A girl always needs a good birthday cupcake: slathered with butter cream and sprinkles, covered in pink and pretty.
But sometimes that just won’t do.
Especially when the said girl is turning 21.
So I whipped up a batch of cookie dough cupcakes, dipped them in silky chocolate ganache, dotted them with star-shaped sprinkles (a little sprinkles never hurt), and then adorned them with…well…
Sure, I considered sticking the booze IN the cupcakes, but why do that when you can just raid the liquor store and stick them on top??
And maybe your favorite isn’t even on here. Maybe you’re a Johnny Walker kind of guy or a Jack kind of gal (-raises hand-), but can you really turn down some Jose and sweet and tasty raspberry vodka?
Didn’t think so.
And, yes, they were a hit.
Cookie Dough Cupcakes
The idea is to have a yummy chocolate chip cookie baked right in the middle. And it does work. I have used both store bought dough and homemade and, quite frankly, I’m more partial to the homemade. They’ve just got a better taste overall. But if you’re in a pinch, store bought cookie dough is fine. So is boxed cake mix. I know, I know, but it’s just so foolproof. If using boxed cakemix, switching out the vegetable oil for butter and the water for milk really helps in flavor and texture. And one very important thing to remember about these cupcakes is to NOT over-bake them. Over-baked they become dry and the middle not as cookie-like as you’d like. These cupcakes are best at room temperature, but if you do decide to place them in the fridge, let them come to room temperature before eating.
½ c butter, softened
1 c sugar
1 ½ c all-purpose flour
½ t salt
1 t baking powder
½ c milk
1 t vanilla extract
12 (heaping) teaspoons chocolate chip cookie dough (either homemade or store bought)
6 oz cream
4 oz bittersweet or semi-sweet chocolate, chopped
Whipped cream, optional
Liquor, optional (but, really…)
1. Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners
2. In a mixer (or large bowl), mix butter and sugar at medium speed until light and fluffy, about 5 minutes.
3. Add in eggs one at a time, fully incorporating each one.
4. Combine dry ingredients in a separate, small bowl. Add 1/3 of the dry mix.
5. Once the dry mix is incorporated, add in half of the milk. Repeat with the dry mix, the milk, and finish with the dry mix again. Add in the vanilla and mix until just combined. Don’t over mix at this point or you will have a tough cupcake.
6. Scoop batter into cupcake liners, filling ¾ of the way full. Place one heaping teaspoon of dough in the middle and press down slightly. Top off with a spoonful of batter to cover up the cookie dough.
7. Bake for about 15-20 minutes, keeping a close eye. Once they have a golden brown color on top, they have been over baked.
8. Once done, let cool completely on a cooling rack.
9. For ganache: Heat cream in a small saucepan over medium heat. While heating up, place chocolate in a medium bowl. Once you notice little bubbles along the edges, take cream off of stove and pour over chocolate mixture. Let sit about 20 seconds then whisk to melt and combine.
10. Dip cupcakes, one by one, into the vat of ganache. Decorate with whipped cream, sprinkles, or liquor bottles, if preferred.