Molten Cookie Dough Cupcakes
Today’s new cupcake recipe comes straight from the brilliant and sweet-as-ever owner of DŌ Cookie Dough Confections, Kristen Tomlan. Kristen has become one of my dearest friends over the years– the power of cookies literally connected us! She’s a gracious, hardworking, and business-owning woman from whom I gather so much inspiration.
Kristen just released her cookbook debut, surely to hit the best-selling list, and I couldn’t be more excited for her. (Let’s all give a WOOHOO for Kristen!) She is generously allowing me to share her cookbook with all of you and publish one of the best recipes found inside.
Ok, every recipe of hers is the best, but I had to play favorites with this one because she based her molten cookie dough cupcakes off of my vanilla cupcakes recipe. ♥
Ingredients
Cookie Dough
2 and 1/4 cups (280g) heat-treated all-purpose flour* (spoon & leveled)
2 and 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/3 cup (80ml) pasteurized egg whites, at room temperature*
2 teaspoons pure vanilla extract
1 cup (180g) mini semi-sweet chocolate chips
Cupcakes
1 and 3/4 cups (215g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) whole milk, at room temperature
1/2 cup (120g) sour cream, at room temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/3 cup (80ml) pasteurized egg whites, at room temperature*
2 teaspoons pure vanilla extract
Cookie Dough Buttercream
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
2 teaspoons pure vanilla extract
1 Tablespoon heavy cream or milk
1 teaspoon salt
3 cups (360g) confectioners’ sugar, sifted
remaining cookie dough
Instructions
Make the cookie dough: In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
Freeze or refrigerate the cookie dough for 15 minutes or until the dough is easy to handle. Roll the dough into 12 one-Tablespoon-size balls, place on a plate lined with parchment paper, then refrigerate until step 9. Cover the remaining cookie dough and set aside at room temperature until step 11.
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk the milk and sour cream together until smooth. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed in a large bowl until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla and beat for 2 minutes, or until the mixture is totally incorporated. With the mixer on low, alternate additions of the flour mixture and the sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds or until the batter appears smooth and creamy.
Fill cupcake liners about 3/4 full. Bake for 16-19 minutes or until the cupcake edges are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
Remove cupcakes from the pan and carefully press 1 chilled cookie dough ball into the center of each cupcake. The dough ball might not sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting. Cool cupcakes completely.
While the cupcakes cool, make the cookie dough buttercream: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light, fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
Break the remaining cookie dough into quarter-size chunks. (If desired, save enough dough to make 12 little cookie dough balls as garnish on top!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated– some chunks can remain.
Once the cupcakes are completely cool, top with frosting. You can spread the frosting with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.) Decorate with chocolate chips, sprinkles, or any leftover cookie dough, if desired.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Kristen just released her cookbook debut, surely to hit the best-selling list, and I couldn’t be more excited for her. (Let’s all give a WOOHOO for Kristen!) She is generously allowing me to share her cookbook with all of you and publish one of the best recipes found inside.
Ok, every recipe of hers is the best, but I had to play favorites with this one because she based her molten cookie dough cupcakes off of my vanilla cupcakes recipe. ♥
Ingredients
Cookie Dough
2 and 1/4 cups (280g) heat-treated all-purpose flour* (spoon & leveled)
2 and 1/4 teaspoons cornstarch
3/4 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/3 cup (80ml) pasteurized egg whites, at room temperature*
2 teaspoons pure vanilla extract
1 cup (180g) mini semi-sweet chocolate chips
Cupcakes
1 and 3/4 cups (215g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) whole milk, at room temperature
1/2 cup (120g) sour cream, at room temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/3 cup (80ml) pasteurized egg whites, at room temperature*
2 teaspoons pure vanilla extract
Cookie Dough Buttercream
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
2 teaspoons pure vanilla extract
1 Tablespoon heavy cream or milk
1 teaspoon salt
3 cups (360g) confectioners’ sugar, sifted
remaining cookie dough
Instructions
Make the cookie dough: In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
Freeze or refrigerate the cookie dough for 15 minutes or until the dough is easy to handle. Roll the dough into 12 one-Tablespoon-size balls, place on a plate lined with parchment paper, then refrigerate until step 9. Cover the remaining cookie dough and set aside at room temperature until step 11.
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk the milk and sour cream together until smooth. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed in a large bowl until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla and beat for 2 minutes, or until the mixture is totally incorporated. With the mixer on low, alternate additions of the flour mixture and the sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds or until the batter appears smooth and creamy.
Fill cupcake liners about 3/4 full. Bake for 16-19 minutes or until the cupcake edges are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
Remove cupcakes from the pan and carefully press 1 chilled cookie dough ball into the center of each cupcake. The dough ball might not sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting. Cool cupcakes completely.
While the cupcakes cool, make the cookie dough buttercream: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light, fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
Break the remaining cookie dough into quarter-size chunks. (If desired, save enough dough to make 12 little cookie dough balls as garnish on top!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated– some chunks can remain.
Once the cupcakes are completely cool, top with frosting. You can spread the frosting with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.) Decorate with chocolate chips, sprinkles, or any leftover cookie dough, if desired.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
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