Cookie Dough Stuffed Chocolate Cupcakes

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 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.

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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.

Prep Time50 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Cupcakes

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

Servings: 24

Calories:

Author: NicholeL

Ingredients

For the Cookie Dough Filling:

• 1 stick unsalted butter at room temperature
• ½ cup Imperial brown sugar packed
• ¼ cup granulated sugar
• ¼ cup whole milk
• 1 ½ teaspoon vanilla extract
• 1 ½ cups all purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mini chocolate chips

For the Cupcakes:

• 1 box chocolate cake mix and necessary ingredients eggs, water, oil
• 1 teaspoon vanilla extract

For the Chocolate Buttercream:

• 2 sticks unsalted butter at room temperature
• 3 cups Imperial powdered sugar
• ¼ cup cocoa powder
• 2-4 tablespoon whole milk
• pinch of salt

For Topping:

• mini chocolate chip cookies homemade or store bought

Instructions

For the Cookie Dough Filling:

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

For the Cupcakes:

• Line 2 cupcake pans with paper liners.
• Combine cake mix and ingredients and vanilla extract in a bowl and mix until combined.
• Divide batter into cupcake pans, filling each ⅔ of the way full.
• 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.
• Bake for 18-20 minutes or until a toothpick inserted just into the top of the cupcake comes out clean.
• Transfer cupcakes to a wire rack to cool completely.

For the Chocolate Buttercream:

• Add butter to the bowl of a stand mixer and beat on medium speed until light and fluffy, about 4 minutes.
• Add in the powdered sugar ½ cup at a time, mixing until fully incorporated. Add in the cocoa powder and mix until fully combined.
• 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:

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