Talk about indulgence! These melted cookie dough cupcakes are homemade vanilla cupcakes stuffed with cookie dough and chocolate chip cookie dough cream on top.
Heat-treated flour + pasteurized protein Kristen’s molten cookie dough cupcakes (and all of her cookie dough and dessert recipes) are completely safe to eat because we use heat-treated flour and pasteurized protein. The uniqueness of their cookie dough is that you can eat it raw and it tastes like cookie dough because it is cookie dough without any substitute ingredients. Another unique feature of Kristen dough recipes is that you can also bake them. Yes, your cookie dough recipe can be baked into real baked cookies.
flour: raw flour can carry E. Unless you kill bacteria through a heating process. (Think about it, flour is usually baked according to recipes.) You can buy heat treated flour in your store! Or scroll below to find instructions that she made herself. It is easy!
Eggs: Christine uses in most of her cookie dough recipes and recommends using only egg whites. (As the creator of the original edible cookie dough bakery, I believe it!) You can buy pasteurized egg whites in cardboard boxes at most major grocery stores. A good brand worth looking for is AllWhites. Do not buy products that mix egg whites and egg yolks, as these products are not recommended in Kristen's dough recipes. Or you can pasteurize the egg whites yourself; if you do a quick search online, you can get a lot of simple tutorials! If you don't want to use egg whites, you can use 2 tablespoons of cornstarch and 1/3 cup of room temperature milk. Whole milk is best, but 2% milk, even without dairy products, is effective.
How to make cookie dough cupcakes
Make edible cookie dough: We will use this cookie dough as a cupcake filling and butter icing. This is Christine's signature chocolate chip cookie dough, which you can buy at her famous bakery. Let it cool for about 15 minutes before rolling it into a ball so it's not so sticky.
Roll into balls: Take 3/4 cup of cookie dough and roll into 12 1 tablespoon balls. When baking cupcakes, put them in the refrigerator. These cookie dough balls will enter our cupcakes. Put the remaining cookie dough aside to make the icing.
Making cupcakes: The ingredients we use are similar to my vanilla cupcakes. Christine added sour cream and milk, and then added the flour mixture.
Press the cookie dough into cupcakes: Let the baked cupcakes cool for 5 minutes. This is where I messed up for the first time! I let the cupcakes cool completely, and then it is difficult to press the cookie dough balls inside. Pressing the cookie dough balls into hot cupcakes is totally helpful! Also, the cookie dough melted slightly. brilliant.
Make Icing: Let me talk about it next!
Chocolate Chip Cookie Dough Cream
If cookie dough and cream are combined, you really have ... heaven? Yes, it sounds fine. Here, we are making a creamy vanilla frosting and mixing the retained cookie dough from the cupcake filling.
I like that this cream is slightly salty, so it is not too sweet. For its part, it is reminiscent of real cookie dough. Use a spoon to divide the remaining cookie dough into small pieces, and then beat them into icing at low speed. It's okay if the cookie dough is not fully integrated into the cream. (Why don't you want a surprise bite of frosted cookie dough?!)
You can use a knife or frosting spatula to spread frosting on cupcakes, or use a large round tip. The cookie dough pieces will be tucked into the smaller tip.