkles, rich chocolate ganache and a cute chocolate chip cookie chunk.
So cookie dough is kinda a weakness of mine. Whenever I'm making cookies, I always just want to taste test the dough, even though I already know exactly what it tastes like.
It's just the ultimate comfort treat. So, I decided to make a rich, buttery, chocolate chip cookie dough to double as a filling and to pile on top of these cupcakes.
Then, I decided to take it one step further and roll it in sprinkles and add some ooey gooey chocolate ganache right on top. I finished these off with a little piece of my mini chocolate chip cookies, but you can also use store bought cookies if you prefer. It just totally completes the look and gives you a nice little crunch right on top.
It's just the ultimate comfort treat. So, I decided to make a rich, buttery, chocolate chip cookie dough to double as a filling and to pile on top of these cupcakes.
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
These are ultimate chocolate chip cookie dough lover's dream, in a super fun rainbow confetti cupcake!
The best part, is this cookie dough is made with no eggs in the recipe and we're heat treating the flour to make sure that it's completely safe to eat raw. The trick is to just microwave the flour to 160°F, to kill off anything that can make you sick.
The best part, is this cookie dough is made with no eggs in the recipe and we're heat treating the flour to make sure that it's completely safe to eat raw. The trick is to just microwave the flour to 160°F, to kill off anything that can make you sick.
If you love this recipe, you are going to love my Chocolate Chip Cookie Dough Cups...
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Chocolate Funfetti Cookie Dough Cupcakes
Yield: 12 cupcakes
Ingredients
Chocolate Funfetti Cupcakes:
Chocolate Funfetti Cupcakes:
- 1/2 cup boiling water
- 1 teaspoon instant coffee granules (may use 1/2 hot coffee instead)
- 6 tablespoons (30g) unsweetened cocoa powder, dutch processed
- 1 cup (192g) granulated white sugar
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120g) sour cream, room temperature
- 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup rainbow confetti sprinkles, plus extra for topping
Edible Cookie Dough Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 (14-oz.) can sweetened condensed milk
- 2 cup all purpose flour, heat treated
- 1 cup mini chocolate chips (about half a 12 oz. bag)
Frosting:
- reserved cookie dough filling
- 1/4-1/2 cup heavy whipping cream
Chocolate Ganache:
- 4oz semisweet chocolate (2/3 cup chocolate chips)
- 2oz (1/4 cup) heavy whipping cream
Garnish:
- rainbow confetti sprinkles
- 12 chocolate chip cookie pieces
Directions
Cupcakes:
Distribute the batter between the baking cups, filling about 3/4 full. Add additional sprinkles on top. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
Dissolve the instant coffee and cocoa powder into the boiling water and set aside. With an electric mixer, beat together the sugar, oil and egg on medium speed, until smooth and pale in color, about 1-2 minutes. Beat in the vanilla and sour cream.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape down bottom and sides of bowl. Beat for about 20-30 seconds until smooth and thin. Fold in sprinkles.
Distribute the batter between the baking cups, filling about 3/4 full. Add additional sprinkles on top. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before filling and frosting.
Filling:
Place flour in a microwave safe bowl and microwave on high, in 30 second intervals, whisking after each interval, until flour reaches 160 F, about 1 1/2 minutes.
In a mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 3 minutes. Beat in vanilla, salt and sweetened condensed milk. On low speed, beat in flour until combined. Fold in chocolate chips. Scoop 1 teaspoon each of dough and roll into 12 little balls.
Frosting:
With an electric mixer, beat the remaining cookie dough filling and cream, 1 tablespoon at a time, until desired consistency is reached.
Chocolate Ganache:
Heat cream just until it starts to simmer and little bubbles start forming. Place chocolate (chopped or chocolate chips) in a small bowl and immediately pour hot cream on top. Let sit for 3-5 minutes and then gently stir until smooth.
Cut a small piece out of the top of each completely cooled cupcake (I use an apple corer) and push in 1 ball of cookie dough and put top back on. Scoop frosting on to cooled and filled cupcakes. Roll edges in sprinkles. Drizzle ganache over tops of cupcakes. Top with sprinkles and chocolate chip cookie pieces. Let ganache set before serving.
Cut a small piece out of the top of each completely cooled cupcake (I use an apple corer) and push in 1 ball of cookie dough and put top back on. Scoop frosting on to cooled and filled cupcakes. Roll edges in sprinkles. Drizzle ganache over tops of cupcakes. Top with sprinkles and chocolate chip cookie pieces. Let ganache set before serving.
