Thursday, January 27, 2011

Chocolate Cupcakes With A Surprise

These are a combination of recipes. First I had to start with a chocolate chip cookie recipe. I used the one on the back of the Nestle Chocolate Chips package. Found here:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Then I used my 1” scoop and made 12 1” cookie dough balls, put them on a plate and off to the freezer they went.
Next I made the cupcakes. Recipe found here:
Makes 12 cupcakes
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
  2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
  4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. 
  5. At this point, I put one cookie dough ball in each cupcake
6.  Bake, rotating pans halfway through, until tops are firm and a   cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
For the frosting, I used my favorite go-to chocolate buttercream recipe found here but I halved the whole thing to only have enough for 15 cupcakes:


Makes enough for 30 cupcakes
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 12 ounces semisweet chocolate, melted and cooled
  • 3 tablespoons milk
  • 1 1/2 teaspoons pure vanilla extract
  • 5 cups confectioners' sugar


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix. 

    Notes: The cupcakes will go over the top of your pan and stick. I found this out the hard way. Next time I make these, I will use less batter in each one. They were pretty hard to get off the pan! Otherwise, tastes great. The cookies cooks perfectly inside. Yummy!


    1. These look delicious! I love everything about it

    2. Wow - that is GORGEOUS! And what a fantastic job, piping the icing. Very cute! I bet these taste amazing, too. Wow, I could really go for some of that now!

      Visiting from HoH

    3. Here is another great recipe for these. It subsitutes the eggs so no one has to worry about eating raw eggs..I dont mind but some people really are funny that way!
      I served them at a baby shower I did. Come check it out

      Chocolate Chip Cookie Dough Cupcakes
      with Cookie Dough Buttercream Frosting

      For the cookie dough:
      2 sticks softened butter
      3/4 cup sugar
      3/4 cup brown sugar
      4 tbsp milk
      1 tbsp vanilla
      2 1/2 cups all purpose flour
      1/4 tsp. salt
      1 cup mini chocolate chips

      For the cupcakes:
      3 sticks softened butter
      1 1/2 cups light brown sugar, packed
      4 large eggs
      2 2/3 cups all purpose flour
      1 tsp. baking powder
      1 tsp. baking soda
      1/4 tsp. salt
      1 cup milk
      2 tsp. vanilla extract

      For the frosting:
      3 sticks softened butter
      3/4 cup light brown sugar, packed
      3 1/2 cups powdered sugar
      1/2 tsp. salt
      2 tbsp. milk
      1 tsp. vanilla extract


      To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

      To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

      Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

      Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

      Bake at 350 for 16-18 mins.

      To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

      Frost the cupcakes and sprinkle with mini chocolate chips!

      Makes 24 cupcakes.