Chocolate Chip Cookie Dough Cupcakes - Rich chocolate cupcakes filled with a decadent chocolate chip cookie dough center! Delicious and super easy to make!
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Today is my birthday! And because I'm the "baker" in the house, most years it's up to me to make something sweet to celebrate.
These Chocolate Chip Cookie Dough Cupcakes I'm sharing today are a dessert lover's dream come true. I mean who hasn’t eaten the cookie dough before baking the cookies? And, who doesn’t love cookie dough ice cream?
I’m a fan of everything cookie dough, but adding it to a cupcake transforms cookie dough into a TRULY decadent treat - perfect for birthday celebrations.☺️
HOW TO MAKE COOKIE DOUGH-FILLED CUPCAKES
For this recipe, you'll need:
- Butter
- White sugar
- Brown sugar
- Egg
- Vanilla extract
- Flour
- Baking soda
- Salt
- Mini semi-sweet chocolate chips
Grab all your ingredients and let’s get started! First, you're going to whip up your cookie dough.
- Beat butter, white sugar, and brown sugar together. You can do this with a handheld mixer or a stand mixer, if you have one available.
- Mix it until it's creamed. If you're not sure what creaming is, it's the technique of softening a solid fat like butter into a smooth mass and then blending it with other ingredients.
- Add the egg and vanilla extract. Then, beat again. Make sure to scrape down the sides of the bowl to fully incorporate all of the ingredients.
- Next, add flour, baking soda, and salt. Beat the mixture until the dough is uniform.
- Fold in your semisweet chocolate chips. You will want to use a spatula for this part. I have found that a silicone spatula works best for folding ingredients together for baked goods.
- The cookie dough is ready to be formed!
Go ahead and form the dough into tablespoon-sized balls.
You're going to want to freeze the dough until it is solid. You can place the cookie sheet right into the freezer and allow the dough to flash freeze. This will take about an hour.
In the meantime, you can begin making your cupcakes. Preheat the oven to 350℉, then line 24 muffin cups with paper liners.
- Beat 3 eggs for 30 seconds in a large mixing bowl.
- Add the cake mix, water, and oil.
- Beat the mixture until smooth.
Fill each of the cupcake liners ⅔ of the way full. Use an ice cream scoop if you'd like to make each cupcake approximately the same size.
Add one cookie dough ball to each cupcake. Place it gently on top of the batter, taking care not to push it "in" to the cupcake.
You'll want them to look similar to what's pictured in the photo below.
After you bake the cupcakes, you'll see how the cupcake rises around the cookie dough ball, enclosing it completely.
While the cupcakes cool, you can start preparing the frosting. Begin by creaming the butter and powdered sugar together, and then add the milk and vanilla.
Mix the frosting until it is creamy and spreadable.
Frost the cupcakes, garnish them with a few mini chocolate chips and these little beauties are ready to eat!
IS RAW COOKIE DOUGH SAFE TO EAT?
It depends on the recipe being used to make the cookie dough. Cookie dough that contains eggs (like this recipe) is NOT safe to consume raw. This is because uncooked eggs can pose a risk of salmonella poisoning.
HOW SHOULD I STORE LEFTOVER CUPCAKES?
If you know you won't be eating the cupcakes right away, I'd hold off on frosting them until the day they'll be consumed. The cupcakes can be stored covered at room temperature for up to 3 days, or in the refrigerator for up to 5.
Once frosted, store covered in the refrigerator for best results. I love this cupcake carrier for easy storage and transportation!
CAN I FREEZE CUPCAKES?
Absolutely! Wrap your unfrosted cupcakes in plastic wrap, place in an airtight freezer-safe container or a freezer bag and place them in the freezer. You can store them for up to 3 months.
CRAVING MORE COOKIE DOUGH?
Try these cookie-dough inspired recipes:
Chocolate Chip Cookie Dough Cupcakes
Ingredients
For the Cookie Dough
- ½ cup butter (softened)
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup miniature semisweet chocolate chips
For the Cupcakes
- 1 18.25 ounce box chocolate cake mix
- 3 eggs
- 1⅓ cups water
- ⅓ cup vegetable oil
For the Frosting
- ½ cup butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
For the Cookie Dough
- In a medium mixing bowl, beat butter, white sugar, and brown sugar together until creamy.
- Add egg and vanilla. Beat again.
- Add flour, baking soda, and salt. Beat until until dough is uniform.
- Fold in the chocolate chips.
- Form the dough into tablespoon-sized balls.
- Place onto a baking sheet lined with parchment paper. Freeze until solid. This will take about 2 hours.
For the Cupcakes
- Preheat oven to 350º Fahrenheit.
- Line 24 muffin cups with paper liners.
- In a large mixing bowl, beat 3 eggs for 30 seconds.
- Add cake mix, water, and oil. Beat until smooth.
- Fill each cupcake liner ⅔ full.
- Remove cookie dough balls from freezer and place one on each cupcake. Do not push the balls down.
- Bake for 20 minutes or until a toothpick comes out clean in the cake part of the cupcakes.
For the Frosting
- In a medium mixing bowl, cream butter and powdered sugar together.
- Add the vanilla and 2 tablespoons of milk. Beat or mix well.
- If the frosting is too thick, add more milk. If it is too thin, add more powdered sugar.
Notes
- Freeze your cookie dough before adding it to your cupcake mix.
- Hold off on frosting your cupcakes until the day they’re consumed for best results.
- Store at room temperature for up to three days, or in the fridge for 5 days.
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