Milk and Cookies Cupcakes

Quite a while ago, 2nd July 2012 to be exact, a very cute post appeared in my feed reader for some cupcakes.  The post was by Steph from Raspberri Cupcakes, who inspired the Fruit Tingle Macarons, for her Milk and Chocolate Chip Cookie Cupcakes.

I tend to decorate my cupcakes quite basic with my favourite rose swirl piping technique, but there are quite a few different cupcakes on my Pinterest board decorated with mini pancakes, various flowers, cream puffs and mini versions of baking equipment that I hope to try.  These cupcakes are quite cute and really easy, plus you cannot beat this classic combination so I present these Milk and Cookies Cupcakes for your viewing pleasure.

There are three components to these cupcakes.  The chocolate chip cupcakes, the condensed milk icing and the raw cookie dough filling in the middle.  First up, you want to make the cookie dough, for which you will need butter, brown sugar, plain flour, half a can of sweetened condensed milk (the rest will go in the icing), vanilla and mini chocolate chips.  Notice there are no eggs?  Well this means it is safe to eat without the risk of the nasties that sometimes come from consuming raw eggs, and given I had some leftover, this is pretty good to know!

Steph mentions on her blog that if you wanted to make this ahead of the cupcakes, such as the day before, you could freeze the dough into balls to put into the cupcake batter as it bakes.  I, like Steph just made this on the day, hollowed out the cupcake and placed balls of dough in.  But onto that later…

Beat the butter and sugar until light and fluffy then add the flour, sweetened condensed milk and vanilla.  Continue to beat until everything is well combined before stirring in the chocolate chips.  Place the dough into the fridge to firm up a little whilst you move onto the cupcakes.

Next up are the cupcakes so grab some butter, sugar, eggs, self-raising flour, salt, milk, vanilla and more mini chocolate chips.

Again beat the butter and sugar until light and fluffy and then add the eggs, one at a time, beating well between each addition.  Fold in the flour, salt, milk and vanilla and once the batter is smooth, add the chocolate chips and stir through.

For me, this batch made 12 cupcakes exactly but you may end up with more depending on how you split the batter.  I use my large ice cream scoop to fill the cupcake liners which usually makes them about 2/3 to 3/4 full.  If you are going with the frozen cookie dough option, you will need to reduce the amount of batter you put into each liner to make room for your frozen dough ball so you may end up with a few extra cupcakes (but you don’t have to tell anyone, that can be our secret).

Bake in a preheated oven for 20 minutes, or until they are cooked through and golden brown.  Let them stand for five minutes in the tin before removing and placing on a wire rack to cool completely.

The last component for the milk and cookies cupcakes is the “milk” part, being the icing.  You will need the remaining half a can of sweetened condensed milk, butter and icing sugar.

Beat the butter until it is really smooth and fluffy and then gradually add the icing sugar.  Once well combined, increase the speed on your mixer and beat for one minute.  Add the sweetened condensed milk, and again once well combined, increase the speed and beat until it is fluffy.

Now it is time to pull it all together.  Take a small, sharp knife and make a well in the middle of the cupcake.  You won’t need the offcuts, so you can save them for later.  Make sure you do leave ample cupcake around the sides as you just spent all of this time making them, you want to make sure people enjoy the cupcake as much as the cookie dough.

Take about 2 tablespoons of the cookie dough and place into the hollowed out cupcake.  I used my smallest ice cream scoop for this and used one and a half to two scoops per cupcake but adjust the amount to suit your cupcakes, making sure to fill them until they are level at the top.

Transfer your icing into a piping bag and pipe swirls onto the top of the cupcake, keeping them reasonably flat.  Take a hot spoon or small offset spatula, and flatten the centre of each icing swirl to make a home for the milk bottles and mini cookies.

Decorate the top of each cupcake with a few milk bottle lollies and some mini chocolate chip cookies to keep with the “milk and cookies” theme.  You could always opt to make your own cookies, such as my ultimate chocolate chip cookie, or you can purchase some from the supermarket instead like I did.

Things often look better as an odd number, but mix up the colours of the milk bottles and the number of cookies on each cupcake until you are happy with how they look.

For someone with a sweet tooth, I did find these incredibly sweet and only managed to eat half of one.  It also might have had something to do with the fact I made them the same day I made the chocolate macarons so I may have been all sugared out by the time I got around to these beauties.

I am really happy with how these turned out, and those that helped us eat them certainly enjoyed them as well.

And just in case you are curious as to what they look like inside…

Print Recipe

Milk and Cookies Cupcakes

Recipe adapted from Raspberri Cupcakes

Course

Cupcakes

Servings

cupcakes

Ingredients

For the cookie dough

• 55 g unsalted butter at room temperature
• 6 tbsp brown sugar
• 135 g plain/all-purpose flour
• 1/2 can sweetened condensed milk (200g)
• 1/4 tsp vanilla extract
• 1/4 cup mini chocolate chips or finely chopped chocolate

For the cupcakes

• 125 g unsalted butter at room temperature
• 155 g sugar
• 2 egg(s)
• 225 g self-raising flour
• 1/4 tsp salt
• 1/3 cup milk
• 1/4 tsp vanilla extract
• 2/3 cup mini chocolate chips or finely chopped chocolate

For the icing

• 350 g unsalted butter chopped into cubes
• 400 g icing sugar sifted
• 1/2 can sweetened condensed milk (200g)

To decorate

• milk bottle lollies
• mini chocolate chip cookies

Course Cupcakes Servings cupcakes Ingredients For the cookie dough 55 g unsalted butter at room temperature 6 tbsp brown sugar 135 g plain/all-purpose flour 1/2 can sweetened condensed milk (200g) 1/4 tsp vanilla extract 1/4 cup mini chocolate chips or finely chopped chocolate For the cupcakes 125 g unsalted butter at room temperature 155 g sugar 2 egg(s) 225 g self-raising flour 1/4 tsp salt 1/3 cup milk 1/4 tsp vanilla extract 2/3 cup mini chocolate chips or finely chopped chocolate For the icing 350 g unsalted butter chopped into cubes 400 g icing sugar sifted 1/2 can sweetened condensed milk (200g) To decorate milk bottle lollies mini chocolate chip cookies

Instructions

For the cookie dough

1. Beat the butter and brown sugar until light and fluffy.
2. Add the flour, sweetened condensed milk and vanilla.  Continue to beat until everything is well combined.
3. Stir in the chocolate chips.  
4. Place the dough into the fridge to firm up a little whilst you move onto the cupcakes.

For the cupcakes

1. Preheat the oven to 180°C and place your cupcake liners in the pan.
2. Beat the butter and sugar until light and fluffy and then add the eggs, one at a time, beating well between each addition.  
3. Fold in the flour, salt, milk and vanilla and once the batter is smooth, add the chocolate chips and stir through.
4. Using a large ice cream scoop, or spoon, divide the batter amongst the cupcake liners.
5. Place the pan into the preheated oven and bake for 20 minutes, or until they are cooked through and golden brown.
6. Stand in the pan for 5 minutes before removing and placing on a wire rack to cool completely.

For the icing

1. Beat the butter until it is really smooth and fluffy.
2. Gradually add the icing sugar.  Once well combined, increase the speed on your mixer and beat for one minute.  
3. Add the sweetened condensed milk, and again once well combined, increase the speed and beat until it is fluffy.

Assembly

1. Transfer the icing to a piping bag fitted with a round nozzle.
2. Take a small, sharp knife and make a well in the middle of the cupcake. Place 2 tbsp of the cookie dough into the hollowed out cupcake, or as much as it takes to fill the cupcake until it is level at the top.
3. Pipe swirls on top of the cupcake, keeping them reasonably flat.  Take a hot spoon or small offset spatula, and flatten the centre of each icing swirl to make a home for the milk bottles and mini cookies.
4. Decorate the top of each cupcake with a few milk bottle lollies and some mini chocolate chip cookies.
5. Serve immediately, or keep refrigerated in an air tight container (remove from fridge 30 minutes before serving).

Recipe Notes

You can make the cookie dough ahead of time, make the balls and place in the freezer. Once solid, place a ball into the cupcake batter and bake. Make sure to reduce the amount of cupcake batter in each liner so they do not overflow.