Chocolate Chip Cookie Dough-Topped Cupcakes

Check out this amazing recipe (and part of the blog) from the Not Eating Out In New York blog.

Warning: This product contains raw egg.

It has, however, been tested in the Brooklyn kitchen of Not Eating Out in New York, and ingested at a gathering of cupcake enthusiasts in Manhattan, held by the blog Cupcakes Take the Cake. It was deemed delicious by all, and no subsequent injuries were suffered that I am aware of.

Despite the slight risk of Salmonella and other food-bourne illnesses, cookie dough has probably been eaten by every American since the raw dough craze took off in the early 1990’s — in ice creams, refrigerated tubes, and straight from the mixing bowl. Here it’s transplanted on a vanilla cupcake as a frosting substitute. When I brought these to a cupcake social hosted by Rachel and Nichelle of Cupcakes Take the Cake last week (just something I scraped together on a whim, which I’ll describe further below), I had no idea the reception they would receive. Rachel’s eyes nearly popped out of their sockets when I told her what was on them — no, it’s not chocolate chip cookie dough-flavored frosting, it’s really the raw dough. This is more or less the same reaction that occurred with everyone else at the party once they found out.

Chocolate Chip Cookie Dough-Topped Cupcakes
(makes 6 cupcakes)

for the basic vanilla cupcakes:
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg
3/4 all-purpose flour
a little less than 1 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cup milk
pinch of salt

for the cookie dough:
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1 tablespoon sugar
1/3 of a beaten egg (save the rest for next morning)
1/4 teaspoon vanilla
pinch of salt
1/2 cup or so semi-sweet chocolate chips or chunks

Preheat oven to 375 degrees. In a mixing bowl, beat together the butter, sugar and vanilla for the cupcakes only. Add egg and beat until fully blended and creamy. Combine the flour, baking soda and salt in a separate bowl. Gradually add flour mixture to butter mixture, alternately adding the milk gradually. Divide equally among six cupcake liners in a muffin tray. Bake about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.

Meanwhile, make the cookie dough: Beat together the butter, sugars and vanilla. Add the egg and beat until creamy. Gradually add the flour and salt, and once fully blended and smooth, add the chocolate chips. Cover and chill in the refrigerator at least 15 minutes. Divide dough into 6 equally-sized balls and press with your palms into discs resembling chocolate chip cookies. Press on top of the cooled cupcakes.

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