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!
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!
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!
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?
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!Print
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
- 2–3tbsp tablespoon milk
- 12 mini chocolate chip cookies
- For the cookie dough:
- 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.
- For the cupcakes:
- Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
- 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.
- 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.
- For the frosting:
In the bowl of an electric mixer, beat the butter until soft and smooth, scrape down the bowl ready for the sugar.
With the mixer on low, add in the brown sugar and confectioner’s sugar and mix until light and fluffy, around 5 minutes.
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.
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
Keywords: Cupcakes, Cookie Dough, Chocolate, Baking, Cakes, Cookies