Yes indeed, a cupcake stuffed with chocolate chip cookie dough, topped with a fluffy Nutella frosting and a chocolate chip cookie. Oh, almost forgot, there is more Nutella goodness in the drizzle. Nothing else needs to be said, these cupcakes from Getting My Just Desserts speak for themselves.
Cookie Dough Cupcakes with Nutella Frosting
Best Ever Chocolate Chip Cookies:
(this will make the cookie dough and the cookies to top the cupcake)
- 3/4 cup melted butter
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1 1/2 cup dark chocolate chips
Directions:
- In the bowl of your stand mixer with the paddle attachment, add the melted butter and both the sugars. Cream these together on medium speed for about 30 seconds.
- In a glass or small bowl, crack your eggs and add the salt and vanilla. Doing this helps to make sure that no shells make it into your batter and it also helps dissolve the salt before adding it to your mixture.
- Add the eggs one by one to your butter and sugar mixture. TIP: Make sure to scrape down the sides and bottom of the bowl between each egg addition.
- I take a bit of a shortcut here and it works for me. Once the eggs are completely mixed in I add the flour and then the baking powder on top and give it a quick mix with my hand. I then turn on my mixer on the lowest speed and mix until the flour has been incorporated fully (and no longer).
- Add your chocolate chips and turn your mixer on low until the chips have been mixed in. Now you can dump this cookie dough into another bowl, or onto some wax paper, or even some plastic wrap.
Wash out the bowl and you’re now ready to make your cake batter.
Preheat your oven to 350 degrees F.
Quick Yellow Cake:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 2 1/4 cups flour
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/4 cups milk
- 2 teaspoon vanilla
- 1/4 cup sour cream
Directions:
- Cream the butter and the sugar together in your stand mixer with your whisk attachment
- Crack your eggs into a side bowl or glass and add your salt and your vanilla. Add the eggs one by one to your butter/sugar mixture. Scrape the bowl down between each egg … and scrape it well.
- Add the flour and the baking powder and mix on medium speed until incorporated, it will be thick.
- Add the milk and the sour cream and mix on medium speed. Stop and scrape down the bowl well … very well. Mix again, then stop and scrape down the bowl.
Your batter will now look like whipped cream.
Take out two cupcake pans and place a cupcake liner in each well.
Assemble and Bake:
Place a tablespoon of batter into each of the 24 cups. Then put a tablespoon of cookie dough in each. Finish by putting another tablespoon of batter into each cupcake liner. You may need to add a little more to cover the cookie dough. Again, the cake won’t rise much so only leave about half a centimeter of space at the top.
Bake for 18-20 minutes until the tops spring back to the touch and a toothpick comes out clean.
Let cool completely.
While the cupcakes are in the oven, bake the small cookies. Take out a baking sheet and line it with some parchment paper or a silicone baking mat if you have one. Place a tablespoons of cookie dough spaced apart on the baking sheet. You should be able to fit at least 20. Once the cupcakes come out, reduce the heat to 325 degrees F and put the cookies in for about 10 minutes. You want the edges to be just a little bit browned, they will look under done but don’t worry, they’re perfect.
You’ll have more cookie dough than you need, you can make some extra cookies as a snack or wrap it up and put it in the freezer for another time.
Nutella Frosting
- 1 cup butter, softened
- 1 1/2 cup icing sugar
- 1/2 cup bitter sweet chocolate melted and cooled
- 1/2 cup Nutella
- 3 Tbsp heavy cream
Directions:
- Place softened butter in the bowl of your stand mixer and, using the whisk attachment, beat the butter on medium speed until light and fluffy.
- Add the icing sugar and beat on slow until incorporated and then turn up the speed to medium. Don’t forget to scrape down the bowl from time to time. Mix until light and fluffy
- Add the bitter sweet chocolate and mix until uniform in colour, then add the Nutella and mix again on medium
- Add the heavy cream one tablespoon at a time. Scrape down the bowl in between additions
Warm up some Nutella in the microwave until smooth, you don’t want it to be too hot, just smooth enough to drizzle. Let it cool while you pipe the frosting onto the waiting cupcakes. Place the Nutella into a piping bag, or a sandwich bag works just fine. Cut a very small hole in one corner and drizzle away. Add a small cookie to the top and you’re done. Enjoy!
