Chocolate Chip Cookie Dough Stuffed Cupcakes

Today, we celebrate my Wesley. He is 3 years old! My husband commented that it should mean he wakes up today completely potty trained.

He will for sure be the one putting all the gray hairs on my head, but he makes me laugh every. single. day. It’s starting to look like he’s going to be a real foodie, can you tell? I’m SUPER excited over that! So of course in honor of my hilarious kid, I give you: Chocolate Chip Cookie Dough Stuffed Cupcakes.

For the cookie dough balls:

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups flour
  • 3/4 cup miniature semi sweet chocolate chips

For the cupcakes:

  • 15.25 oz package yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup oil

For the brown sugar frosting:

  • 1 1/2 cups (3 sticks) butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 1/2 cups powdered sugar


  1. Prepare the cookie dough balls by beating together the butter, sugars, milk, vanilla, and salt until creamy. Add in the flour and beat until well mixed. Stir in the miniature chocolate chips. Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid (overnight is best). DO NOT skip the freezing part or the cookie dough will cook along with the cupcake in the oven and you won’t have the “stuffed” effect. Once the cookie dough is frozen solid, prepare the cupcake batter by beating the cake mix, oil, water, and eggs until smooth.
  2. Fill 24 cupcake tins lined with paper liners two thirds full with batter. Place a frozen cookie dough ball in the center of each cupcake on top of the batter. Bake at 350 degrees for 20-23 minutes or until tops are golden. Remove and cool completely. For the frosting, beat together the butter, brown sugar, salt, milk, and vanilla. Add in the powdered sugar gradually, scraping down the sides halfway through. Add an additional 1/2-1 tablespoon milk if needed. Pipe frosting on cooled cupcakes and sprinkle with additional mini chocolate chips if desired. Store in the refrigerator.
  3. ..............................

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