Say that five times fast.

I needed something chocolatey today and we didn’t have anything satisfying in the house, so I decided to bake something.  The best recipe I had in my “To Try” folder was these chocolate chip cookie dough cupcakes.  Delicious.

Basically you bake chocolate cupcakes, hull out the center, fill it with dough, and then cover it with frosting.  The result is a delicious sugar coma waiting to happen.

For the cupcake, I used Hershey’s “Perfectly Chocolate Chocolate Cake”.

I basically improvised the frosting.  I used a softened stick of butter, added about 1 1/2-2 cups powdered sugar, then added in some milk, vanilla, and about 1/3-1/2 cup of the cookie dough.

Eggless Cookie Dough (from bakebakebake on LJ)

  • 1/2 cup butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoons vanilla extract
  • 1 cup semisweet chocolate chips (I used mini)
  • 4 to 6 tablespoons water

Cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency

To assemble:  Bake cupcakes, make cookie dough while cupcakes are baking.  While the cupcakes cool, make the frosting.  After the cupcakes have cooled, hull out the center, making sure that you don’t scrape too close to the bottom or they won’t be strong enough to hold the cookie dough.  I used a round 1/2 teaspoon to hull the cupcakes.  Roll the cookie dough into balls, size will depend on the size of the hole in the cupcake.  Then just drop the cookie dough into the hole and cover with frosting.

Nom, nom, nom.