Chocolate Chip Cookie Dough Stuffed Cupcakes
Indulge in the ultimate dessert mashup with these decadent Chocolate Chip Cookie Dough Stuffed Cupcakes. Perfectly moist chocolate cupcakes are taken to the next level with a surprise center of edible chocolate chip cookie dough, creating an irresistible combination of flavors and textures. Topped with a luscious, creamy vanilla buttercream frosting, these cupcakes are as stunning as they are delicious. With every bite, you'll enjoy the rich cocoa base, the sweet and chewy cookie dough, and the smooth frosting, all in one delectable treat. Ideal for birthdays, celebrations, or any occasion that calls for something special, these cupcakes are a guaranteed crowd-pleaser. Plus, they're easy to make with just a bit of prep and a handful of pantry staples. Treat yourself to this dessert sensation today!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 0.5 cup Unsalted butter (softened, for cookie dough)
- 0.5 cup Brown sugar (for cookie dough)
- 0.25 cup Granulated sugar (for cookie dough)
- 1 teaspoon Vanilla extract (for cookie dough)
- 2 tablespoons Milk (for cookie dough)
- 0.75 cup All-purpose flour (for cookie dough)
- 0.5 cup Mini chocolate chips (for cookie dough)
- 1 cup Butter (softened, for frosting)
- 3 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 3 tablespoons Milk or heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cupcakes.
Add the egg, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
Stir in the boiling water carefully (the batter will be thin). Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes completely on a wire rack.
To make the cookie dough, cream together the softened butter, brown sugar, and granulated sugar. Add in the milk and vanilla extract and mix until smooth.
Stir in the flour (heat-treat it in the microwave or oven beforehand if preferred) and mini chocolate chips. Roll the cookie dough into small balls that will fit into the center of each cupcake.
Once the cupcakes have cooled, use a small knife or cupcake corer to cut a hole in the center of each cupcake. Insert a cookie dough ball into each hole.
To make the frosting, beat the softened butter until light and fluffy. Gradually add the powdered sugar and continue beating until smooth.
Add the vanilla extract and 2-3 tablespoons of milk or heavy cream. Beat until the frosting reaches your desired consistency, adding more milk/cream if necessary.
Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional mini chocolate chips if desired.
Serve and enjoy!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 65.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
