Our cupcake contributor, Lauren of EllenJay Events, is here with a decadent new recipe….
Calling all chocolate chip cookie lovers! Or should I say cookie dough lovers? I’d like to introduce you to the ultimate cupcake to satisfy both a chocolate and cookie craving all in one bite! These Chocolate Chip Cookie Dough Cupcakes have just become the new favorite cupcake at our house and I hope you will enjoy them just as much! It’s chocolate cake, filled with cookie dough, covered in cookie dough frosting, topped with chocolate chips and a mini cookie dough cookie on top! Do you think there is enough cookie dough involved? Oh my goodness these are so yummy, I ate three in one day!
These cupcakes start out with a simple and super moist chocolate cake recipe. The recipe is so easy you don’t even need to use a mixer, just whisk all the ingredients together by hand. Next comes the fun part…we are going to fill the center of the cupcakes with cookie dough. It’s going to be a little surprise inside once you take a bite! The best part, is that the cookie dough doesn’t contain any raw eggs, so feel free to snack on it all you want as you fill the cupcakes. To hollow out the center of the cupcakes you can use a cupcake corer or apple corer, either one will do the trick. Then grab a melon baller and scoop some cookie dough into the center of each cupcake. If you don’t have a melon baller, just grab some dough and roll it into a ball with your hands.
To make the cookie dough frosting I thought the logical place to start was with the basic ingredients used to make chocolate chip cookies. So looking at the back of the bag of Nestle Toll House morsels I started combining the butter, sugars, flour and vanilla in a bowl, omitting the eggs, salt and baking soda. I then added in some confectioner’s sugar and milk to create a fluffy frosting. This icing flavor is truly an exact replica of cookie dough. My fingers kept sneaking back in the mixing bowl to sample, it was just that good!
So if your pantry isn’t already stocked full of chocolate chips like mine is, then hurry out and grab a bag because you are going to want to make these immediately! This is such a fun recipe that your kids would absolutely have a blast helping you with!
Chocolate Chip Cookie Dough Cupcakes
recipe by Lauren Kapeluck
(makes 28 cupcakes)
For the Cake:
2 cups all-purpose flour
2 1/4 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
1 tsp vanilla
2 eggs
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In large bowl combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Whisk until well combined.
- Add oil and sour cream and mix together with whisk.
- Gradually add water and continue to whisk.
- Add vanilla and eggs and whisk until combined.
- Fill cupcake liners 2/3 full with batter.
- Bake for 16 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Once cupcakes are completely cool, hollow out the center of your cupcakes using a Cupcake Corer or Apple Corer.
- Fill centers will Cookie Dough and frost with Cookie Dough Icing. Garnish with chocolate chips and a mini Cookie Dough cookie.
For the Cookie Dough filling:
1 stick unsalted butter, softened
2/3 cup light brown sugar
1 tsp vanilla
1 14 oz can sweetened condensed milk
2 cups all-purpose flour
1/2 cup mini chocolate chips
- In bowl of stand mixer beat butter, sugar and vanilla until creamy.
- Gradually add in flour and sweetened condensed milk and mix until well combined.
- Stir in chocolate chips.
- If dough seems too sticky, put in refrigerator to set up for about 30 minutes before filling cupcakes.
- Fill center of cupcakes with Cookie Dough. I used a melon baller to get a consistent size ball for each cupcake.
- Roll out the left over cookie dough using a rolling pin and cut out mini cookies using a small circle cutter. Chill the dough cookies until they are firm and then use to decorate the tops of the cupcakes.
For the Icing:
2 sticks unsalted butter, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 cups all-purpose flour
2 cups confectioner’s sugar
1 1/2 tsp vanilla
1/3 cup milk
- In bowl of stand mixer cream butter, brown sugar and granulated sugar together for 1-2 minutes until creamy.
- Gradually add in flour and confectioner’s sugar mixing well and scraping down sides of bowl.
- Add milk as needed to reach desired consistency.
- Mix in vanilla.
- Continue to mix icing for 3-4 minutes.
- Place icing in piping bag fitted with large round tip and swirl on top of cupcakes.
- Sprinkle mini chocolate chips on top if desired.
I hope you all enjoy these Chocolate Chip Cookie Dough Cupcakes! I highly recommend adding a scoop of Chocolate Chip Cookie Dough Ice Cream on top of these cupcakes! You know, just in case there isn’t enough cookie dough already!
These must be delicious! I’ll have to try them over the weekend. And so cute!
Amazing! i will make this recipe!
Thanks so much for the recipe! I really love cupcakes, is not sooo easy at all, but i’m gonna try to do this cupcakes
Looks so delicious! I would love to try some. I love a good cupcake and yours look great.
Wow, these look delicious!
Love this idea. However, can I substitute out the condensed milk for the cookie dough filling?
is it safe to eat recipe with uncooked flour?
what a wonderful idea on the icing, I bet it tasted great. would try that myself.
Will try this week!
I would like to know as well if it’s safe to eat that with uncooked flour!
Hi I just made these the other night! The cake part was delicious!! I’ve never made cake with spur scream because I was scared to try it and OMG it was good!!!! The frosting I didn’t like too much the consistency was weird maybe I messed up- mine was very grainy, I could feel the texture of the sugar. It didn’t not come out smooth. I want to know if yours came out the same or can I add something to change that texture?
really girls??? uncooked flour?? LOL its uncooked EGGS.
The eggs are substituted for sweetened condensed milk, making the cookie dough safe for raw consumption.
Nice blog my friend! You should check out mine, its about cakes and cake recipes..just started it. Bye
Could we just use store bought icing?
Most recipes recommend creaming these ingredients for two minutes, but in reality they should be creamed together for at least five. The longer butter and sugar are whipped together, the lighter and firmer the final cake will be.
actually, it’s not just eggs that we need to take care with for salmonella. flour is an issue as well.
http://foodpoisoningbulletin.com/2013/raw-flour-can-cause-foodborne-illness-outbreaks/
i am wondering if you know of any ways to treat the flour? i love raw cookie dough and i am willing to tempt fate for myself…but probably not for guests. any suggestions on how to adapt?
These seriously sound like the most delicious cupcakes! They look absolutely gorgeous too!
I baked these muffins for my son’s birthday party. All the parents loved them and were devoured in minutes. Although the children weren’t finishing them as they were quite rich.
So instead of putting cookie dough in the middle, I made the chocolate muffins and then mixed some cookie dough in with the thickened cream topping. I then added some of my own home baked cookies on top.
I found that these were more suitable for the children especially at birthday parties when there are already so many sugary treats provided. This is a fantastic recipe and can be tweaked to your personal taste. Great recipe!
These were delicious but the frosting was gritty I’m guessing it’s the white sugar that doesn’t dissolve. Definitely will make them again.
Do these have to be refrigerated once done?
A friend brought these to a get together and they were to. Die. For. So amazing!!!! They may be extra work but so worth it! Def sonething i may try in a mini though, thats a lot of butter and sugar!!
can the frosting be made a day ahead??
I made these tonight and this cake recipe with forever be my “go-to” chocolate recipe. It is super soft and moist!! My hubs loved the cupcake as a whole…after tasting and baking for over an hour I can’t stomach any more sweets tonight to actually try it so I will eat mine with a cup of coffee in the morning.
When I make these again I think I will omit or reduce the white sugar in the the frosting. It is a tad sweet for my taste with all the other elements but other than that it is a 10 in my book!
Thanks for the recipe!