Cookie Dough Stuffed Cupcakes

These Cookie Dough Stuffed Cupcakes are dope! I mean it! A moist chocolate cupcake with a hidden cookie dough center topped off with a rich and creamy cookie dough frosting. Decadence on decadence!

Cookie Dough Cupcakes

I guess there’s one good thing about the current lockdown situation. Plenty of time to bake and have I got the perfect self isolation treat for you! These cookie dough cupcakes are the ultimate in self care. Nobody can be sad when you have these babies in their kitchen.

If you haven’t had a cupcake stuffed with gooey cookie dough you haven’t truly lived. They’re next level, the cupcake all other cupcakes look up to. President of the cupcake club, king of the cookie dough castle. You get it, they’re good. Very good!

Cookie Dough Cupcakes

These cookie dough stuffed cupcakes make me so happy, there is nothing like watching the delight spread across someones face when they discover the little hidden surprise in the center. What a treat. Also, I might be a little bit obsessed with this cookie dough frosting. I could eat it with a spoon, it tastes exactly like cookie dough, It’s insanely good. I can’t wait to make a layer cake and slather this gorgeous stuff all over, more is better. Trust me!

Cookie Dough Cupcakes

Wanna know the secret of keeping the cookie dough, well, dough? I’ll tell ya, you freeze it! Yep, it really is that simply. Just roll your eggless cookie dough into balls and pop em in the freezer for 30 minutes. This prevents the cookie dough from baking along with the cupcakes and keeps everything nice and chewy. Magic, right?

Cookie Dough Cupcakes

One thing that sucks about living in the UK is mini chocolate chips just aren’t a thing. I wish we could get those adorable little morsels because I think these cupcakes would be even cuter with teeny tiny chocolate chips sprinkled on top. Next time I’m in the US I’m totally filling a suitcase. You guys don’t know how good you’ve got it.

As always, the unfrosted cupcakes can be frozen for up to 3 months. Wrap in a double layer of cling film and pop them in their new home until you’ve got the urge for a treat. Just defrost at room temperature and frost as normal. I always like to keep some sort of baked treat in the freezer in case of unexpected guests, not that we’ll be getting any of those in this current climate. But hey, more for me!

Hope everyone’s staying safe and staying sane. How are you combatting the stay at home boredom? Much love!

Cookie Dough Cupcakes
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Cookie Dough Cupcakes

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4.7 from 15 reviews


Units Scale

For the Cookie Dough Filling:

  • 100g plain flour
  • 1/4tsp salt
  • 60g unsalted butter, melted
  • 50g soft light brown sugar
  • 30g caster sugar
  • 2tbsp whole milk
  • 1tsp vanilla extract
  • 100g chocolate chips

For the Chocolate Cupcakes

  • 150g plain flour
  • 200g caster sugar
  • 40g cocoa powder
  • 1tsp bicarbonate of soda
  • 1/2tsp fine salt
  • 1 large, free range egg
  • 120ml buttermilk
  • 120ml sunflower oil
  • 1tsp vanilla extract
  • 120ml hot water

For the Cookie Dough Frosting:

  • 170g unsalted butter, at room temperature
  • 70g soft light brown sugar
  • 200g icing sugar
  • Pinch of salt
  • 2tsp vanilla extract
  • 23tbsp tablespoon milk
  • 12 mini chocolate chip cookies



  1. For the cookie dough:
  2. In the bowl of an electric mixer mix the butter, sugars, milk and vanilla together. Add in the flour and salt and mix until just combined then stir through the chocolate chips. Refrigerate for 30 minutes until the cookie dough is firm. Scoop out 2 tablespoons of the dough, roll in a ball and place on a lined cookie sheet. Freeze until firm, at least 30 minutes.
  3. For the cupcakes:
  4. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
  5. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
  6. Fill each cupcake liner 1/2 way with the chocolate batter and push a ball of frozen cookie dough into the center of each cupcake. Bake in the preheated oven for 20 minutes. Allow the cupcakes to cool in their tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
  7. For the frosting:
  8. In the bowl of an electric mixer, beat the butter until soft and smooth, scrape down the bowl ready for the sugar.
  9. With the mixer on low, add in the brown sugar and confectioner’s sugar and mix until light and fluffy, around 5 minutes.
  10. Turn the mixer to medium and add the vanilla and salt and mix until light and fluffy. Add the milk, 1 tablespoon at a time until a piping consistency is reached.
  11. Transfer to a frosting bag and Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Sprinkle with mini chocolate chips, top with a mini cookie and serve.


Cupcakes keep for up to 4 days in an air tight container.

The unfrosted cupcakes can be frozen for up to 1 month.

  • Prep Time: 1hr 20 minutes
  • Cook Time: 20minutes
  • Category: Bakine
  • Cuisine: American


  1. March 31, 2020 / 2:28 pm

    My Daughter would love these, we make cookie dough ice cream but I have never thought to do cookie dough cupcakes. Will be having to try making these

  2. Valerie
    March 31, 2020 / 5:06 pm

    OMG those look amazing! I love cookie dough, and am a big fan of chocolate too. I wish I could reach through the screen and grab one to try right now!

  3. March 31, 2020 / 5:50 pm

    You can’t get any more luscious than this. These cupcakes are a double delight.

    March 31, 2020 / 7:15 pm

    Oh wow, these sound wonderful. You piped them so well. I bet they’d go down a treat with the kids as they love cookie dough ice cream, cupcakes would be a lovely treat.

  5. March 31, 2020 / 9:21 pm

    Oh my, these look and sound so decadent and delicious! I can’t wait to make them for myself, my mouth is watering at the thought!

  6. March 31, 2020 / 10:19 pm

    These cupcakes look so perfect! Wow, must make them immediately. My family would love me forever 😉 I LOVE the fact that the do not contains any cake mix and they are made from scratch – beautiful!

  7. March 31, 2020 / 10:30 pm

    These sound absolutely divine! I’m putting the ingredients on my shopping list so we can bake them this weekend.

  8. March 31, 2020 / 10:57 pm

    These look divine!!

  9. March 31, 2020 / 10:58 pm

    Oh wow, you had me at cookie dough! These look incredible. I feel like I shouldn’t make these because I may not be able to stop once I start

  10. March 31, 2020 / 11:29 pm

    YUM! You totally had me at cookie dough lol! These look and sound delicious and I love the idea of having the hidden surprise of chewy delicious cookie dough inside! I am definitely going to be trying these with the kids so thanks for sharing the recipe!

  11. Rhian Westbury
    April 1, 2020 / 8:13 am

    These look amazing! I blooming love cookie dough so much. I’ve done a little bit of baking but then I just ended up eating all the snacks and I can’t keep doing that haha x

  12. April 1, 2020 / 10:00 am

    Oh wow! Sound like a dream cake to me. I will be pinning this recipe to try! Thanks for sharing 🙂

  13. April 1, 2020 / 1:49 pm

    This look amazing, I bet they taste delicious too. My kids are desperate to start baking

  14. Lesli Schwartz
    April 1, 2020 / 7:24 pm

    Oh my! These cupcakes look SOOOOO good! Always looking for new cupcake recipes, especially these days! Thanks, will get on this!

  15. April 1, 2020 / 9:50 pm

    This is a genius idea! I even have the mini cookies in stock! The kids will love trying these!

  16. April 2, 2020 / 7:13 am

    So turns out I have never truly lived! I can’t wait to try these beautiful cupcakes, I just love cookie dough anything!

  17. Hannah
    April 3, 2020 / 12:33 pm

    Cookie dough tastes amazing, and these look so good. I just wanna go and bake a load of them right now

  18. April 4, 2020 / 5:26 am

    Oh wow mindblowing!! It is sure tasted decadent! Looks so good and makes me drool. Can’t wait to make this.

  19. April 4, 2020 / 3:48 pm

    These cupcakes looks really good and tasty, my kids will definitely love it. Thanks for sharing your recipe!

  20. April 4, 2020 / 6:35 pm

    OMG these look amazing!! I would love to try recreate them dairy free xxx

  21. April 4, 2020 / 9:24 pm

    These look and sound amazing! I feel like I’d make them all and would refuse to share haha

  22. Gail Montero
    April 5, 2020 / 12:55 am

    I love that yummy surprise in the middle! We’ll love this for sure!

  23. April 5, 2020 / 6:59 am

    Yum these look so good! I bet people love the hidden cookie dough! Thanks for sharing!

  24. Jacque Hastert
    April 6, 2020 / 8:04 pm

    I have everything to make these! I am craving them since I have read your post and will be making these tonight!

  25. April 7, 2020 / 4:01 am

    This recipe is so beautifully done! Such wonderful flavors and the filler is such an amazing extra treat! I will be hanging on to this recipe for a long time.

  26. April 7, 2020 / 10:18 pm

    This cupcake sounds so fun to make and have. I’m sure my kids will love the making process of this lovely cupcakes.

  27. Jan Shinner
    May 3, 2020 / 4:37 pm

    Hi are your recipes for a fan oven settings?

  28. Mona
    June 20, 2022 / 1:41 pm

    Recipe for frosting makes no sense first you add flour (yuck) to it then loosen it up with milk… I don’t understand why there is icing sugar and light brown sugar in the frosting recipe as well which makes it crunchy… Also don’t understand how come your cupcakes came out so light in colour despite all the cocoa in the recipe… Won’t be using this recipe again. Don’t recommend.

    • June 21, 2022 / 9:17 am

      Hi, if your frosting came out ‘crunchy’ you either used the wrong kind of brown sugar (recipe clearly states soft light brown sugar) or didn’t mix it for long enough. There’s only 40g of cocoa powder in the cakes, that’s not really a lot, hence them being on the lighter side.

      I’m sorry this recipe didn’t work out for you but I use it in my bakery on a weekly basis and never had an issue with ‘crunchy’ frosting or had any complaints about the cakes being light.


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