Let me clarify.
Browned butter strawberry cookie dough, stuffed inside a chocolate cupcake, topped with strawberry whipped cream. But I thought that was too long of a title.
This is a conglomerate of a few different, but equally amazing, recipes and concepts that I stuck together into one cute little cake. Twenty-six cute little cakes, really, for the second recipe of Strawberry Week here on Teenage Cakeland.
The first part of the recipe is the browned butter cookie dough. Brown your butter beforehand and let it cool completely to room temperature before beginning to cream it. You will also need to chop two cups of strawberries- use one for the cookie dough and one for the whipped cream later on.
Also, the cookie dough is egg-free, so it’s completely okay to eat it raw! My favorite part of the whole process.
The second part of the cupcakes is the cupcakes themselves. Stefani of Cupcake Project has had an ultimate vanilla cupcake that I’ve used since I started baking, and she and her explorers have finally come up with the ultimate chocolate cupcake!! I was so excited that I used it as soon as I saw it. It was as good as advertised- very soft and light and moist and chocolatey, but not overpoweringly so. Thank you, Stef!
Drop about a tablespoon of cake batter into each of 26 cupcake liners, then a tablespoon of cookie dough, then a tablespoon more of cake batter. Make sure the cake batter covers the cookie dough completely to create nice, rounded tops.
After the cupcakes have baked and cooled, make the whipped cream. Use a cup of heavy cream and three tablespoons sugar, adding the sugar gradually after soft peaks have formed in the cream. Then add a teaspoon of vanilla and the other half of the chopped strawberries from before. Cut the strawberries into really tiny pieces, so they flavor is more prominent. If there are any extra strawberry juices in the bowl, dump them into the whipped cream.
Frost the cupcakes when they have cooled completely.
I made these cupcakes for my friend Michaela’s birthday. She took a few, and the rest went to my math class, where they were actually fought over and quickly devoured. So, yeah, I’d say they’re pretty good.
Strawberry Cookie Dough Stuffed Chocolate Cupcakes
Browned Butter Strawberry Cookie Dough adapted from Joy the Baker
- 1 stick browned butter, cooled to room temperature (tutorial here)
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 tsp vanilla
- 3 tbs milk (almond, soy, or dairy)
- 1 cup + 2 tbs flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup chocolate chips
- 1 cup chopped strawberries
- Cream the butter and sugars for three to five minutes, until light and fluffy. Add the vanilla and milk.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- On low speed, add the flour mixture to the stand mixer and blend until just combined. Mix in the chocolate chips and chopped strawberries by hand with a rubber spatula.
- Cover the bowl and place in the refrigerator to chill while you make the cupcake batter.
Chocolate Cupcakes from Cupcake Project
- 1/2 stick butter, room temperature
- 1 cup sugar
- 2 oz melted chocolate, just cool enough to touch- I used 1/3 cup melted semisweet chocolate chips
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup + 1 tbs oil
- 2 tsp vanilla
- 1/3 cup sour cream or yogurt
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 1/2 cup water or coffee, room temperature – I used water
- Preheat oven to 350 degrees and line several muffin tins with 26 liners.
- Beat the butter and sugar at medium speed in the bowl of a stand mixer until fully combined, and the mixture resembles wet sand.
- Add the melted chocolate and mix until just combined.
- Add the eggs and egg yolks one at a time, beating each until just combined and scraping the bottom and sides of the bowl with a rubber spatula after each addition.
- Mix in oil, vanilla, and sour cream or yogurt until just combined.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add the dry ingredients alternately with the water or coffee. Add the dry ingredients in three additions and the water or coffee in two, beginning and ending with the dry ingredients.
- Place one tablespoon cake batter into each cupcake liner. Drop a tablespoon cookie dough on top, then another tablespoon of cake batter to cover the cookie dough completely. I used a cookie scoop to drop in the cake batter and a spoon for the cookie dough.
- Bake 18 minutes and check for doneness. If not done, bake for another three minutes and check again.
- Cool to room temperature.
Strawberry Whipped Cream
- 1 cup heavy cream
- 3 tbs sugar
- 1 tsp vanilla
- 1 cup strawberries, chopped into very small pieces
- Chill the cleaned and dried bowl of your stand mixer and its paddle attachment for fifteen minutes.
- Beat the heavy cream on medium-high speed until soft peaks form, then gradually add the sugar and vanilla and continue beating until stiff peaks form.
- Mix in the strawberries by hand, plus any juices left in the bowl from the strawberries.
- Frost the cupcakes when they have cooled completely.
I don’t make many cupcakes (because cakes are so much cooler), but this recipe was a winner. Did I mention my math class was fighting over them? The browned butter strawberry cookie dough is difficult to resist in and of itself, with its deep salty flavor and cool strawberry bits. I ate a good deal of it raw, I have to admit. Good thing it’s eggless. The ultimate chocolate cupcake certainly lived up to its name- soft and light, and chocolatey by just enough. I think the strawberry whipped cream was a good choice to top the whole thing off. It brought out the strawberry flavor of the cookie dough but didn’t take away from the chocolate cupcake. The texture difference between the three elements was really great, as usual- I love cookie dough stuffed cupcakes with all my heart <3! After trying these, I wouldn’t doubt it if you do, too.