Chocolate Chip Cookie Dough Cupcakes
June 29, 2009 | Print | E-mail | Filed under chocolate, cookie, cupcakes, ganache
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.
June 29th, 2009 at 1:42 pm
My son is going crazy, saying “MAKE THOSE!!!” Wow…I’m just going to put my bathing suit in the back of the drawer right now. These look SO worth it!
June 29th, 2009 at 1:47 pm
LOL! Haha I am with you on that…I don’t think there will be any swimming for me this summer.
June 29th, 2009 at 4:34 pm
I want to have this right now.. it looks delish!
June 30th, 2009 at 8:14 am
These look great! I have read that you can freeze the dough, so when you put it in each cupcake it doesn’t fully cook leaving it gooey-ish in the middle…
Haven’t tried it, because dough in my house does not last long enough!! I also like the idea of doing this with the chocolate cupcake.
Nice job!
June 30th, 2009 at 9:55 am
Shelly – I didn’t think of freezing the dough; I will definitely have to try that!!
June 30th, 2009 at 1:44 pm
I have to say, they were excellent!
July 1st, 2009 at 1:36 pm
Wow! Wow! I am seriously drooling over those. Two of my favorite things: Chocolate cake. Cookie Dough. You have answered my prayers.
I love, love, love your site! I am going to link to it on mine! Gorgeous, really beautiful, photos and writing!
July 1st, 2009 at 1:44 pm
Teanna, thank you!! I am very glad to have answered your chocolate-y prayers, haha.
September 22nd, 2009 at 1:54 pm
I made these this past weekend and they were delicious!! I used your cookie recipe and just a boxed cake and it was quite quick to prepare and everyone loved them
I did find however that my cookie dough didn’t sink to the bottom like your’s did, so for my second batch, I put my spoonful of cookie dough in first and then poured the batter over it. Either way, tasted great!
April 12th, 2010 at 10:40 am
OH YUM! What a luscious sounding recipe!
April 12th, 2010 at 11:06 am
Oh my goodness! These look so moist and delicious!
April 12th, 2010 at 11:51 am
Wow, these look amazing! What a great recipe!
April 12th, 2010 at 12:04 pm
Mmmmmm, I made some of these last year and am drooling seeing your version. Looks fantastic!!
April 12th, 2010 at 12:56 pm
Oh my goodness – those are heavenly! Who doesn’t love cookie dough inside of a moist chocolate cupcake?
April 12th, 2010 at 3:11 pm
I love love love these. I don’t even know what to say, but YUM! I want one of these right now.
April 12th, 2010 at 7:07 pm
Ok, this is one of the coolest ideas I’ve seen in a while! This is GENIUS!
June 17th, 2010 at 4:10 pm
Wow, these look amaaazing! Love the first picture showing the hidden cookie dough against the dark chocolate – and then double layer of ganache! I seriously have to make these. Just have to invite someone over, I don’t trust myself around something like this!
September 10th, 2010 at 3:22 am
Delish! The cookie in the middle was the perfect surprise and it balanced out the super chocolatetiness. The only thing was they only needed 20 minutes in the oven instead of 30. If you’re reading this, stop and start baking!!
October 2nd, 2010 at 11:01 am
These are amazing…the first time I made them, EVERYONE loved them. I do have a couple of questions….
1 – how do you stop the chocolate chip cookie dough from sticking to the cupcake paper? The cake was moist and came right out – but the tiny section of cookie dough seems to stick.
2 – how do you stop the ganache from getting all over the cupcake liners? Any tricks?
3 – what about white chocolate ganache? I tried using the same ratio for the white chocolate and I had more on the cupcake liners than anywhere else.
October 3rd, 2010 at 10:17 pm
Joni – I’m so glad you enjoyed them! I’ll try to answer all your questions.
I’m not sure about #1; I didn’t encounter that problem! Maybe someone else has some suggestions? As far as #2, the only thing I can think of is that the ganache didn’t have sufficient time to cool; if it didn’t thicken up a bit, it might still be too runny to dip the cupcakes in. I’d maybe try sticking it in the refrigerator during some of the cooling time to help it along. I haven’t tried making the ganache with white chocolate, but I think my advice would be the same. I hope this helps!
October 5th, 2010 at 11:02 am
I am thinking about making these for tailgate this Saturday. How would I need to change things to make mini cupcakes. Our tailgate is pretty large and I want away to make enough for everyone to enjoy.
November 21st, 2010 at 1:40 am
So I made these tonight and they overflowed all over the place! I followed everything you said, except for the cup of water because you didn’t mention when to put it in. Would that have made a difference?
November 21st, 2010 at 1:53 am
Nikki – I’m not sure why they overflowed, but I’m sorry that I forgot to mention where to add in the water in the directions – thanks for letting me know! I’ve updated the recipe and I hope that helps.
November 25th, 2010 at 2:04 am
hey there!
i’m facing the same problem in all 3 attempts to bake this. the result was delicious but my cookie dough remained on top instead at the bottom. help.
thanxxx!
May 10th, 2012 at 7:21 pm
Delicious!! I made these today.
I made the cookie dough yesterday, rolled it into balls and froze it. No problem in getting the balls to sink.
I think my cupcake moulds and tray must be smaller because I had some cake mix left over. No problem though, the chocolate cupcakes on their own are delicious enough! I reduced the sugar to 1 1/4 cups, sweet enough for me!
Really great recipe thank you!