Sunday, May 6, 2012

Chocolate Chip Cinnamon Cupcake with Cookie Dough

Can you guess what's inside???

This cupcake is filled with a special treat for you. What is this treat you ask? Cookie dough of course! Now don't you worry about getting sick from this cookie dough because it is eggless cookie dough, which only means one thing...unlimited consumption until your stomach hurts from another reason besides the one you would get from eating raw cookie dough! To top it all off, it is stuffed into a chocolate chip cinnamon cupcake! The combination of the cookie dough and the cinnamon from the cupcakes is like a match made in Y-U-M-M-Y land! One of my favorite combinations is cinnamon with chocolate so this cupcake was absolutely divine.

Only one word can describe this...Y-U-M-M-Y!

The end product - cookie dough blends nicely with the cupcake!

Chocolate Chip Cinnamon Cupcake with Cookie Dough
adapted from Annie Eat's and Y-U-M-M-Y

1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup whole milk 
4 tablespoons butter, room temperature
2 large eggs
3/4 cup plus 2 tablespoon sugar
1 teaspoon grated orange zest (optional) - I did not use in recipe
1/2 teaspoon vanilla extract
1/2 cup chocolate chips

Eggless chocolate chip cookie dough
1/2 cup butter, soften
3/4 cup brown sugar (packed)
1/2 teaspoon vanilla extract
1 tablespoon sweetened condensed milk
1 cup all-purpose flour 
5 oz chocolate chips 

Vanilla frosting
compliments of Savory Sweet Life
1 cup unsalted butter, softened
3-4 cups of confectioners (powdered) sugar, sifted
1/4 teaspoon salt
1 tablespoon vanilla extract
up to 4 tablespoons of milk or heavy cream
Vanilla frosting
mini chocolate chips for topping (optional)

1. Preheat oven to 350 F. Line a 12-cupcake pan with paper liners.
2. Sift flour, baking powder, cinnamon, and salt in a small bowl. Stir in milk and butter in a small saucepan over low heat until butter melts. Set aside. 
3. In a mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beat is lifted, about 5 minutes. Beat in orange zest (optional) and vanilla. Add the flour mixture, beat just until blended. Beat in milk-butter mixture until just blended and stir in chocolate chips. Divide batter evenly between cupcake liners. Bake until a test inserted in the center comes out clean, about 16-18 minutes.
4. (for cookie dough) In a mixer, beat butter and sugar until creamy. Add vanilla extract and sweetened condensed milk until combined. Add flour until combined and stir in chocolate chips. If dough is dry and crumbly, drizzle additional condensed milk until a cookie dough consistency is achieved.
5. Once cupcakes cool, it's time to assemble the cupcakes. Cut a circle on the top of the cupcake by inserting a knife halfway through the cupcake on an inward angle. This is known as the cone method. Lift the cupcake top and set aside.

6. Place cookie dough into crevasse. Size of dough will depend on size of cone carved (1-2 teaspoon balls).

7. Place top back on cupcake. Ready for frosting!

8. (for frosting) Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
9. Spread frosting on cupcakes.

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