Milk and cookies are a staple of life – all stages of life. Kids like it because, you know, it involves cookies and adults like it because it reminds us of when we were kids. Raspberri Cupcakes stuffs a chocolate chip cupcake with chocolate chip cookie dough and then tops it all with a sweet and dense milk flavored frosting. Bet kids and adults will love these, too!
Milk and Chocolate Chip Cookie Cupcakes
Milk & Chocolate Chip Cookie Cupcakes
makes 12-15 cupcakes
For the cupcakes:
125g (1 stick plus about 1 tbsp) unsalted butter, at room temperature
155g (3/4 cup) sugar
225g (about 1 + 3/4 cups) self-raising flour + 1/4 tsp salt
1/3 cup milk
1/4 tsp vanilla extract
Optional: 1/2-2/3 cup mini semi-sweet chocolate chips (or finely chopped chocolate)
For the cookie dough filling:
55 g (4 tbsp) unsalted butter, at room temperature
6 tbsp light brown sugar, packed
1 cup plus 2 tbsp (about 135g) all-purpose flour
1/2 can (200g/7 oz) sweetened condensed milk
1/4 tsp vanilla extract
1/4 cup mini semisweet chocolate chips (or finely chopped chocolate)
For the icing:
350g (3 sticks) unsalted butter, chopped into cubes
To decorate: milk bottle candies, mini chocolate chip cookies
Prepare the cookie dough filling. If you want to bake the dough into the actual cupcake batter, then you will need to freeze it the night before. If you are like me and just want to hollow out your cooked cupcakes and fill them with the cookie dough filling then it only needs to be done right before baking. Place butter and sugar in a large mixing bowl and beat with an electric mixer on high until smooth and fluffy. Add flour, sweetened condensed milk and vanilla and beat again until combined. Stir in mini chocolate chips. Wrap mixture in cling film and refrigerate until it firms up a bit.
Make the chocolate chip cupcakes; Preheat oven to 180°C (350°F). Place sugar and butter in a food processor and pulse until smooth, then add milk, eggs, flour, salt and vanilla and pulse until just smooth. (If you don’t have a processor, cream butter and sugar in a large mixing bowl with an electric mixer at high speed, beat in eggs one at a time and then fold juice, flour, salt into the mixture until smooth.) Stir chocolate chips into the mixture with a spatula and then spoon into a 12-hole cupcake tray lined with papers. (If you are baking frozen cookie dough into the batter, fill cases less so you end up with about 15 cupcakes and place a 2 tbsp ball of frozen cookie dough into the centre of each, I did not do it this way so no guarantees it will turn out the same!) Bake for about 20 minutes or until cupcakes are golden brown and a skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and cool in tin for 5 minutes and then cool completely on a wire rack.
If you didn’t bake the dough into the cakes, hollow out the centre of each cupcake using a small knife, then fill each centre with about 2 tbsp of the prepared cookie dough filling. Prepare the icing; remove the butter from the fridge about 30 mins before starting. Place butter in a large mixing bowl and beat with an electric mixer on high until smooth and fluffy, then reduce speed and gradually add icing sugar. Beat again on high until well combined. Add condensed milk and beat on high until fluffy. Place in a piping bag fitted with a 1cm round tip and pipe swirls on top of cupcakes. Use a spoon that you have heated under hot water to flatten the centre of each icing swirl. Decorate top of cupcake with milk bottle candies and mini choc chip cookies. Can be served immediately or stored in the fridge in an airtight container for several days. Remove from the fridge 30 mins before serving.