Chocolate Chip Cookie Dough Cupcakes

Chocolate Cookie Dough Cupcakes are a cookie dough lovers’ dream!  A deliciously moist chocolate cupcake has a hidden chocolate chip cookie dough filling that makes every bite a mouthwatering delicious treat!

Cookie Dough Cupcakes

Chocolate cupcake + Cookie Dough = HOLY GOODNESS!!!

Baked inside this cupcake is a chocolate chip cookie dough ball.  Yah, you read me right. Cookie Dough. The best thing that God ever created inside this cupcake.

This frosting works great with my black and white cupcakes,  It might even be great with my simple chocolate cupcake recipe that is usually topped with a whipped ganache frosting.

How do I Keep the Cupcake Batter Moist?

There are a few tips for making your actual cake moist and delicious.  My standard is to watch the temperature of my oven and cook my cake slow and low to prevent it from drying out. 

Another good method is to add in ¼ cup sour cream or milk to the batter.  This extra moisture really helps keep the cake moist without altering the overall texture and result.

Another super moist cupcake option is my Nutella bliss cupcakes.  They are so delicious! 

How do I Make the Frosting Smoother for Cookie Dough Filled Cupcakes?

Using brown sugar in your frosting can sometimes lead to a slightly grainy texture.  There are easy solutions to fix this, that will keep your buttercream perfectly fluffy and delicious.

The first suggestion is to continue creaming your sugar and butter for longer to make it creamier.  In fact, the longer you cream the combination the fluffier it will become. 

Another great frosting that sometimes is grainy is my death by Oreo cupcake frosting. You’ll love this recipe and find it can easily work with this cupcake as well.

Does the Cookie Dough Need to be Frozen?

For the cookie dough filling in the cupcake, you will need to make sure it is chilled.  You can freeze it if you want, but that is not necessary and may result in a slightly underdone cookie inside your cupcake.

I like to make the cookie dough and roll into balls then freeze it on a baking sheet first.  You can bag up the dough for use in these cupcakes, or just to make as cookies later down the road.

ProTip:  If you are in a hurry, you can also use ready made cookie dough for the filling in this cupcake.

Why Do You Add Flour to the Frosting?

The addition of flour to the frosting recipe helps add the flavor of cookie dough to the frosting.  If you prefer to leave it out, you can, but it won’t have the same perfect cookie dough flavor.

Can I Make These Mini Chocolate Chip Cookie Dough Cupcakes?

If you want to make them into mini cupcakes all you have to do is lower the bake time!  You’ll make your cookie dough filling smaller, and then bake them for a shorter time. The result is delicious miniature cupcakes everyone loves. 

Chocolate Chocolate Chip Cookie Dough Cupcakes

Yield: 12 cupcakes

Cook Time: 20 minutes

Total Time: 20 minutes

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Ingredients

Cookie Dough Filling:

• 3/4 cup flour
• 1/8 tsp baking soda
• 1/8 tsp salt
• 4 Tbsp unsalted butter, melted
• 1/4 cup packed brown sugar
• 2 Tbsp sugar
• 2 Tbsp milk
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Chocolate Cupcakes:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder (optional)
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract

Cookie Dough Frosting:

• 12 Tbsp unsalted butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 Tbsp milk
• 1 tsp vanilla extract
• Decorate:
• additional mini chocolate chips
• 12 mini chocolate chip cookies (I used Chips Ahoy)

Instructions

Cookie Dough Filling:

2. In a small bowl, sift together the flour, baking soda and salt.
3. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
4. Whisk in the dry ingredients and the chocolate chips until smooth.
5. Refrigerate for 15 to 30 minutes or until firm.
6. Scoop out dough into 12 balls. Freeze for at least 30 minutes.

Chocolate Cupcakes:

1. Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
3. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
4. Fill each cupcake liner 1/2-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!
5. Gently press a cookie dough ball into the center of each cupcake, only submerging the ball 1/2 way.
6. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
   
7. Cool the cupcakes completely before frosting.

Cookie Dough Frosting:

1. In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
2. Add the flour, milk and vanilla and beat on high until well combined.

To Assemble:

1. Pipe swirls of frosting onto each cupcake.
2. Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.

Notes

Source: cupcakes & frosting slightly adapted from RecipeGirl