I discovered this recipe checking out Let’s Get Caking’s fabulous post on her luggage cake. She is another hobby baker and we must be kindred spirits because we ended up with very similar names for our sites. So while checking out her cake I saw she used this chocolate chip frosting and I HAD to try it. I made up an excuse to try out this recipe and my new Cupcake Genius pan at the same time.
The original Chocolate Chip Cookie Dough Recipe can be found at http://cakecentral.com/recipes/7600/chocolate-chip-cookie-dough-icingfilling
For me the original recipe is a little bit thin as a filling. I’m sure it is great as a frosting but for my version of this I doubled the eggless cookie dough portion.
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Eggless cookie dough (recipe below)
1/2 cup butter, softened
1/2 cup brown sugar, plus 2 tablespoons
4 teaspoons water
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
4 oz grated bakers unsweetened or semi-sweet chocolate
MAKE EGGLESS COOKIE DOUGH:
- Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Grate 4 oz of bakers chocolate on a regular cheese grater. When you grate the chocolate it will be very fine. This is perfect. Reserve 1 or 2 tablespoons of the grated chocolate for topping. Fold the chocolate into the batter. Store in refrigerator until ready to use.
- In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
- Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined.
- Add eggless cookie dough to mixture
I had my DH’s company taste test these cupcakes and they were a big hit. Everyone said the filling was the best part.