Sometimes less is more. Sometimes – only sometimes – a vanilla cake is all it takes to make the chocolate chips be the star of the cupcake. This recipe from Life Made Simple is for the vanilla cake lovers. Personally, I want to eat a bowl of the eggless chocolate chip cookie dough. I like raw cookie dough as much as the next person but without the threat of bad things from raw eggs. So this recipe is also for those who love raw cookie dough. You know who you are.
Vanilla Chocolate Chip Cookie Cupcakes
Ingredients
3 c. flour
1 1/2 c. granulated sugar
1/2 c. brown sugar, packed
3 tsp. baking powder
1 tsp. salt
2 sticks (16 tbsp.) butter, room temperature
1 c. sour cream
4 tbsp. whole milk
2 large eggs, room temperature
4 egg yolks, room temperature
3 tsp. vanilla extract
1 c. semi-sweet chocolate chips + 1/4 c. semi-sweet mini morsels
Eggless cookie dough chunks
1/4 c. (4 tbsp.) butter, room temperature
1/4 c. + 2 tbsp. brown sugar, packed
1/2 c. flour
1/4 tsp. salt
1/2 tsp. vanilla
1 tsp. sweetened condensed milk (if you omit this, increase water to 3 tsp.)
2 tsp. water
1 tbsp. semi-sweet mini morsels
Brown sugar frosting
1/2 c. (8 tbsp.) butter, room temperature
8 oz. cream cheese, cold
1 tsp. vanilla
4 c. powdered sugar
10 tbsp. brown sugar, finely ground
pinch of salt
1 tbsp. – 4 tbsp. heavy cream
1/4 c. semi-sweet mini morsels for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees. Line 2 regular size cupcake pans with 24 liners.
2. For the cupcake batter, whisk together flour, baking powder, and salt in a small mixing bowl.
3. In the mixing bowl of a stand mixer, beat butter and sugars on medium speed for approximately 3 minutes until creamy. Add sour cream, egg, egg yolks and vanilla. Beat at a medium speed until smooth, approximately 30 seconds.
4. Gradually add dry ingredients by turning mixer to low speed and slowly pouring mixture in. Mix until smooth. Fold in chocolate chips by hand.
5. With a standard size scoop, divide batter evenly among cups. Bake for 18-22 minutes, or until tops of cupcakes are lightly golden and a cake tester comes out clean. Remove from oven, let cool in cupcake pans for 10 minutes before transferring to a wire rack to cool completely.
6. For cookie dough chunks, using a small bowl and a spatula, combine all ingredients. Refrigerate for at least 1 hour until dough becomes firm. Roll into small balls to sprinkle on top of frosting.
7. To make the frosting, in the mixing bowl of a stand mixer, beat together butter, cream cheese and brown sugar (for the brown sugar you can use a blender, food processor or a magic bullet to create a finer texture) on medium-high speed for 1 minute.
8. Add vanilla, salt and powdered sugar. Mix on low speed until incorporated, then turn up speed to medium, beating for on minute until it becomes fluffy. Add cream, taking into consideration the texture of your frosting, until you get the consistency desired. Beat for 1 additional minute.
9. Frost each cupcake, then garnish with cookie dough chunks and mini morsels.
10. Serve or store in an airtight container in the refrigerator for up to 3 days.