Prep Time: 1 hour, 10 minutes
Cook Time: 20 minutes
Who doesn’t like chocolate chip cookie dough!? I don’t know why I haven’t made these before!
This recipe was adapted from Recipe Girl. I decided to make a vegan chocolate cupcake as I find them much more moist than most regular chocolate cakes. They are then filled with a cookie dough which remains gooey when cooked, and topped with cookie dough frosting.
I have to warn you though…these are sweet. So sweet they hurt my teeth. But from the comments I received from those who devoured them, I think they’re worth it!
- 105g plain flour
- 1/8 tsp bicarbonate of soda
- 1/8 tsp salt
- 115g unsalted butter – melted
- 55g light brown sugar
- 2 tbsp granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 100g chocolate chips
- In a small bowl, stir together the flour, bicarb and salt.
- In a medium bowl, mix together the butter, sugars, milk and vanilla with an electric whisk.
- Stir in the dry ingredients – mix well.
- Add the chocolate chips and stir again.
- Place the bowl in the fridge for 30 minutes.
- Remove the cookie dough from the fridge and line a baking tray with greaseproof paper. (this is so good you will want to lick the bowl clean!)
- Scoop out small balls of cookie dough (around the size of a ferrero rocher) and place on the baking tray.
- Pop these in the freezer for at least 30 minutes.
Recipe taken from Vegan Cupcakes Take Over The World.
- 245ml soya milk
- 1tsp cider vinegar
- 150g granulated sugar
- 75g rapeseed oil
- 1tsp vanilla extract
- 1/2 tsp chocolate extract (or more vanilla extract)
- 140g plain flour
- 35g cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 180C and add cupcake cases to a muffin tin.
- Whisk the soya milk and cider vinegar together in a large bowl. Set aside to curdle.
- Add the sugar, oil, vanilla extract and chocolate extract to the soya milk mixture and beat until foamy.
- In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
- Add half the dry ingredients to the wet ingredients and mix. Add the remainder of the wet ingredients and beat until there are no large lumps.
- Divide the mixture into the cupcake liners (I use an ice cream scoop to do this) filling three quarters of the way.
- Drop a ball of frozen cookie dough into the centre of each cupcake.
- Bake for 18-20 minutes.
- Transfer to a cooling rack to cool completely before frosting.
- 345g unsalted butter
- 280g icing sugar
- 75g light brown sugar
- 70g plain flour
- 1 1/2 tbsp milk
- 1 tsp vanilla extract
- chocolate chips – for decoration
- mini chocolate chip cookies – for decoration
- Using an electric mixer, mix the butter and sugar until pale and creamy – this could take a few minutes.
- Mix in the flour, milk and vanilla and mix on a medium speed until well combined.
- Turn the mixer to full and beat until thick and creamy.
Pipe this onto your cooled cupcakes and top with chocolate chips and a miniature chocolate chip cookie if wanted….I did this the night before and by the next morning these had gone a bit soggy from being in the frosting over night. So my advice would be to put these on at the last minute – just before eating.