5.31.2012

Chocolate Chip Cookie Dough Ice Cream Cupcakes


Last weekend, my parents and I visited my aunt and uncle at their new beach house in Florida. Needless to say, I wish I was still there. But after a fun filled weekend of bike rides, sand, seawater, tan lines, sunburns, family dinners, and site seeing, I'm glad to be back in T-town. And we're going back in July, so we'll be there again soon!

Some Instagram pictures from the trip!
I've had this idea for a couple of weeks about ice cream cupcakes after I saw one on Pinterest and one on FoodGawker. I decided to go with chocolate chip cookie dough because a few weeks ago, I made my dad a birthday cake with cookie dough frosting. Unfortunately, the pictures didn't turn out, so I never got to blog about it.

But oh my goodness, cookie dough frosting. So I had to make it again.


Seriously, cookie dough frosting might be my new favorite.

Recently, I've been having a hard time getting rid of the things I bake. I don't want them sitting in my kitchen taunting me, and there are usually left overs even after I invite my friends over. So I've been on the lookout for recipes that make 12 cupcakes instead of 24. For these ice cream cupcakes, I kind of experimented and made my own recipe for 12 chocolate cupcakes, and it turned out pretty well, but I'm still on the lookout.



CHOCOLATE CHIP COOKIE DOUGH
ICE CREAM CUPCAKES

12 Chocolate Cupcakes
3/4 cup flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup cocoa powder
1 egg
1/4 cup oil
1/2 cup hot water
1/2 tsp vanilla

Chocolate Chip Cookie Dough Ice Cream
I used a pint of Mayfield ice cream.

Cookie Dough Frosting
Adapted from Tidy Mom
1 stick unsalted butter, room temperature
1/4 cup light brown sugar
1/3 cup flour
1/4 tsp salt
1/2 tsp vanilla
1 1/2 cup powdered sugar
mini chocolate chips for decoration

  • Preheat the oven to 350 and line a cupcake tray with cupcake liners. Set your pint of ice cream out to thaw.
  • In one bowl, combine dry ingredients: flour, sugar, baking soda, salt, and cocoa powder. Carefully whisk together.
  • In another bowl, combine wet ingredients: the egg, oil, and hot water. 
  • Add the dry ingredients to the wet ingredients in stages, mixing just until blended. After each addition, scrape the sides of the bowl.
  • Fill each of the cupcake liners half or a little less than halfway full. I filled mine about halfway, but next time I'll fill them a little less. 
  • Bake for 10-12 minutes or until an inserted toothpick comes out clean.
  • Next, put the cupcakes in the freezer. I wanted to the cupcakes to be pretty solid when I put the ice cream on them, but you can probably omit this step if you want.
  • By this time, the ice cream should be pretty melty. Mine was still a little solid in the middle, so I stirred it up until it was smooth.
  • Pour/spoon ice cream into each cupcake liner until it's full. Also, the chocolate chip cookie dough pieces will probably sink to the bottom. I just made sure to get some into each cupcake liner.
  • Then put the cupcakes back into the freezer.

  • For the frosting, cream butter and brown sugar on  medium-high speed until smooth and fluffy. 
  • Add the flour, salt, and vanilla.
  • Add powdered sugar in stages, scraping the sides of the bowl after each addition.
  • Next, add 1 or 2 tablespoons of milk depending on how thick or thin you want your frosting to be. I added two tablespoons.
  • Then frost your cupcakes and add the mini chocolate chips!






Because it's summer break, a lot of people have gone home and campus has looked like a ghost town at times. Especially during the couple of weeks between the end of the spring semester and the summer semester. Some of my friends are in town, some aren't, my internship is only once a week, and I'm still on the job hunt, so I've been pretty bored at times. A couple of my friends visited this week, so not only did these cupcakes turn out wonderfully, but we got to eat them together too. It was a good time, and very much needed.

10 comments:

  1. No fair showing those photos of the trip cause I want to go back too. The cookie dough icing is so tasty, you have to make it for me again. Nice photography; the cupcakes look yummy.

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  2. These look amazinggg! Love your blog :)

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    1. Bianca, thank you so much! I like yours too. :)

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  3. Such a beautiful collage of beach photos! And the cupcakes look divine! Will have to get my kitchen in shape for you to bake next trip :)

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    1. Thanks, Aunt Amy! I would love to bake something for you guys!

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  4. These look absolutely delicious! The cookie dough cake was so good but these cupcakes look even better! Very creative idea too. Oh and your photography is really great too.

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  5. The recipe says to combine WET ingredients (egg, oil, water) but does not list water in the ingredient list. I am confused. Help!

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    1. I am so sorry! You are very right. I lost my first draft of this blog post and when I quickly rewrote it, I completely left the water out of the recipe, but it's there now. It's 1/2 cup hot water. Thank you so much for pointing this out!

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  6. How long do you leave the cupcakes in the freezer before you put the ice cream on? Then how long in the freezer before you do the frosting? thanks! Trying to make these for my husbands bday!

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    1. Hi, Meg. Freeze the cupcakes until they're hard, probably around an hour. After you put the ice cream on, just freeze them until the ice cream is solid again. Hope you like the cupakes!

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