Last weekend I gave these Chocolate Chip Cookie Dough Cupcakes a try.
And put them in the freezer for 8 hours.
The source site said that since the main flavor of the cupcake is the cookie dough, that you can just use a standard box of Vanilla Cake mix, so that’s what I did.
I prepared as directed on the box and poured the batter in the pan.
Then I just plopped the frozen cookie dough on top of the cupcake batter.
Bake for 18-20 minutes at 350.
The cookie dough slides down to the bottom of the cupcake so you can’t even see it (for the most part)!
While the cupcakes are cooling, prepare the cookie dough butter cream frosting.
Once the cupcakes are cool, frost and garnish with mini chocolate chips.
The Verdict: While the technique of making the eggless cookie dough, freezing and then plopping them in the cupcake batter was great; this particular recipe did not turn out so well for me. The cupcakes themselves felt like they were 10lbs each. They were what I like to call “lead sinkers.” The cookie dough portion was just so rich and heavy. I could barely eat one whole cupcake. The cupcake part was bland (probably because I used a box mix). However, the butter cream frosting was tasty.
Maybe I just made an error with the recipe (that’s always a possibility)? I think the problem can be pinpointed to my preparation of the cookie dough. Kevin and Amanda indicated for the frosting recipe and cupcake recipe to use light brown sugar. For the cookie dough recipe it just said brown sugar. I took that to mean dark brown sugar. Perhaps if I used light brown sugar, they would have been better?
Things to Note/Consider: I honestly would make these again, using the following changes: I’d start by making the cookie dough using the same recipe I used for the chocolate chip cookie dough truffles. I would also make sure to make the cookie dough balls much smaller. I’d then freeze the cookie dough overnight. Like I said earlier, the technique was awesome. I just didn’t like these particular recipes. For the cupcake portion, I would use the recipe that I used for the cannoli cupcakes. The butter cream frosting can be left alone.
I’ll try these again with my changes in a few weeks and let you know how they turn out!
Update: I tried making these cupcakes again with some tweaks. Check out the results!
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