Cookie Dough Stuffed Chocolate Cupcakes #Choctoberfest

Disclaimer: I received product samples from sponsor companies to aid in the creation of #Choctoberfest recipes. All opinions are mine alone. 

If you really like chocolate, I think these cupcakes are definitely going to be right up your alley! They’re chocolate, stuffed with cookie dough and then topped with more chocolate and a chocolate chip cookie. I mean what could be better than that?


I wanted to do something kind of crazy for the last day of #Choctoberfest and I feel like these cupcakes are definitely it. You could easily make the cupcakes and the cookies from scratch, but if you are short on time, you can use a boxed cake mix and store-bought cookies like I did for mine.

Since it’s the last day of Choctoberfest, I wanted to make sure that all of our sponsors get a final shout out. First huge thanks to Allison of The Pintertest Kitchen for hosting this event each year and then to all of the great sponsors who provided us with products; Imperial Sugar, Forte Chocolate, Divine Chocolate, Sprinkle Pop and Barlean’s. We couldn’t have this amazing chocolate filled event without you!

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Cookie Dough Stuffed Chocolate Cupcakes

Chocolate cupcakes are stuffed with cookie dough and topped with a chocolate buttercream frosting and mini chocolate chip cookies for the ultimate chocolate and cookie dough lovers dessert.

  • Author: NicholeL
  • Prep Time: 50 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 10 mins
  • Yield: 24
  • Category: Cupcakes
  • Method: Baking

Ingredients

For the Cookie Dough Filling:

  • 1 stick unsalted butter, at room temperature
  • 1/2 cup Imperial brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup whole milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mini chocolate chips

For the Cupcakes:

  • 1 box chocolate cake mix and necessary ingredients (eggs, water, oil)
  • 1 tsp vanilla extract

For the Chocolate Buttercream:

  • 2 sticks unsalted butter, at room temperature
  • 3 cups Imperial powdered sugar
  • 1/4 cup cocoa powder
  • 2-4 tbsp whole milk
  • pinch of salt

For Topping:

  • mini chocolate chip cookies, homemade or store bought

Instructions

For the Cookie Dough Filling:

  1. Add butter, brown sugar and sugar to the bowl of a stand mixer and beat on medium speed for 3-4 minutes, or until light and fluffy.
  2. Meanwhile, add flour, baking soda and salt to a medium bowl and whisk to combine. Set aside.
  3. Add the milk and vanilla to the butter mixture and mix until combined. Slowly add in the flour mixture until dough is formed.
  4. Stir in mini chocolate chips by hand.
  5. Line a baking sheet with parchment paper or wax paper.
  6. Roll out 24 tablespoon-sized pieces of the cookie dough and place on the prepared baking sheet. Freeze for 30 minutes.

For the Cupcakes:

  1. Line 2 cupcake pans with paper liners.
  2. Combine cake mix and ingredients and vanilla extract in a bowl and mix until combined.
  3. Divide batter into cupcake pans, filling each 2/3 of the way full.
  4. Once cookie dough has been frozen for 30 minutes, remove it from the freezer and place a ball of the dough in the center of each cupcake batter.
  5. Bake for 18-20 minutes or until a toothpick inserted just into the top of the cupcake comes out clean.
  6. Transfer cupcakes to a wire rack to cool completely.

For the Chocolate Buttercream:

  1. Add butter to the bowl of a stand mixer and beat on medium speed until light and fluffy, about 4 minutes.
  2. Add in the powdered sugar 1/2 cup at a time, mixing until fully incorporated. Add in the cocoa powder and mix until fully combined.
  3. Thin frosting by adding milk 1 tablespoon at a time until it reaches your desired consistency. Mix in pinch of salt, adding more to taste if necessary.

To Assemble:

  1. Transfer frosting to a piping bag fitted with a large tip and pipe frosting onto each cupcake. Top with a mini chocolate chip cookie.

Keywords: cookie dough stuffed cupcakes, chocolate cupcakes, buttercream, cupcakes, cookie dough

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In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.

For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made.

Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.

You can check out Imperial Sugar’s social media here:
These cupcakes are so good! My coworkers had no idea what to think about a cupcake stuffed with cookie dough, but they absolutely loved it. One of them even came to me and said “Nichole, I need to make an HR complaint. The HR lady is making me fat.”
Oops? I mean, I don’t need to have that much sugar at my house so I have to take it somewhere and I know they’ll all eat it.


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