Chocolate Snickerdoodle Cookie Dough Cupcakes with Cinnamon Buttercream
Author: 
Recipe type: Cupcakes
Serves: about 16 to 18 standard cupcakes
 
Ingredients
  • FOR THE COOKIE DOUGH
  • ½ cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • FOR THE CUPCAKES
  • ½ cup (4 ounces or 125 ml) strong brewed coffee, hot
  • ¾ cup (42 grams) cocoa powder
  • ½ cup (4 ounces or 125 ml) warm milk
  • 1½ cups (191 grams) all-purpose flour
  • 1 teaspoons baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick or 113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) sugar
  • 2 eggs, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
Instructions
  1. To make the cookie dough:Combine the flour, cinnamon, and salt in a small bowl; set aside.
  2. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Stir in the vanilla and most of the milk; mix well. Add the flour and mix until the ingredients are thoroughly combined. If the mixture is too dry, add more milk. If it's too wet, add a little more flour. Cover the bowl and chill for at least 1 hour in the refrigerator.
  3. Once the cookie dough is chilled, remove it from the refrigerator and roll 1 tablespoon of dough into balls. Place the rolled cookie dough on baking sheets lined with parchment paper or Silpat mats and chill until the cupcake batter is ready.
  4. To make the cupcakes: In a medium bowl, or a two cup measuring cup, stir the coffee and cocoa powder together until dissolved. Stir in the milk. Set aside until cooled to room temperature, or place in the refrigerator for about 30 minutes.
  5. Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
  6. In a medium bowl sift together the flour, baking soda, baking powder, and salt; set aside.
  7. In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle ⅓ of the flour mixture over the bowl and mix until just combined. Add ½ of the chocolate mixture, mixing again until just combined. Repeat with reamining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.
  8. Place 3 tablespoons of batter in each cupcake liner. Place one cookie dough ball in the center of each raw cupcake. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.
Recipe by Bakingdom at http://bakingdom.com/2015/02/chocolate-snickerdoodle-cookie-dough-cupcakes.html