Best Chocolate Chip Cookie Dough Cupcakes Recipes

CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES

Steps:

• Cookie Dough Balls:.
• Whisk together the flour, baking soda, and sea salt Set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
• Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
• Fold in the chocolate chips; mixing just enough to evenly combine.
• Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350.
• Line 24 muffin cups with paper liners.
• Cupcake Mix:.
• Beat 3 eggs in a large bowl with an electric mixer to break up.
• Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
• Spoon into the prepared cupcake liners, filling each 2/3 full.
• Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
• Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• To make the cupcakes, preheat the oven to 350°F Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
• Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
• To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
• To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
• To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
• Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
• Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
• Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
• Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
• Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
• Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
• Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
• Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes. 2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough. 3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting. 4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. 5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Place the eggs in the bowl of a stand mixer or mixing bowl and beat the eggs lightly.
• Add the cake mix, oil, vanilla extract and milk. Beat on low for one minute, then on medium or high for 2 minutes.
• Line a cupcake pan with cupcake liners and fill each liner with about 3 Tablespoons of cake batter.
• Bake at 325 degrees for about 15 minutes until a toothpick inserted comes out clean. Keep an eye on the baking time, because times will vary with different ovens.
• Remove and allow the cupcakes to cool completely.
• Add the softened butter, brown sugar and white sugar to the bowl of a stand mixer and beat until light and fluffy.
• Mix in the vanilla and milk, followed by the flour.
• Stir in the mini chocolate chips.
• Beat the softened butter and brown sugar in a mixing bowl with a hand mixer or in a stand mixer for 1-2 minutes.
• Mix in the vanilla.
• Add in the powdered sugar, one cup at a time, mixing in between.
• Mix in 2-4 tablespoons of milk or heavy cream until the frosting reaches your desired consistency.
• To assemble the cupcakes, begin by removing the center of each cupcake. You can do this with a knife or a cupcake corer. Discard the cupcake middle.
• Use a 1 Tablespoon cookie scoop to add cookie dough to the middle of each cupcake.
• Add the frosting to a piping bag with a large star tip. Swirl the frosting on and top with remaining mini chocolate chips, if desired.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Begin with baking the cakes, the filling and frosting will come later.
• Preheat the oven to 350º. Line two cupcake pans with paper liners (24 total).
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix the eggs in one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition until just incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
• Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
• While the cupcakes are cooling, make the filling.
• Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk, and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
• In the meantime, make the frosting for the cupcakes.
• Beat together the butter and brown sugar in the bowl of a stand mixer fitting with a paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
• After about an hour, and the mixture has firmed up, cut a cone-shaped portion out of the center of each cupcake (I used a paring knife). Fill each hole with a chunk of the chilled cookie dough mixture.
• When the filling has been inserted into the cupcake, you may frost the cupcakes as desired. I sprinkled mine with mini chocolate chips, but you may also add some mini chocolate chip cookies for decoration.

CHEATER METHOD: ULTIMATE CHOCOLATE CHIP COOKIE DOUGH LOVER CUPCAKES

Steps:

• Line 24 cupcakes with paper liners. Fill 1/2 full with cake batter. Place 1 cookie dough ball in the center of each cupcake and press down lightly. Cake batter will cover the dough as it bakes. Bake according to cake box directions for cupcakes. Remove from oven and allow to cool.
• For the frosting: heat brown sugar and vanilla in a small saucepan over medium heat just until sugar is melted. Allow to cool slightly and beat into whipped cream cheese frosting. Frost cooled cupcakes and sprinkle with chocolate chips.