Best Cookie Dough Stuffed 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.

COOKIE DOUGH STUFFED CUPCAKES

Steps:

• 1. To make the cupcakes: 1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. 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. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. 2. 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. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand. 3. 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.
• 2. For the cookie dough filling you'll need: 4 tbsp. unsalted butter, at room temperature 6 tbsp. light brown sugar, packed 1 cup plus 2 tbsp. all-purpose flour 7 oz. sweetened condensed milk ½ tsp. vanilla extract ¼ cup mini semisweet chocolate chips
• 3. To make the filling: 1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. 2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. 3. Stir in the chocolate chips.
• 4. To fill the cupcakes: 1. Cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. You'll probably end up with leftover dough.
• 5. For the frosting you'll need: 3 sticks unsalted butter, at room temperature ¾ cup light brown sugar, packed 3½ cups confectioners' sugar 1 cup all-purpose flour ¾ tsp. salt 3 tbsp. milk 2½ tsp. vanilla extract To make the frosting: 1. 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. 2. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Final step! Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.