Recipe Description
Recipe Submitted By: Christina DiBenedetto of Desserted Island
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup hot water
- 1/2 cup vegetable or canola oil
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- Balls of Frozen Cookie Dough
- 3/4 cup (1 1/2 sticks) salted butter
- 1 3/4 cups powdered sugar
- 1/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla extract
- Chocolate Chips, for garnish
- Mini Chips Ahoy cookies, for garnish
1. Freeze 2inch balls of Cookie Dough for at least 2 hours.
2. Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake.
3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.
