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–+ servings
A cookie dough cupcake frosted with cookie dough garnish on an over turned plate.
5 stars (1 rating)

Easy Stuffed Cookie Dough Cupcakes

Prep: 25 minutes
Cook: 20 minutes
Cooling Time: 10 minutes
Total: 55 minutes
Servings: 12 cupcakes
These moist and fluffy cookie dough cupcakes are studded with mini chocolate chips and filled with decadent pockets of raw cookie dough. After baking they are frosted with a generous swirl of sweet cookie dough frosting, and garnished with even more cookie dough pieces. Yes, you read that right, triple the cookie dough flavor in one single bite! If you are a cookie dough lover, you do not want to miss out on these cupcakes!
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Ingredients

Cookie dough

  • 3/4 cup all purpose flour, sifted
  • 1/4 cup unsalted butter, softened
  • 2 tbsp powdered sugar
  • 2 tbsp granulated white sugar
  • 1/2 tsp vanilla extract
  • 2 tsp milk
  • 1 pinch kosher salt
  • 1-2 tbsp mini chocolate chips

Cupcakes

  • 1 3/4 cup cake flour, + 2 tsp divided
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg, large
  • 2 egg whites, large
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 cup mini chocolate chips

Instructions
 

Make the cookie dough

  • All purpose flour spread all over a baking sheet lined with parchment paper.
    Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Spread the 3/4 cup flour in an even layer and bake for 5 minutes then set aside to cool.
  • Creamed butter, powdered sugar and granulated sugar in a mixing bowl with a paddle attachment.
    In the bowl of a hand or stand mixer fitted with the paddle attachment, or in a small bowl with a whisk, cream the 1/4 cup butter with the 2 tbsp powdered sugar and 2 tbsp granulated sugar until its light and fluffy about 1 minute.
  • Raw cookie dough mixed in a mixing bowl.
    Add in the 1/2 tsp vanilla extract and the 2 tsp milk and mix lightly. Add in the 3/4 cup cooled heat treated flour, pinch of salt, and the mini chocolate chips. Mix well and place in the fridge for 20 minutes.

Make the cupcakes

  • Line a muffin tin with 12 cupcake liners and set aside.
  • In a medium size bowl combine the 1 and ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined and set aside.
  • Creamed butter and sugar in a mixing bowl.
    In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • With the mixer on low speed, add in 1/3rd of the dry ingredients, mix, then add half of the buttermilk and alternate (mixing in between) ending with the dry ingredients. Mix only until combined. Do not overmix.
  • Cookie dough cupcake batter in a mixing bowl.
    In a small bowl combine the 1 cup mini chocolate chips and remaining 2 tsp flour. Mix to coat the chocolate chips evenly. Pour the chocolate chips into the batter and mix lightly by hand.
  • Halfway filled cupcake liners with batter.
    Using a cookie scoop, scoop batter halfway up in a muffin liner.
  • Remove the cookie dough from the fridge and using a teaspoon, scoop at least 12 small balls. Drop each one into the center of the batter then top with more batter until it reaches 3/4 of the way full. Its ok if its a little more!
  • Cupcake batter in a 12 cup muffin tin.
    Bake for 18-19 minutes, then remove and cool completely on a wire rack.
  • A cookie dough cupcake frosted with cookie dough garnish on an over turned plate.
    When the cupcakes are cooled frost them with cookie dough frosting.
  • Optional- To garnish- scoop more cookie dough and add to the top of frosted cupcakes.

Notes

You can also frost these with chocolate buttercream frosting. 
Serving: 1cupcake, Calories: 372kcal, Carbohydrates: 51g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 48mg, Sodium: 148mg, Potassium: 60mg, Fiber: 1g, Sugar: 31g, Vitamin A: 429IU, Vitamin C: 0.1mg, Calcium: 61mg, Iron: 1mg
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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