Tuesday, October 25, 2011

Ever have trouble keeping your mitts out of the cookie dough?

I do. All the time.

Once I became pregnant I had to constantly remind myself not to eat cookie dough, tried to forget about eggs over easy, and said so long to my beloved ravioli with a soft yolk barely cooked in the middle....(haven't tried it?Seriously run to the nearest authentic Italian restaurant and order some pronto....your view of good ravioli will forever be changed.)

For some reason I like to eat things raw.....hence my adoration of sushi. Luckily, I behaved myself and didn't even tempt myself with any of it.  But how, oh how I wish I had found this recipe while I was still baking my baby. In fact, the moment I laid eyes on the recipe I knew it would be perfect for his one year birthday party. And when I tasted it...... I knew that it would be my go-to raw cookie dough recipe pregnant or not.

Here is the recipe that changed the cookie dough dilemma for good.

P.S. Come back later to check out more pics of the Sock Monkey Party....still trying to figure out how to put into words how much my little monkey means to me. For now, make these and eat your pretty little hearts out. 

Chocolate Chip Cookie Dough Cupcakes:
(Source: Annie's Eats)
Yield:24 cupcakes

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.

 Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

And then eat with a tall glass of milk!

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