Mini Chocolate Chip Cookie Dough Cupcakes

For Cookie Dough Cupcakes in a regular size click the following link:

Regular sized Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 36-40 mini cupcake liners

Cookie Dough Frosting:

• 12 tablespoon unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• mini chocolate chips for decorating (optional)

Directions:

Cookie Dough Filling:

In a small bowl mix together the flour, salt, and baking soda. In a medium bowl mix together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the mini chocolate chips. Refridgerate for 15 to 30 minutes or until cookie dough is firm. 

Chocolate Cupcakes:

Preheat oven 350º. Line a cupcake pan with 36-40 mini cupcake liners (depending on batter proportions). 

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add in the water, oil, egg, and vanilla and whisk until completely combined. 

Fill each cupcake liner 1/2 to 2/3 full. Gently press a cookie dough ball of desired size into the center of each cupcake, only submerging the ball half way. 

Bake the cupcakes for 8-13 minutes or until a toothpick inserted in the cupcake (not the cookie dough part) comes out clean with some crumbs but no moist batter. 

Cool the cupcakes completely before frosting. 

Cookie Dough Frosting:

In a bowl with an electric mixer, cream together the butter and sugars until smooth and creamy. Add in the flour, milk, and vanilla and beat on high until completely combined. 

Pipe swirls or dollops of frosting onto each cupcake and sprinkle with mini chocolate chips for a finished look! 

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Chocolate Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 4 tablespoons unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

Cookie Dough Frosting:

• 12 tablespoon unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 tablespoon milk
• 1 teaspoon vanilla extract
• mini chocolate chips for decorating (optional)

Directions:

Cookie Dough Filling:

In a small bowl mix together the flour, salt, and baking soda. In a medium bowl mix together the butter, sugars, milk and vanilla until smooth. Whisk in the dry ingredients and the mini chocolate chips. Refridgerate for 15 to 30 minutes or until cookie dough is firm. 

Chocolate Cupcakes:

Preheat oven 375º. Line a cupcake pan with 12 liners. 

In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, and salt. Add in the water, oil, egg, and vanilla and whisk until completely combined. 

Fill each cupcake liner 1/2 to 2/3 full. Gently press a cookie dough ball of desired size into the center of each cupcake, only submerging the ball half way. 

Bake the cupcakes for 19 to 21 minutes or until a toothpick inserted in the cupcake (not the cookie dough part) comes out clean with some crumbs but know moist batter. 

Cool the cupcakes completely before frosting. 

Cookie Dough Frosting:

In a bowl with an electric mixer, cream together the butter and sugars until smooth and creamy. Add in the flour, milk, and vanilla and beat on high until completely combined. 

Pipe swirls or dollops of frosting onto each cupcake and sprinkle with mini chocolate chips for a finished look! 

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Mini 24-"Carrot" Cupcakes perfect for a Bridal Shower

Ingredients:

Carrot Cake:

• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 1/4 cup fresh milk
• 1 tablespoon vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts

Cream Cheese Frosting:

• 8 ounces cream cheese
• 6 tablespoons butter, melted
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract

Instructions:

Carrot Cake:

Preheat oven to 350º. Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl then mix together to combine. Set aside. Beat the eggs in a separate mixing bowl, add in the granulated sugar and the light brown sugar, continue to mix until fully blended. Add in the vegetable oil, fresh milk, and vanilla extract then continue mixing until the mixture is completely smooth. Put in the dry flour mixture and continue mixing at a low speed. Mix in the carrot and walnuts. Pour the batter evenly into 60-75 mini cupcake liners or 24-30 regular cupcake liners. Bake for 11-15 minutes or until a toothpick inserted in the middle of one comes out clean with only a few crumbs. (NOTE: if you make regular sized cupcakes, the cook time will be more like 13-18 minutes.) Let completely cool before frosting.

• Cream Cheese Frosting:
• Beat the cream cheese using an electric mixer. Add in the butter and vanilla extract, then continue mixing until well blended. Add in the powdered sugar and mix until the texture becomes smooth. If the frosting is too runny add in 1/8 cup more frosting until desired texture is reached. 

Assembly:

• Once the cupcakes are completely cool, frost them with cream cheese frosting. For the diamond ring i have shown in the picture, you can get them at Michaels or even order them off Wilton's web cite. Place the 24-"Carrot" ring just deep enough so it will stay in place. 
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Cookies n' Cream Cupcakes

 Ingredients: 

Cookies n' Cream Cupcake: 

• 24 Oreo halves, with the creme filling still attached
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, room temp
• 1 2/3 cup sugar
• 3 large egg whites, room temp
• 2 teaspoons vanilla extract
• 1 cup milk
• 2 cups of finely chopped oreo cookies (don't use the filling for this part)

Cream Cheese Frosting:

• 8oz cream cheese, room temp
• 8 oz (1 stick) unsalted butter, cut into pieces, room temp
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• heavy cream or milk, as needed to achieve desired thickness

Instructions:
Cookies n' Cream Cupcake: 
Preheat oven to 350º. Line a muffin pan with 56 mini cupcake liners or 24 regular cupcake liners.

Separate your eggs and leave the egg whites out until you are ready to use them. Place a mini oreo, cream filling side up, at the bottom of your mini liner. Place a regular oreo, cream filling side up, at the bottom of your regular liner. Combine flour, baking powder, and salt, in a medium sized bowl and mix to combine. With an electric mixer cream the butter and sugar for about 2 minutes. Add in the egg whites along with the vanilla extract, and mix until incorporated. Alternate adding the milk and flour mixture into the batter: starting and ending with the flour. With a spoon mix in the oreo crumbs, be careful not to over mix. Bake the cupcakes for 15 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes to cool completely before frosting.

Cream Cheese Frosting:
Cream the butter and cream cheese in a large bowl with an electric mixer. Add in the vanilla extract. Very slowly start adding in the powdered sugar, until the mixture is completely combined. Add 1 tablespoon at a time of milk or heavy cream (ONLY IF NEEDED). Pipe the Cream Cheese Frosting onto the Cookies n' Cream Cupcakes and dust with some Oreo cookie crumbs!

Nutella Cappuccino Cupcakes with Nutella Buttercream Filling

Ingredients:

Cappuccino Cupcake:

Yield: 12 cupcakes

Adapted from Alice Medrich for SCHARFFEN BERGER Chocolate Maker

• 1 cup all purpose flour
• 1 cup PLUS 2 tablspoons sugar
• 1/3 cup PLUS 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablspoons instant coffee
• 1/2 cup hot water
• 12 regular cupcake liners

Nutella Buttercream:

Yield: enough buttercream to frost 24 cupcakes or fill and frost 12

Adapted from My Baking Addiction

• 2 sticks unsalted butter, softened
• 13 ounce gar of nutella
• pinch of fine grain sea salt
• 1 tablespoon vanilla extract
• 1.5 pounds or 3 cups powdered sugar
• 6-8 tablespoons milk

Instructions:

Cappuccino Cupcake:

Preheat oven to 350.  MAKES 12 CUPCAKES.

Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, and on a low speed mix with an electric mixer. Add in butter, eggs, and vanilla and beat for 1 minute. Boil the water, and remove it from heat. Add in the instant coffee to the hot water and mix. Pour the coffee into the cupcake batter and mix for 30 seconds. Put 12 regular cupcake liners in a cupcake pan and fill them with an equal amount of batter. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with only a few crumbs.

Nutella Buttercream:

In a large bowl cream the butter and Nutella with an electric mixer until well combined, and fluffy; this should take about 4 minutes of mixing. Slowly add in the powdered sugar. Once completely mixed, add in the salt, vanilla, and 3 tablespoons of milk. Blend on a low speed until buttercream is moist. Add in 3 to 5 tablespoons of milk until desired consistency. Beat for an additional 3 minutes to get the buttercream nice and fluffy. 

Assembly:

Once the cupcakes are completely cooled take a knife and cut a small cone out of the top of your cupcake, as shown in the picture below. 

                                             

Cut off the pointy half of the cone, so you create a little lid for the hole. 

                                             

Fill a piping bag with the Nutella Buttercream frosting or just plain Nutella. Pipe the Nutella Buttercream or Nutella into each hollowed out center of the cupcake and then place the lid back on before frosting. Frost the Cappuccino Cupcakes with the Nutella Buttercream and enjoy! 

                                             

Caramel Cappuccino Cupcakes with Salted Caramel Buttercream

Ingredients:

Cappuccino Cupcake:

• 1 cup all purpose flour
• 1 cup PLUS 2 tablspoons sugar
• 1/3 cup PLUS 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablspoons instant coffee
• 1/2 cup hot water
• 12 regular cupcake liners

Salted Caramel Buttercream:

• 1 cup butter, softened
• 2 cups powdered sugar
• 1/4 teaspoon salt
• 1/4 cup carmel sauce

Instructions:

Cappuccino Cupcake:

Preheat oven to 350.  MAKES 12 CUPCAKES.

Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, and on a low speed mix with an electric mixer. Add in butter, eggs, and vanilla and beat for 1 minute. Boil the water, and remove it from heat. Add in the instant coffee to the hot water and mix. Pour the coffee into the cupcake batter and mix for 30 seconds. Put 12 regular cupcake liners in a cupcake pan and fill them with an equal amount of batter. Bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean with only a few crumbs.

Salted Caramel Buttercream:

Cream butter with an electric mixer. Add in the powdered sugar and salt, beat until combined. Add in caramel sauce and beat for a minute.

Assembly:

Let the Cappuccino Cupcakes cool completely before frosting them with the Salted Caramel Buttercream. Drizzle caramel sauce over the top of the buttercream for a finishing look.

Mini Chocolate Chip Cookie Bottomed Vanilla Cupcakes with Vanilla Buttercream

This makes 48-52 cupcakes

Click on the following link to find ingredients and instructions;

Chocolate Chip Cookie Bottomed Vanilla Cupcakes

NOTES:

1. Instead of putting a heaping tablespoon for the cookie dough at the bottom of the liner, use a heaping teaspoon to put the cookie dough into the mini liners. 
2. MAKE SURE YOU HAVE MINI CUPCAKE LINERS! 
3. Bake at 350º for 10 to 13 minutes or until a toothpick inserted in the middle of one comes out with a few crumbs. If the toothpick comes out with batter on it, cook the mini cupcakes for 1 more minute and check again. 

Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Ingredients:

Cookie Chip Cookie Layer: 

• 1/2 cup butter, softened
• 3/4 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/3 cups al purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi sweet chocolate chips

Vanilla Cake Layer:

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/3 cup milk

Vanilla Buttercream:

• 2 sticks (1 cup) butter, very softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon milk, ONLY IF buttercream is too thick

Instructions:

Cookie Chip Cookie Layer: 

 Preheat oven to 350º.

In a medium sized bowl stir the flour, baking soda, and salt with a fork until completely mixed. Set dry mixture aside. 

With an electric mixer, mix the butter and brown sugar together until fluffy. Beat in the egg and vanilla extract. Slowly mix in the dry ingredients, until just combined. Fold in the chocolate chips. 

Line a muffin tin with liners, and give each liner a spray of non-stick spray. Press a heaping tablespoon of cookie dough in the bottom of each liner.

Vanilla Cake Layer:

Cream butter and sugar in a bowl for about 2 minutes with an electric mixer. Add in eggs and vanilla until combined. 

Combined the flour and baking powder in a separate bowl. Slowly mix the dry ingredients into the wet mixture and then add the milk. The cake mixture will be a little bit thick, use an ice cream scooper to drop the batter on top of the cookie dough. If you don't have an ice cream scooper, a spoon will work.

Bake the Chocolate Chip Cookie Bottomed Vanilla Cupcakes for 15 to 20 minutes or until the a toothpick inserted into the middle of a cupcake comes out almost clean with just a few crumbs. If batter is still on the toothpick, bake for another 3 minutes and check again.

Let the cupcakes cool completely before putting the vanilla buttercream on. Makes 15 to 18 cupcakes.


Vanilla Buttercream:
Cream the butter in a bowl with an electric mixer until there are no chunks. Slowly, with the mixer on a low speed add the powdered sugar, very slowly. Increase the speed of the electric mixer and add the vanilla. Once the entire mix is well combined, continue to mix the buttercream for 2 more minutes to get the light and fluffy effect. Make sure to scrape down the sides of the bowl. Now if the buttercream is too thick add only 1 teaspoon of milk at a time until desired thickness is achieved. If the buttercream is too think and liquidly add more powdered sugar gradually until thickened. Frost the cupcakes and add sprinkles if desired.

Vanilla or Chocolate Cupcake Cones

Ingredients:

Chocolate cake:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) butter, at room temp, cut into pieces
• 1/2 cup sugar
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 10 flat bottom waffle cones

Vanilla Cake:

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk
• 10 flat bottom waffle cones

Chocolate Frosting:

• 1/4 cup margarine, melted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 3 1/2 cups confections' sugar

Vanilla Frosting:

• 1 cup butter, softened
• 3 1/2 cups confections' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Add food coloring for a more complete look!

Directions:

Chocolate Cake:

In a small mixing bowl combine the flour, cocoa, baking powder, and salt. Stir with a table fork until well blended.

Ina a medium mixing bowl, combine the butter, sugar, and egg. Using the electric mixer beat for about 2 minutes or until no bumps. Make sure to scrape down the sides of the bowl with a spatula a few times. Add in the milk and vanilla. 

Slowly add in the flour mixture all at once. Using the spatula slowly mix the mixtures together until all combined. 

Vanilla Cake:

In a medium bowl cream together the sugar and butter. Beat in the eggs one at a time, and then stir in the vanilla. 

Combine flour and baking powder in a separate bowl and then add to the butter mixture. Stir in the milk until batter is smooth. 

Chocolate Frosting:

In a large bowl beat margarine and cocoa together until well combined. Add milk and vanilla, beat until smooth. Gradually beat in confections' sugar until desired consistency. Adjust with more confections' sugar or milk if necessary. 

Vanilla Frosting:

In a large bowl beat butter, sugar and salt. Beat until well blended. Add the milk and vanilla, beat for an additional 3 to 5 minutes or until smooth. 

Procedure:

Preheat oven 350ºF. Make sure cones are not damaged with any holes, if so replace them.

Wrap the bottom of every ice cream cone with tin foil. Either place on a cookie sheet, pan, or in a muffin pan. 

Using a tablespoon put about 3 spoonfuls of cake batter per ice cream cone. Make sure all the batter is evenly dispersed. Shake each ice cream cone to make cake batter flat and even. 

Bake the Vanilla or Chocolate Cupcake Cones for about 25 to 28 minutes, or until a toothpick is inserted in the middle of 1 cupcake and comes out clean. Remove the pan, cookie sheet, or muffin pan from the oven and let cupcake cones cool completely before frosting. 

Once completely cooked spread 1 heaping tablespoon of frosting of your choice on each cupcake. If desired add sprinkles, whip cream, and even strawberry. 

Serve immediately or cover loosely with plastic wrap and store at room temp for up to one day.

Chocolate Strawberry Shortcake Cupcakes

Ingredients:


Chocolate Cupcakes:

• 1 1/2 cups all purpose flour
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water or coconut milk
• 1/2 cup canola oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract

Frosting:

• 4 cups confections' sugar
• 1/2 cup butter or 1/2 cup refined coconut oil, room temp
• 1 tablespoon vanilla extract
• 1/4 cup water

Garnish: 

• 1 1/2 cups hulled and sliced fresh strawberries

Procedure: 
Chocolate Short Cake: 
Preheat oven to 350º, line 2 (12 cup) pan with 14 cupcake liners. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda and salt. In a separate bowl mix together water, oil, vinegar and vanilla. Slowly pour the wet mixture into the dry ingredients, until just combined, do not over mix.

Fill the cupcake liners about two-thirds full, and bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Let the cupcakes cool completely before frosting.

Frosting:
Mix confections' sugar, butter and vanilla on medium high until well combined. As the mixer continues to run add in 1 tablespoon of water at a time, until desired buttercream frosting consistency. Note: you do not need to use all one-forth cup of the water.

Set Up:
Once the cupcakes are completely cooled, slice of the top 1/3 of each cupcake, slather with frosting and place 3 to 4 pieces of sliced strawberry. Place the top of the cupcake back on top and lather an additional circle of frosting and sliced strawberries. Dust top of Chocolate Strawberry Shortcake Cupcakes with powdered sugar. Produces 14 cupcakes!