Cookie Dough Cupcakes With Ganache Frosting Recipes

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COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING



Cookie Dough Cupcakes with Ganache Frosting image

This creative recipe couldn't be easier - or more impressive! Made from a standard box mix, simply fold in cookie dough and then decorate with the unbeatable ganache frosting. What's not to love!? -Morgan Phillips, Charlottesville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

1 package yellow cake mix (regular size)
1 cup milk
3 large eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
FROSTING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes. , Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.

Nutrition Facts : Calories 339 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 227mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 10

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon instant coffee granules
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1/2 teaspoon instant coffee granules

Steps:

  • Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Dip the tops of the cupcakes into the ganache. Do not refrigerate.

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 10

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets, for decoration, optional

Steps:

  • Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
  • Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

BUTTERY GANACHE COOKIE CUPS



Buttery Ganache Cookie Cups image

Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! -Adela Srinivasan, Parker, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons orange juice
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon confectioners' sugar
6 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely. Dust with confectioners' sugar., Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Refrigerate in airtight containers. Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.,

Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)



Ultimate Chocolate Cupcakes With Ganache Filling(ATK) image

Use a high quality bittersweet or semisweet chocolate for this recipe, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. You can omit ganache filling for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.

Provided by Coppercloud

Categories     Dessert

Time 1h2m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 16

ganache, filling
2 ounces bittersweet chocolate, chopped fine (see note)
1/4 cup heavy cream
1 tablespoon confectioners' sugar
cupcake
3 ounces bittersweet chocolate, chopped fine (see note)
1/3 cup Dutch-processed cocoa powder (1 ounce)
3/4 cup hot coffee
3/4 cup bread flour (4 1/8 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Steps:

  • FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
  • FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
  • Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
  • Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
  • TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Nutrition Facts : Calories 175.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 37.8, Sodium 164.2, Carbohydrate 20.8, Fiber 1, Sugar 13.3, Protein 2.4

COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY



Cookie Dough 'Box' Cupcakes Recipe by Tasty image

Here's what you need: vanilla cake mix, chocolate chip cookie dough, chocolate chips, cream cheese frosting

Provided by Tasty

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 4

1 box vanilla cake mix, prepared according to package instructions
8 oz chocolate chip cookie dough, 1 tube
1 cup chocolate chips
2 cups cream cheese frosting

Steps:

  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the cake batter.
  • Divide the batter evenly among a lined muffin tin, filling halfway.
  • Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
  • Bake for 20 minutes, then cool.
  • Pipe the frosting onto each cupcake, then top with chocolate chips.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, Sugar 50 grams

COOKIE DOUGH CUPCAKES



Cookie Dough Cupcakes image

Can't decide between cookies or cake? Have both! I discovered this recipe on a blog (cupcakeproject.com) and made a few adjustments to the directions as the original was a little difficult to follow. These cupcakes are absolutely delicious and complete with a raw cookie dough surprise on the inside! Topped with some cookie dough icing and this makes for a fantastic treat for any occasion! (This recipe looks overwhelming, I admit, but it's pretty easy and well worth the effort!) NOTE: If you use any flour other than self-rising cake flour as the recipe calls for, it will cut the number of cupcakes in half!!)

Provided by pott3r

Categories     Dessert

Time 40m

Yield 12 cupcakes, 6 serving(s)

Number Of Ingredients 22

cupcake batter
1 1/4 cups unsalted butter, melted
3/4 cup self-rising cake flour
3 tablespoons white sugar
5 tablespoons brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 tablespoons milk
1 cup semi-sweet chocolate chips
cookie dough batter (Eggless)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
4 tablespoons milk
3/4 cup semisweet mini chocolate chips
cookie dough frosting
1 cup eggless cookie dough batter
1/2 cup heavy cream

Steps:

  • Preheat oven to 400°F.
  • Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
  • Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
  • Bake at 400F for 15-20 minutes.
  • While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
  • Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
  • Add in chocolate chips to the remaining batter and set aside.
  • In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
  • When cupcakes are cooled, use a paring knife to cut a hole in the top.
  • Frost cupcakes with cookie-dough icing.
  • Roll cookie dough into little balls and plop them in the centre of the cupcakes.
  • Serve and enjoy!

Nutrition Facts : Calories 1370.6, Fat 86.5, SaturatedFat 53.3, Cholesterol 262.9, Sodium 526, Carbohydrate 146.7, Fiber 4.5, Sugar 97, Protein 11.7

CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Delicious fudgy cupcakes dipped in chocolate ganache.

Provided by ANNALAURANELSON

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h25m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup unsalted butter, at room temperature
4 large eggs, at room temperature
1 (16 ounce) can chocolate syrup
1 tablespoon vanilla extract
1 cup all-purpose flour
½ cup semisweet chocolate chips
1 cup semisweet chocolate chips
½ cup heavy cream
½ teaspoon instant coffee granules

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
  • While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
  • Dip the top of each cupcake in the ganache. Do not refrigerate.

Nutrition Facts : Calories 436 calories, Carbohydrate 62.7 g, Cholesterol 95.9 mg, Fat 19.6 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 56.6 mg, Sugar 46.9 g

CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING



Chocolate Cupcakes with Whipped Ganache Frosting image

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h5m

Yield Makes about 18

Number Of Ingredients 12

3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Whipped Ganache

Steps:

  • Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
  • Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
  • Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

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