Chocolate Chip Cookie Dough Stuffed Cupcakes

Short Description

Chocolate Chip Cookie Dough Stuffed Cupcakes are the ultimate dessert fusion, combining the moist texture of vanilla cupcakes with the indulgent richness of edible chocolate chip cookie dough. Each cupcake hides a soft cookie dough center and is topped with a decadent cookie dough frosting, making every bite unforgettable.

Why You’ll Love This Recipe

This recipe offers the best of both worlds: the comforting taste of freshly baked cupcakes and the nostalgic flavor of cookie dough. The surprise filling inside makes them a crowd-pleaser, ideal for birthdays, parties, or simply as a luxurious treat. Plus, the frosting itself tastes like cookie dough—what’s not to love?

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Milk

For the Edible Cookie Dough Filling

• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Milk
• Vanilla extract
• Heat-treated all-purpose flour
• Mini chocolate chips

For the Cookie Dough Frosting

• Unsalted butter, softened
• Brown sugar
• Powdered sugar
• Heat-treated all-purpose flour
• Salt
• Milk
• Vanilla extract
• Mini chocolate chips

Directions

1. Make the Edible Cookie Dough Filling:
   Cream together the butter, brown sugar, and granulated sugar until smooth. Add milk and vanilla extract, then mix in heat-treated flour until combined. Fold in mini chocolate chips. Roll into small balls and freeze until solid.
2. Prepare the Cupcakes:
   Preheat the oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light. Add eggs one at a time, then stir in vanilla. Alternate adding dry ingredients and milk until batter is smooth.
3. Fill and Bake:
   Spoon batter into liners until halfway full. Place a frozen cookie dough ball in the center of each, then cover with more batter until two-thirds full. Bake for 18–20 minutes, or until the tops spring back when lightly touched. Let cool completely.
4. Make the Frosting:
   Beat butter and brown sugar together until creamy. Mix in powdered sugar, heat-treated flour, salt, milk, and vanilla until frosting reaches desired consistency. Stir in mini chocolate chips.
5. Frost and Serve:
   Frost cooled cupcakes with the cookie dough frosting. Garnish with extra chocolate chips or a mini cookie dough ball if desired.

Servings and Timing

• Yield: 12 cupcakes
• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 20 minutes

Variations

• Chocolate Cupcake Base: Use a chocolate cupcake recipe instead of vanilla for a deeper flavor.
• Nutty Filling: Add chopped walnuts or pecans to the cookie dough for added crunch.
• Salted Caramel Topping: Drizzle salted caramel over the frosting for a sweet and salty twist.
• Mini Cupcake Option: Make smaller versions for bite-sized treats and adjust the baking time accordingly.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw before frosting and serving.
• Reheating: Bring refrigerated cupcakes to room temperature before serving. Avoid microwaving as it can affect the texture of the frosting.

FAQs

How do I heat-treat flour for cookie dough?

Spread flour on a baking sheet and bake at 350°F (175°C) for 5–10 minutes until it reaches 165°F (74°C). Let cool before using.

Can I use store-bought dough?

It’s best to use homemade edible cookie dough to ensure it’s safe, as store-bought versions may contain raw egg or untreated flour.

Do I have to freeze the cookie dough balls?

Yes, freezing helps the dough keep its shape and prevents it from baking into the cupcake batter.

Can these cupcakes be made ahead?

Yes, the cupcakes can be baked a day in advance and stored. Frost before serving for the best texture.

What kind of milk works best in frosting?

Whole milk creates the creamiest texture, but any milk you prefer can be used.

Can I use regular chocolate chips?

Mini chips distribute better, but regular ones can work in a pinch.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add a bit more salt to balance the flavor.

Are these safe for kids?

Yes, as long as the cookie dough is made with heat-treated flour and no raw eggs, they are safe for children.

Can I turn this into a cake?

Yes, bake the batter in a cake pan and layer it with cookie dough and frosting for a full-sized cake.

What if I don’t have piping tools?

You can use a knife or spatula to spread the frosting, or a zip-top bag with the corner snipped for piping.

Conclusion

Chocolate Chip Cookie Dough Stuffed Cupcakes offer a delightful combination of flavors and textures, making them a standout dessert for any occasion. With a hidden cookie dough center and irresistible frosting, they deliver the nostalgic taste of raw cookie dough in a safe, elegant, and delicious way. Whether for a party or a personal indulgence, these cupcakes are sure to be a hit.

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