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
Scale
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.
