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Chocolate Chip Cookie Dough Stuffed Hi-Hat Cupcakes Recipe


Chocolate Cupcakes:
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup Greek yogurt
  • 1/4 whole milk
  • 2 eggs
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 cup all purpose flour
  • 4 egg whites
  • 1⅓ cups brown sugar
  • ½ teaspoon salt
  • 2 teaspoons molasses
  • 1 cup (2 sticks) butter, at room temp (not cold or melted)
  • 1 tablespoon vanilla extract
  • 1/3 cup mini semi-sweet chocolate chips or finely chopped chocolate
Eggless Cookie Dough Filling:
  • 2 tablespoons butter, melted
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon heavy cream
  • 2 cups all purpose flour
  • 1/4 cup mini semi-sweet chocolate chips or finely chopped chocolate
Chocolate Coating:
  • 1 cup semi-sweet chocolate
  • 2 tablespoons sunflower oil (or preferred oil)
Chocolate Chip Cookie Dough Stuffed Hi-Hat Cupcakes Recipe


Chocolate Cupcakes:

  1. First make sure to clear some space in your fridge or freezer for chilling a tray of cupcakes and stuff.
  2. Preheat oven to 350° F (180° C) and combine butter and sugar in large mixing bowl and whisk until smooth. Add yogurt and milk, then beat in eggs. Mix in salt, vanilla, and soda, then cocoa powder and flour and stir until batter is smooth.
  3. Line a 12-count cupcake pans with paper liners (or you can just grease and flour the pan). Divide batter among them, filling each cup about 3/4 of the way full. Bake for 18 - 22 minutes or until toothpick comes out clean when inserted in centers.
  4. Cool for at least 5 minutes then loosen cupcakes from pan and place on a wire rack to finish cooling. After about 30 minutes place the cupcakes on a plate or tray and put it in the fridge to chill for at least an hour (you can put them in the freezer instead to speed up the chilling).
Frosting and Cookie Dough:
  1. Whisk egg whites, sugar, salt, and molasses in the bowl of stand mixer. Fill a small saucepan with water and place over medium high heat on stove then set mixing bowl over pan and stir for 4 to 5 minutes over heat until sugar is dissolved. (If you have a candy thermometer and you want to use it you should wait until it's between 140 and 160 degrees F [60 - 70C]). Remove from heat and place back on mixer. Allow it to cool for at least 10 minutes.
  2. While your whites are cooling make the cookie dough. Stir butter and sugar together in a medium mixing bowl until combined. Add cream, salt, and vanilla and mix well. Add 2 cups of flour and stir until it starts to come together into a smooth dough (you can use your hands at this point to form it together. Mix in chocolate chips and divide the dough into 12 balls and place them in fridge to chill while you finish the frosting.
  3. Now back to the frosting, start beating on low speed and increase speed a little after every minute for about 5 minutes. Turn onto high speed and beat until stiff peaks form, about 5 more minutes. It needs to be very stiff if you push it to one side and it doesn't stay then it's not stiff enough.
  4. Here's the tricky part, change to your beater attachment and. Turn onto the lowest setting and add the butter to the bowl about 1 tablespoon at a time and let it mix nice and slow until it's combined. (At first it will look all separated and weird but don't freak out, that's supposed to happen. Just let it keep mixing until it gets thick and delightfully fluffy. Add vanilla and beat until mixed. Carefully fold in chocolate chips with a rubber spatula and place frosting in fridge until needed.
  1. Remove cupcakes from fridge and use a sharp serrated edge knife to cut the centers out of each (about 1 inch down), being careful not to cut all the way through. You're making a spot for the dough balls. Now take the dough balls out of fridge and place them in the centers of cupcakes and then gently press and sort of mold the cut-out pieces on to top of them. They will be tall and ugly but you're going to put lots of frosting on top.
  2. Fill a pastry bag, fitted with a fat round tip, with your frosting. Pipe the frosting in spirals on top of each cupcake and do your best to surround the mounds. Place frosted cakes back in fridge or freezer now and chill for at least 20 minutes while you get ready to coat them. The longer they chill the easier they will be to coat.
  3. Melt chocolate with 2 tablespoons of oil in a double boiler until smooth then remove from heat and allow it to cool for about 5 minutes before coating.
  4. When you're ready, remove cupcakes from fridge again and you are going to use a large spoon to carefully and quickly pour the chocolate over the frosting. Hold cupcakes, one by one, sideways over chocolate in one hand while you spoon chocolate over the frosting with the other while twirling the cake to get each side; allow excess to drip off. Place back on tray and repeat until they are all dipped then place tray back in fridge and chill until coating is hardened, about 5 minutes.
  5. Serve as soon as possible but they should last for at least 48 hours just fine. If storing in fridge for more than a few hours though, you'll want to put them in a sealed container.

Source: Gringalicious
Chocolate Chip Cookie Dough Stuffed Hi-Hat Cupcakes Recipe Chocolate Chip Cookie Dough Stuffed Hi-Hat Cupcakes Recipe Reviewed by kuji hara on 1:37 AM Rating: 5

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