Hubby and I had a party to go to this past weekend, so I was trying to figure out what to bring. I was pretty sure I wanted to bring cupcakes, and I was definitely sure that they needed to contain chocolate. Then, I remembered the chocolate chip cookie dough brownies I made back in March, and how quickly they disappeared. I know you’re following me here. That’s right…chocolate chip cookie dough cupcakes. I also whipped up some chocolate ganache for the frosting. These are for the serious chocolate lover. Here is what you’ll need!
For the cake mix, I used Hershey’s Deep Dark Chocolate Cake recipe:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup dark cocoa
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the cookie dough mix, I used Hershey’s Giant Chocolate Chip Cookie recipe:
- 6 Tbsp (3/4 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup flour
- 1/2 tsp baking soda
- 1-2/3 cups chocolate chips
For the ganache:
- 2 cups heavy cream
- 2 cups chocolate chips
First, preheat the oven to 350 degrees. Second, start making the cookie dough. In a medium bowl, mix together the sugars, vanilla, and butter.
Beat until fluffy, then add the egg. Beat again until well-blended.
Mix together the flour and baking soda.
Pour into the egg mixture and beat.
Stir in the chocolate chips, and then set the cookie dough aside.
Next, make the cake batter. Stir together the flour, baking powder, baking soda, sugar, cocoa powder, and salt in a large bowl.
Add in the eggs, oil, milk, and vanilla, and beat. Stir in the boiling water.
Fill 24 cupcake liners 2/3 full of the cake batter. In each one, drop in a tablespoonful or so of the cookie batter. It doesn’t need to be perfect.
Bake the cupcakes about 30 minutes. They’re kind of fun to watch, because you can see the cake baking over the cookie dough. Or, maybe it’s not that fun, and I’m just weird like that. Anyway, check to make sure they’re done with a toothpick, and let them cool before removing them from the pan.
Make the ganache next. Melt the chocolate on medium heat using a double boiler. Then, add in the cream, mixing constantly until the mixture is well-combined. Remove the ganache from the heat and let it cool for about 45 minutes.
Now, remove the cupcakes from the pan…
…and dip the top of each one in the ganache. When I was done, I stuck them all in the refrigerator to firm up a bit, and then repeated this step for a double layer of ganache.
A chocolate lover’s heaven.