“`html
If you have a sweet tooth craving that combines two of your favorite treats into one irresistible dessert, this Chocolate Chip Cookie Dough Cupcakes Recipe is the answer. These cupcakes are a fun twist on traditional cupcakes, with a moist yellow cake base studded with chocolate chips, stuffed with luscious, edible cookie dough, and topped with a fluffy, dreamy vanilla frosting. The marriage of warm, freshly baked cake and cool, creamy cookie dough filling creates a heavenly texture and flavor contrast that’s sure to delight everyone at your next gathering. Trust me, once you try this recipe, it will become one of your go-to indulgences to bake and share!
Ingredients You’ll Need
What I love about this Chocolate Chip Cookie Dough Cupcakes Recipe is how straightforward and accessible the ingredients are. Each ingredient plays a vital role in ensuring the perfect flavor balance, texture, and appearance—from the moist cake to the creamy filling and smooth frosting.
- Yellow cake mix: Provides a light, fluffy cupcake base that’s easy to prepare and cheerfully vanilla-flavored.
- Water: Hydrates the cake mix for a tender crumb.
- Unsweetened applesauce: A smart swap for oil that keeps the cupcakes moist while adding a hint of natural sweetness.
- Eggs: Helps bind ingredients and gives the cupcakes structure and richness.
- Chocolate chips: Folded into the batter for melty, chocolaty pockets that keep every bite interesting.
- Butter (softened, for filling and frosting): Adds richness and creaminess to both the cookie dough filling and the frosting.
- Light brown sugar: Used in the cookie dough filling for a deep, caramel essence and chewy texture.
- All-purpose flour: Creates the cookie dough’s body while ensuring it stays safe to eat without baking.
- Fat-free sweetened condensed milk: Gives the cookie dough that sticky, luscious quality perfect for eating raw.
- Vanilla extract: A must-have for boosting flavor in both the cookie dough and frosting.
- Mini semi-sweet chocolate chips: Sprinkled into the cookie dough to add delightful chocolate bursts in every bite.
- Confectioners sugar: Sweetens and thickens the frosting to a light, fluffy perfection.
- Milk: Adjusts the frosting’s consistency to silky smoothness for easy spreading and piping.
How to Make Chocolate Chip Cookie Dough Cupcakes Recipe
Step 1: Prepare the cupcakes
Start by making the cupcakes according to the instructions on your yellow cake mix box, but with a little twist—you’ll substitute half a cup of applesauce for oil to keep things moist and a touch healthier. Be sure to fold in the chocolate chips right into the batter before baking. Pop them in the oven and bake until the tops are lightly golden and a toothpick comes out clean. Then, let them cool completely before moving on, so your filling stays intact and doesn’t melt.
Step 2: Make the cookie dough filling
While the cupcakes cool, start mixing your edible cookie dough. Cream together softened butter and light brown sugar until the mixture is lovely and fluffy—this will take around two minutes. It’s a crucial step because it sets the perfect base for the dough’s soft but sturdy consistency that you want in every sweet bite.
Step 3: Combine remaining filling ingredients
Next, slowly beat in the all-purpose flour, fat-free sweetened condensed milk, and vanilla extract to the creamed butter mixture. You want everything blended into a dough-like consistency that’s safe to eat raw and outrageously delicious. Stir in the mini semi-sweet chocolate chips by hand so they distribute evenly without breaking up.
Step 4: Chill the cookie dough
Cover the cookie dough filling and pop it into the fridge for at least an hour. Chilling firms it up nicely, making it easier to scoop and fill into your cupcakes while keeping its velvety texture.
Step 5: Hollow out the cupcakes
When the cupcakes are fully cooled, use a tablespoon measuring spoon (or a small melon baller) to scoop out a small hole from the center of each cupcake. This cavity will soon become the perfect hiding spot for your irresistible cookie dough surprise.
Step 6: Fill cupcakes with cookie dough
Fill each hollow with a generous portion of the chilled cookie dough, pressing gently so it fits snugly inside without overflowing. You want to maximize that cookie dough goodness in every bite!
Step 7: Prepare the frosting
For the frosting, cream together softened butter and confectioners sugar until the mixture is airy and light. Add vanilla extract and gradually whisk in milk—one tablespoon at a time—until your frosting reaches a fluffy, spreadable consistency perfect for topping your cupcakes with ease.
Step 8: Frost and decorate
Frost each filled cupcake generously. Use any leftover cookie dough to roll into mini cookie dough balls for a playful and eye-catching garnish on top of your frosting. Finally, sprinkle with extra mini chocolate chips for that irresistible finishing touch. Every bite is a perfect harmony of cake, cookie dough, and frosting!
How to Serve Chocolate Chip Cookie Dough Cupcakes Recipe
Garnishes
Adding a little extra visual and flavor flair can make your cupcakes even more inviting. Besides the mini cookie dough balls and chocolate chips, consider dusting a tiny sprinkle of cocoa powder or edible glitter for a magical sparkle. A drizzle of chocolate or caramel sauce can also elevate the richness beautifully.
Side Dishes
These cupcakes pair wonderfully with simple sides that don’t compete with their sweetness. Think about serving them alongside fresh berries, a scoop of vanilla bean ice cream, or even a cold glass of milk for a classic combo that’s always a winner.
Creative Ways to Present
For a fun twist, present your cupcakes in a clear cupcake stand or a decorated tray lined with parchment paper printed with fun cookie or baking motifs. You could also box them individually in small, cute cupcake containers tied with colorful ribbons—perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cupcakes in an airtight container in the refrigerator to keep the cookie dough filling firm and the frosting fresh. They will stay delicious for up to three days, though it’s hard to believe they’ll last that long!
Freezing
For longer storage, freeze cupcakes without frosting in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Freeze cookie dough balls separately if you want to keep decorations fresh. When ready to enjoy, thaw in the fridge overnight and frost just before serving for best texture.
Reheating
Warm cupcakes gently in the microwave for about 10-15 seconds to bring out that fresh-baked feeling, but be cautious not to overheat or the cookie dough filling might soften too much. Enjoy immediately after warming for the ideal balance of temperature and texture.
FAQs
Is the cookie dough filling safe to eat raw?
Yes! This recipe uses heat-treated flour (by making sure to use all-purpose flour or you can toast it yourself) and no raw eggs, making the cookie dough filling edible right out of the fridge. Plus, the sweetened condensed milk adds a creamy sweetness that mimics traditional cookie dough without safety concerns.
Can I make this recipe gluten-free?
Absolutely, but you’ll need to use a gluten-free yellow cake mix and substitute the all-purpose flour in the cookie dough filling with a gluten-free flour blend that’s safe to consume raw. Just be sure all other ingredients you choose are gluten-free to keep it safe.
How long does it take to make these cupcakes?
The prep time is about 25 minutes, with another 25 minutes for baking. Adding the chilling time for the cookie dough filling means you should plan for at least an hour and a half in total, including cooling, but it’s well worth the wait!
Can I use store-bought cookie dough instead of making the filling?
While you could, I recommend making your own edible cookie dough filling because it’s safer (no raw eggs) and allows customization with mini chocolate chips and the perfect texture. Store-bought cookie dough may contain raw eggs and may not spread or fill cupcakes as nicely.
What’s the best way to transport these cupcakes?
Use a sturdy cupcake carrier or a box with compartments that keep cupcakes from tipping over. You can also chill them beforehand so the cookie dough and frosting firm up. This helps maintain their gorgeous look and prevents smudging during travel.
Final Thoughts
I can’t recommend this Chocolate Chip Cookie Dough Cupcakes Recipe enough for anyone who loves creative, indulgent desserts that bring a smile with every bite. They’re fun to make, delicious to eat, and perfect for sharing with friends and family. When you try them, you’ll discover why these cupcakes quickly become a beloved favorite at any celebration or cozy night in. So grab your ingredients, put on your apron, and enjoy the delicious magic of combining cookie dough and cupcakes in one amazing treat!
“`
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delight in these Chocolate Chip Cookie Dough Cupcakes that combine moist yellow cake with a surprise cookie dough center and a creamy vanilla frosting, topped with mini chocolate chips and bite-sized cookie dough balls for an irresistible treat.
Ingredients
For the Cupcakes
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/2 cup chocolate chips
For the Cookie Dough Filling
- 4 tbsp butter, softened
- 6 tbsp packed light brown sugar
- 1 cup + 2 tbsp all-purpose flour
- 7 oz fat-free sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
For the Frosting
- 1/2 cup butter, softened
- 3 cups confectioners sugar
- 1 1/2 tsp vanilla extract
- 1–3 tbsp milk
Instructions
- Prepare Cupcakes: Follow the instructions on the cake mix box, substituting 1/2 cup of applesauce for the oil. Stir in 1/2 cup chocolate chips. Bake as directed until cupcakes are lightly golden. Cool completely before filling.
- Make Cookie Dough Filling: In a mixing bowl, cream together 4 tbsp softened butter and 6 tbsp packed light brown sugar until light and fluffy, about 2 minutes.
- Combine Dough Ingredients: Slowly beat in 1 cup + 2 tbsp all-purpose flour, 7 oz fat-free sweetened condensed milk, and 1/2 tsp vanilla extract until the mixture forms a dough-like consistency.
- Add Chocolate Chips: Stir in 1/4 cup mini semi-sweet chocolate chips by hand. Cover and refrigerate for about 1 hour until firm.
- Fill Cupcakes: Using a tablespoon measuring spoon, scoop out a small section from the center of each cooled cupcake to create a cavity.
- Add Cookie Dough: Fill each cupcake cavity with a chunk of the chilled cookie dough mixture.
- Make Frosting: Cream together 1/2 cup softened butter and 3 cups confectioners sugar. Add 1 1/2 tsp vanilla extract and 1 to 3 tbsp milk gradually while beating until the frosting is light and fluffy.
- Decorate: Use leftover cookie dough to form mini cookie dough balls. Frost each filled cupcake with the prepared frosting, then top with mini chocolate chips and the mini cookie dough balls for decoration.
Notes
- Substituting applesauce for oil reduces fat content and keeps cupcakes moist.
- Refrigerate cookie dough filling thoroughly to ensure it firms up properly for easy handling.
- Use a tablespoon measuring spoon to scoop consistent-sized holes for filling.
- Leftover cookie dough can be used to create decorative mini cookie dough balls.
- Make sure cupcakes are completely cooled before filling to prevent melting or soggy centers.
