More stress baking happened this weekend. The result? Chocolate fudge cupcakes with cookie dough filling topped with chocolate frosting and caramel drizzle finished with a tiny sprinkle of sea salt.
For now though, I’ll share with you the simple tricks of these great cupcakes.
1 14oz can Sweetened Condensed Milk
Batch of favorite Chocolate Chip Cookie Dough
Batch of favorite Chocolate Cupcake Batter
Batch of favorite icing
Sea Salt, to taste
Remove label from unopened can of condensed milk. Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan. Simmer, uncovered for 3 hours ensuring the level of water is always covering the can. Carefully remove can from heat and allow to cool completely before opening to use the caramel.
Meanwhile, prepare favorite cookie dough recipe. Refrigerate cookie dough for about an hour, until easy to work with and not sticky. Roll cookie dough into 24 small 1 to 1 1/2 inch balls. Freeze these for at least 30 min, longer if you want the cookie dough more raw in the center.
*Note: The more raw you want your cookie dough in the center, it is recommended you use an egg-free recipe. Since my cupcakes come out with the cookie dough baked as opposed to raw, I don’t worry about this as much.
Heat oven to 350 degrees Farenheit or temperature recommended for cupcake batter recipe. Prepare two 12 cupcake tins with cupcake liners.
Prepare favorite cupcake batter recipe.
Fill each cupcake cup approximately three quarters of the way full.
Remove cookie dough balls from freezer and carefully place one ball into each cup of batter. Allow to sit on top if you’d like the dough to be more in the center of the cupcake or press gently to the bottom of the cup.
Bake for the recommended time of the cupcake batter directions. Test with a toothpick for doneness (toothpick comes out clean when done).
Allow to cool thoroughly.
Top with your favorite chocolate icing, then carefully pipe or drizzle the caramel over the cupcakes. Finish with a fine sprinkle of sea salt.