Cupcakes

Molten Cookie Dough Cupcakes

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.



Ingredients
  • . 2 and 1/4 cups (281g) heat-treated all-purpose flour* (spoon & leveled)
  • . 2 and 1/4 teaspoons cornstarch
  • . 3/4 teaspoon salt
  • . 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • . 1 cup (200g) packed light or dark brown sugar
  • . 1/3 cup (80ml) pasteurized egg whites, at room temperature*
  • . 2 teaspoons pure vanilla extract
  • . 1 cup (180g) mini semi-sweet chocolate chips
  • Cupcakes
  • . 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • . 1 teaspoon baking powder
  • . 1/4 teaspoon baking soda
  • . 1/2 teaspoon salt
  • . 1/2 cup (120ml) whole milk, at room temperature
  • . 1/2 cup (120g) sour cream, at room temperature
  • . 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • . 1 cup (200g) granulated sugar
  • . 1/3 cup (80ml) pasteurized egg whites, at room temperature*
  • . 2 teaspoons pure vanilla extract
Directions
  • 01.IMake the cookie dough: In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside.
  • 02.Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
  • 03.Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
  • 04.Freeze or refrigerate the cookie dough for 15 minutes or until the dough is easy to handle. Roll the dough into 12 one-Tablespoon-size balls, place on a plate lined with parchment paper, then refrigerate until step 9. Cover the remaining cookie dough and set aside at room temperature until step 11. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
  • 05.Make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk the milk and sour cream together until smooth. Set aside.
  • 06.Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed in a large bowl until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla and beat for 2 minutes, or until the mixture is totally incorporated. With the mixer on low, alternate additions of the flour mixture and the sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds or until the batter appears smooth and creamy.
  • 07.Fill cupcake liners about 3/4 full. Bake for 16-19 minutes or until the cupcake edges are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
  • 08.Remove cupcakes from the pan and carefully press 1 chilled cookie dough ball into the center of each cupcake. The dough ball might not sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting. Cool cupcakes completely.
  • 09.While the cupcakes cool, make the cookie dough buttercream: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light, fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
  • 10.Break the remaining cookie dough into quarter-size chunks. (If desired, save enough dough to make 12 little cookie dough balls as garnish on top!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated– some chunks can remain.
  • 11.Once the cupcakes are completely cool, top with frosting. You can spread the frosting with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.) Decorate with chocolate chips, sprinkles, or any leftover cookie dough, if desired. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
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