So, as I said before, I was entering a baking competition with one of my friends. I did most of the baking, while she did most of the decorating. It was a perfect team. Except for one thing, I failed miserably at making our star cupcakes. I was inspired to make these cupcakes by a variety of cookie dough filled cupcakes I found on Pinterest. In fact, Cupcake Project's cookie dough cupcakes were my first pin on Pinterest. More inspiration came from Chef in Training's cookie dough cupcakes with cookie dough buttercream frosting. The recipe I ended up choosing, however, came from Frosted Bake Shop's chocolate chip cookie dough cupcakes. In hindsight, I should have followed the recipe exactly as it was given, but I got carried away making substitutions. I ran out of eggs so I did a little research and saw that you can replace eggs with a combination of baking soda and water. This was wrong. Especially when making cookie dough cupcakes, since cookie dough already has baking soda. The cupcakes ended up exploding, made quite a mess, and tasted disgusting.
Since this isn't exactly what anyone wants to eat, I recommend following the directions given by Frosted Bakeshop, adapted slightly in order to accommodate dorm baking.
1 1/2 cups flour
1/4 tsp. baking soda
1/4 tsp salt
1/2 cups softened butter
1/4 cup regular sugar
1/2 cup brown sugar
2 tsp. vanilla extract
1 cup mini chocolate chips (regular chocolate chips will work if you don't have mini ones)
1 box white cake mix (yellow cake would work, too)
1 1/3 cup water
1/3 cup vegetable oil
The first step is to prepare the cookie dough. Beat the butter, sugar, and brown sugar until smooth (you can use a manual mixer, if you have one, but if you're only using a spoon, it will be much harder). Then, add in the egg and the vanilla, mixing well until blended.
Next, slowly mix in the flour, baking soda, and salt until it is doughy.
Then, fold in the chocolate chips. Form the dough into small balls and place on a baking sheet (covered in parchment paper if at all possible). Freeze the dough balls for at least 2 hours.
After at least 2 hours have past, preheat the oven to 350 degrees.
In a large mixing bowl (the one you previously used will work fine), mix together the box of cake mix, water, vegetable oil, and eggs. Do not make any substitutions for the eggs.
Next, pour batter into a cupcake pan lined with baking cups, as you would any other cupcakes. Place frozen dough balls in the center of each unbaked cupcake.
Bake for about 20-25 minutes, then allow to cool before removing from the pan and frosting the cupcakes.
Finally, clean up your mess and enjoy your cupcakes.
I wish I had followed these instructions more precisely, as I'd been looking forward to these cupcakes for so long. Next time I try these cupcakes, I'll be more precise. And, just like the other cupcakes I made, I have learned that I need to test recipes well in advance. Because a mess like this the night before a competition is the LAST thing I needed.
But, when life gives you extra cookie dough, make extra cookies. Homemade chocolate chip cookies fix every problem in life.
Subscribe in a reader