Chocolate Cookie Dough Stuffed Cupcakes

Why You’ll Love This Recipe

Imagine biting into a soft, decadent chocolate cupcake only to discover a surprise center of delicious edible cookie dough. Top it all off with a swirl of creamy vanilla buttercream, and you have the ultimate dessert experience. These cupcakes have the perfect balance of chocolate, sweetness, and texture, making them irresistible to cookie dough and chocolate lovers alike. The best part? The edible cookie dough filling gives you that raw cookie dough taste without the worries, and the vanilla buttercream adds a rich finish to every bite. It’s an unforgettable treat!

Ingredients

For the Chocolate Cupcakes:

• 6 tbsp softened, unsalted butter

• 1 cup granulated sugar

• 1 egg

• 1 egg yolk

• 1/2 cup buttermilk

• 1/2 tsp vanilla

• 3/4 tsp baking powder

• 1/8 tsp baking soda

• 1/4 tsp salt

• 3/4 cup + 2 tbsp all-purpose flour

• 1/4 cup + 2 tbsp cocoa powder

• 1/4 cup hot brewed coffee

For the Edible Cookie Dough:

• 1 1/2 cups all-purpose flour

• 1/2 cup softened, unsalted butter

• 1/4 tsp salt

• 1/4 cup granulated sugar

• 1/2 cup light brown sugar

• 3-4 tbsp milk or cream

• 1/2 cup mini chocolate chips

For the Vanilla Buttercream:

• 1 1/2 cups softened, unsalted butter

• 2 1/4 cups powdered sugar

• 1 tsp vanilla

• 1/4 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chocolate Cupcakes

1. Preheat oven to 350°F (175°C).

2. Cream together 1 cup granulated sugar and 6 tbsp softened butter until light and fluffy.

3. Add in 1 egg, 1 egg yolk, and 1/2 tsp vanilla. Mix until combined.

4. Stir in 1/2 cup buttermilk.

5. In a separate bowl, sift together 3/4 cup + 2 tbsp all-purpose flour, 1/4 cup + 2 tbsp cocoa powder, 3/4 tsp baking powder, 1/8 tsp baking soda, and 1/4 tsp salt.

6. Gradually add the dry ingredients into the wet ingredients, mixing until smooth.

7. Mix in 1/4 cup hot brewed coffee for extra moisture.

8. Line a cupcake pan with 14 cupcake liners and fill each liner 3/4 full with batter.

9. Bake at 350°F for 20-22 minutes, or until a toothpick comes out clean.

10. Let the cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.

For the Edible Cookie Dough

1. Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5 minutes to heat treat it. Allow it to cool.

2. Cream 1/2 cup softened butter, 1/4 cup granulated sugar, and 1/2 cup brown sugar together with 1/2 tsp vanilla until smooth.

3. Add the cooled flour and 1/4 tsp salt, mixing until fully combined.

4. Gradually add 3-4 tbsp of milk, mixing until a cookie dough consistency forms.

5. Stir in 1/2 cup mini chocolate chips.

For the Vanilla Buttercream

1. Beat 1 1/2 cups softened butter with an electric mixer until pale and fluffy.

2. Add in 1 tsp vanilla and 1/4 tsp salt.

3. Gradually add in 2 1/4 cups powdered sugar, mixing until the frosting is light and fluffy.

Assembling the Cupcakes

1. Once cupcakes are completely cool, use a spoon or knife to hollow out the center of each cupcake.

2. Fill each cupcake with the edible cookie dough.

3. Transfer the vanilla buttercream into a piping bag fitted with a decorative tip (like Wilton 1M).

4. Pipe a generous swirl of vanilla buttercream on top of each cupcake.

5. Sprinkle mini chocolate chips on top of the frosting for extra flair.

Servings and Timing

• Servings: 14 cupcakes

• Prep Time: 30 minutes

• Cook Time: 20-22 minutes

Variations

• Gluten-Free: Use a gluten-free flour blend to make the cupcakes gluten-free.

• Dairy-Free: Substitute the butter with dairy-free alternatives like vegan butter and use almond milk in place of buttermilk.

• Cookie Dough Flavor: You can switch up the cookie dough by using different types of chips, such as peanut butter or white chocolate chips.

• Frosting Variation: If you prefer a different frosting, you could use chocolate buttercream instead of vanilla for an extra chocolatey touch.

Storage/Reheating

• Store these cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

• If refrigerated, allow the cupcakes to come to room temperature before serving for the best flavor and texture.

FAQs

1. Can I make these cupcakes in advance?

Yes, you can prepare the cupcakes ahead of time and store them in an airtight container. You can even freeze the cupcakes and assemble them later.

2. Can I use a different filling for these cupcakes?

Absolutely! You can use different types of fillings like ganache or flavored whipped cream if cookie dough isn’t your preference.

3. Can I freeze these cupcakes?

Yes, these cupcakes freeze well. After they are assembled, place them in an airtight container and freeze for up to 3 months. Let them thaw at room temperature before serving.

4. Is the cookie dough safe to eat raw?

Yes, the cookie dough in this recipe is safe to eat because the flour is heat-treated and there are no eggs in the dough.

5. Can I use regular chocolate chips instead of mini chocolate chips?

Yes, you can use regular chocolate chips, but mini chips tend to distribute more evenly throughout the cookie dough.

6. How can I make the frosting extra fluffy?

To make the frosting extra fluffy, ensure that the butter is softened properly and that you beat it well before adding the powdered sugar.

7. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for making both the cupcakes and frosting.

8. What is the best way to fill the cupcakes with cookie dough?

Use a spoon or a small melon baller to scoop out the center of the cupcakes. Then, gently fill the cavity with cookie dough.

9. Can I add other mix-ins to the cupcake batter?

Yes! You can mix in other ingredients like chopped nuts, chocolate chunks, or even marshmallows to the batter for added texture.

10. How do I know when the cupcakes are done baking?

The cupcakes are done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.

Conclusion

These Chocolate Cookie Dough Stuffed Cupcakes are an absolute treat for any occasion. With their rich chocolate flavor, gooey cookie dough filling, and smooth buttercream topping, they’re sure to become a favorite. Whether you’re celebrating a special event or simply craving something indulgent, this recipe offers a delightful dessert experience that’s guaranteed to impress.