Introduction & Inspiration
This Cookie Dough Stuffed Cupcakes recipe is a dream come true for anyone who loves both cupcakes and edible cookie dough. I’ve always been a fan of sneaking a taste of raw cookie dough (even though I know it’s not technically safe!). I love cookie dough.
The idea of combining the soft, fluffy texture of a cupcake with the rich, decadent flavor of edible cookie dough seemed like pure genius. I wanted a dessert that was both fun and incredibly satisfying.
I envisioned a simple vanilla cupcake base, hollowed out and filled with a generous scoop of safe-to-eat, eggless cookie dough, then topped with a creamy vanilla frosting and garnished with mini chocolate chips and a mini chocolate chip cookie.
This recipe is the result of that vision, a perfect blend of textures and flavors in a delightful cupcake form. It’s a recipe that’s sure to be a hit with cookie dough lovers of all ages.
Nostalgic Appeal
Cookie dough, with its sweet, buttery flavor and irresistible texture, is a nostalgic treat for many. It evokes memories of childhood baking, sneaking spoonfuls from the mixing bowl, and the simple joy of licking the beaters.
Cupcakes, too, hold a special place in many hearts. They’re often associated with birthdays, parties, and celebrations.
These Cookie Dough Stuffed Cupcakes tap into that nostalgia, offering a fun and creative way to enjoy the classic flavors of cookie dough and cupcakes in a new and exciting format.
The hidden cookie dough center adds an element of surprise and delight, making these cupcakes even more memorable.
Homemade Focus (with a Shortcut)
While this recipe utilizes a convenient shortcut with the vanilla cake mix, the emphasis is still on creating a homemade experience. The edible cookie dough and the vanilla frosting are both made from scratch, and the assembly of the cupcakes adds a personal touch.
Using a cake mix allows us to focus on the cookie dough and the frosting, making this recipe approachable for bakers of all skill levels. It’s very simple.
The homemade cookie dough and frosting elevate the entire cupcake. They’re key elements.
This recipe strikes a perfect balance between convenience and homemade goodness, making it ideal for both busy weeknights and special occasions.
Flavor Goal
The primary objective of this recipe is to create a cupcake that’s a perfect harmony of textures and flavors, with a soft vanilla cake, a rich and decadent edible cookie dough center, and a creamy vanilla frosting.
The vanilla cupcake base provides a simple yet satisfying foundation. Vanilla base.
The edible cookie dough filling is the star of the show. It’s rich, buttery, sweet, and studded with mini chocolate chips, providing that classic cookie dough flavor and texture.
The vanilla frosting adds a creamy and smooth element, complementing the cake and the cookie dough perfectly.
The mini chocolate chips and mini chocolate chip cookie garnish add a final touch of texture and reinforce the cookie dough theme.
Ultimately, I wanted a cupcake that was both indulgent and fun, a treat that would satisfy any cookie dough craving.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Cookie Dough Stuffed Cupcakes so delicious:
Vanilla Cake Mix: This provides the base for the cupcakes, offering a classic vanilla flavor.
Unsalted Butter (Softened): This is used in both the cookie dough and the frosting, providing richness and creaminess.
Light Brown Sugar: This adds sweetness and a subtle molasses flavor to the cookie dough.
Pure Vanilla Extract: Vanilla enhances the overall flavor of both the cookie dough and the frosting.
Kosher Salt: A pinch of salt balances the sweetness and enhances the other flavors in both the cookie dough and the frosting.
All-Purpose Flour: This is heat-treated (instructions often included in recipes using edible cookie dough) to ensure it’s safe to eat raw. This step is CRUCIAL for food safety.
Whole Milk: This adds moisture to both the cookie dough and the frosting.
Mini Chocolate Chips: These are used in both the cookie dough and as a garnish, adding bursts of chocolate flavor.
Powdered Sugar: This sweetens the frosting and helps to create a smooth texture.
Mini Chocolate Chip Cookies (for Garnish): These add a final touch of texture and reinforce the cookie dough theme.
Essential Equipment
You’ll need a few basic tools for this recipe:
Muffin Tin: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the tin and make cleanup easier.
Large Bowls (at least two): You’ll need bowls for mixing the batter, making the cookie dough, and making the frosting.
Hand Mixer: This is essential for making the cookie dough and the frosting.
Melon Baller or Teaspoon: This is for scooping out the center of the cooled cupcakes to hold the cookie dough.
Piping Bag with a Large, Round Tip (Optional): This is for piping the frosting onto the cupcakes.
Spatula To fold.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
For the Cupcakes:
- 1 box vanilla cake mix, plus ingredients called for on box
For the Cookie Dough:
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour *
- 2 tablespoons whole milk
- 1/3 cup mini chocolate chips
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- Mini chocolate chips, for garnish
- Mini chocolate chip cookies, for garnish
It is important to heat treat the flour before consuming raw. To do so preheat oven to 350. Spread flour on baking sheet and bake 5-7 minutes.
Step-by-Step Instructions
Let’s bake and assemble these amazing Cookie Dough Stuffed Cupcakes!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two muffin tins with 20 cupcake liners.
Step 2: Make the Cupcakes
In a large bowl, prepare the vanilla cake batter according to the package directions.
Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake the cupcakes until golden brown, about 20 minutes.
Step 3: Cool and Hollow Cupcakes Let the cupcakes cool completely. Then, using a melon baller or a teaspoon, scoop out the center of each cupcake, creating a small well. Be careful not to scoop all the way through to the bottom.
Step 4: Make the Edible Cookie Dough
While the cupcakes are cooling (or baking), make the cookie dough. In a large bowl, using a hand mixer, beat together the softened butter, brown sugar, vanilla extract, and salt until light and creamy.
Add the heat-treated flour, beating on low speed until fully combined.
Beat in the milk until the dough comes together.
Fold in the mini chocolate chips.
Step 5: Fill the Cupcakes
Scoop a heaping teaspoon of the edible cookie dough into each hollowed-out cupcake. Press gently to flatten the top of the cookie dough.
Step 6: Make the Frosting
In a large bowl, using a hand mixer, beat together the softened butter and half of the powdered sugar (1 3/4 cups) until smooth.
Beat in the milk, vanilla extract, and salt.
Gradually add the remaining powdered sugar and beat until the frosting is light and fluffy.
Step 7: Frost and Garnish
Transfer the frosting to a piping bag fitted with a large, round tip (or you can simply spread it onto the cupcakes with a knife or spatula).
Pipe the frosting onto the stuffed cupcakes.
Garnish each cupcake with more mini chocolate chips and a mini chocolate chip cookie.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes. Be sure to check for doneness with a toothpick and remove them from the oven as soon as the toothpick comes out clean.
Problem: Frosting is too stiff.
Solution: Gradually add more milk, a teaspoon at a time, until the frosting reaches your desired consistency.
Problem: Cookie dough is too dry
Solution: Add milk.
Problem: Frosting too soft.
Solution: Add more powdered sugar.
Tips and Variations
Here are some extra tips and variations to customize your Cookie Dough Stuffed Cupcakes:
Tip: For a more intense chocolate chip flavor in the cookie dough, use a mix of mini and regular-sized chocolate chips.
Variation: Use a different flavor of cake mix, such as chocolate or yellow cake, for a different base flavor.
Variation: Add a layer of chocolate ganache to the top of the cupcakes before adding the frosting.
Tip: If you don’t have a piping bag and tip, you can simply spoon the frosting onto the cupcakes and spread it with a knife or spatula.
Variation: Garnish the cupcakes with chopped nuts, sprinkles, or other toppings.
Variation: Use different types of cookie dough
Serving and Pairing Suggestions
These Cookie Dough Stuffed Cupcakes are a perfect treat for any occasion. Here are some serving ideas:
Serve them at room temperature or slightly chilled.
Pair them with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream.
Serve them at a birthday party, a bake sale, or any gathering where you want to impress your guests.
Offer them as a fun and playful dessert for kids and adults alike.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 20 cupcakes):
- Calories: 350-400
- Fat: 18-22g
- Sugar: 35-40g
- Protein: 3-4g
Enjoy in moderation,
Enjoy these cupcakes in moderation as part of a balanced diet.
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Cookie Dough Stuffed Cupcakes
Description
This Cookie Dough Stuffed Cupcakes recipe is a dream come true for anyone who loves both cupcakes and edible cookie dough
Ingredients
For the Cupcakes:
- 1 box vanilla cake mix, plus ingredients called for on box
For the Cookie Dough:
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour *
- 2 tablespoons whole milk
- 1/3 cup mini chocolate chips
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- Mini chocolate chips, for garnish
- Mini chocolate chip cookies, for garnish
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two muffin tins with 20 cupcake liners.
Step 2: Make the Cupcakes
In a large bowl, prepare the vanilla cake batter according to the package directions.
Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake the cupcakes until golden brown, about 20 minutes.
Step 3: Cool and Hollow Cupcakes Let the cupcakes cool completely. Then, using a melon baller or a teaspoon, scoop out the center of each cupcake, creating a small well. Be careful not to scoop all the way through to the bottom.
Step 4: Make the Edible Cookie Dough
While the cupcakes are cooling (or baking), make the cookie dough. In a large bowl, using a hand mixer, beat together the softened butter, brown sugar, vanilla extract, and salt until light and creamy.
Add the heat-treated flour, beating on low speed until fully combined.
Beat in the milk until the dough comes together.
Fold in the mini chocolate chips.
Step 5: Fill the Cupcakes
Scoop a heaping teaspoon of the edible cookie dough into each hollowed-out cupcake. Press gently to flatten the top of the cookie dough.
Step 6: Make the Frosting
In a large bowl, using a hand mixer, beat together the softened butter and half of the powdered sugar (1 3/4 cups) until smooth.
Beat in the milk, vanilla extract, and salt.
Gradually add the remaining powdered sugar and beat until the frosting is light and fluffy.
Step 7: Frost and Garnish
Transfer the frosting to a piping bag fitted with a large, round tip (or you can simply spread it onto the cupcakes with a knife or spatula).
Pipe the frosting onto the stuffed cupcakes.
Garnish each cupcake with more mini chocolate chips and a mini chocolate chip cookie
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made amazing Cookie Dough Stuffed Cupcakes by preparing a vanilla cake mix, baking the cupcakes, hollowing out the centers, making an edible cookie dough, filling the cupcakes with cookie dough, making a vanilla frosting, frosting the cupcakes, and garnishing with mini chocolate chips and mini cookies.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes and make the cookie dough a day or two in advance. Store the cupcakes, unfrosted and unfilled, in an airtight container at room temperature. Store the cookie dough in the refrigerator. Assemble and frost the cupcakes closer to serving time.
Q: Can I freeze these cupcakes?
A: You can freeze the unfrosted and unfilled cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature before filling and frosting.
Q: Is it safe to eat raw cookie dough?
A: This recipe uses heat-treated flour, which makes the cookie dough safe to eat raw. It is crucial to heat-treat the flour to kill any potential bacteria.
Q: I don’t have mini chocolate chips. Can I use regular-sized chocolate chips?
A: Yes, you can, but the mini chocolate chips work better in the cookie dough and for garnish.
Q: Can I make mini cupcakes instead of regular-sized cupcakes?
A: Yes, you can use a mini muffin tin and adjust the baking time accordingly. You’ll also need to make smaller balls of cookie dough for the filling.