Chocolate Chip Cookie Dough Cupcakes with Whiskey Buttercream

Whiskey and Chocolate Chip Cookies might seem like an odd combination, but for some, a warm gooey chocolate chip cookie is a perfect pair to a glass of whiskey, straight up or on the rocks. I confess whiskey is not my drink, but hand me a spiced rum and coke and give me a fresh baked cookie, and I'm in heaven! 

In fact, here is evidence of a Friday night not that long ago ...

Release the Kraken! 

So, I wasn't quite as shocked as one would think when the request came for 'Jim' and Chocolate Chip Cookie Cupcakes. As a coworker was describing a Chocolate Chip Cookie Cupcake with a Chocolate Chip Cookie Dough Filling and a 'Jim' Whiskey Buttercream Frosting, my taste buds came alive and I was excited to search for the perfect recipe to adapt for High Altitude Cupcakes.

drum roll please ....

I found exactly one recipe. Yes, you read it correctly. There is exactly one recipe for Chocolate Chip Cookie Cupcakes that has been used and reused everywhere. Wow! Props to Annie, from Annie's Eats. I really didn't see any modifications to the recipe either, just rewritten with a small source attribution somewhere on the page. Not that the recipe is bad (it must be good, its everywhere!), I was just expecting options and to be honest, something with less butter. 

(I actually made these cupcakes last Monday, but didn't have time to share them. And on that very same week Stef from The Cupcake Project shared a recipe)

There are slight modifications for high altitude, increase the flour, use dark brown sugar, and increase the milk slightly. It is a bit scary at first because the consistency is so dense. I was afraid that I just baked a large cupcake shaped cookie! Despite that it weighed a brick, it actually has the consistency of a cupcake and is delicious!

Chocolate Chip Cookie Cupcakes

adapted from Annie's Eats

preheat oven to 350 degrees

3 sticks unsalted butter, softened

1 1/2 cups dark brown sugar, packed

4 large eggs, at room temperature

16 oz all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup plus 2 tbsp milk 

2 tsp vanilla extract

1 tbsp vanilla bean paste

1 cup semi-sweet chocolate chips

1. Cream butter and sugar until light and fluffy
2. Combine flour, baking powder, baking soda, and salt in a large bowl and set aside
3. Combine milk and vanilla in a small bowl and set aside
4. Add eggs one at a time to the butter mixture until combined
5. Using a wooden spoon, add the flour mixture alternating with the milk mixture, starting and ending with the flour just until mixed
6. Fold in chocolate chips

Makes 24 cupcakes. Bake for 20 minutes or until a tester comes out clean. Set aside to cool.

Chocolate Chip Cookie Dough Filling
adapted from Annie's Eats

4 tbsp unsalted butter, softened
6 tbsp dark brown sugar, packed
1 cup plus 2 tbsp all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp vanilla extract
1/4 cup mini semisweet chocolate chips

1. Cream butter and sugar until light and fluffy
2. Add flour, milk and vanilla
3. Stir in chocolate chips

Cover and store in refrigerator for about an hour. Use the cone method to fill cupcakes with Chocolate Chip Cookie Dough Filling. Yum!

Whiskey Buttercream Frosting

1 cup unsalted butter, softened

4 cups powdered sugar

1/2 tsp salt

1 tbsp vanilla bean paste

1 tbsp whipping cream

1-3 tbsp Jim Bean Whiskey

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes. Top with mini-chocolate chips if desired.

Chocolate Chip Cookie Dough Cupcakes with Whiskey Buttercream are a new favorite of several of my coworkers. The whiskey definitely enhances the chocolate chip cookie cupcakes and takes it to a new level. Delish. I will have to go to that same coworker for more cupcake inspirations!