If you love cookie dough in ice cream, straight from the mixing bowl, or as filling in cake, you will LOVE these Cookie Dough Filled Cupcakes. Featuring moist chocolate cupcakes, a gooey cookie dough center, and a creamy frosting, these cupcakes truly take the cupcake game to a new level. The cookie dough in this recipe is the same as my edible chocolate chip cookie dough, so you have to go give that a try!
Ingredients for Cookie Dough Filled Cupcakes
For the Cupcakes:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- ½ teaspoon vanilla extract
- 2 tablespoons vegetable oil
- ½ cup chocolate chips
For the Cookie Dough Filling:
- ⅓ cup + 2 tablespoons all-purpose flour
- 3 tablespoons butter softened
- 1 ½ tablespoons granulated sugar
- 1 ½ tablespoons brown sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
- 2 tablespoons mini semi-sweet chocolate chips
For the Frosting:
- ½ cup (1 stick) butter, softened
- 1 ¾ cup powdered sugar
Instructions for Cookie Dough Filled Cupcakes
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with 8 paper liners.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, mix together milk, egg, vanilla extract, and vegetable oil until smooth.
- Pour the wet ingredients into the dry mixture and whisk until a smooth batter forms.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Evenly distribute the batter into the prepared muffin tin, filling each liner about ⅔ full.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Make the Cookie Dough Filling
- While the cupcakes are baking, place the all-purpose flour in a small bowl and heat in the microwave for 30 seconds. Whisk well and set aside.
- In a medium-sized bowl, combine softened butter with granulated sugar and brown sugar, mixing until creamy. Add milk and vanilla extract, stirring until well combined.
- Gradually add the heated flour to the butter-sugar mixture, stirring until smooth. Fold in mini chocolate chips.
Step 3: Prepare the Frosting
- Using a mixer, beat softened butter until creamy.
- Gradually add powdered sugar to the butter, beating until a smooth frosting forms. Adjust the consistency with milk if needed.
Step 4: Assemble the Cupcakes
- Once the cupcakes are cooled, carve out a tablespoon-sized hole in the center of each cupcake, ensuring the bottom remains intact.
- Fill each hollowed-out center with a tablespoon of the prepared cookie dough filling.
- Generously frost the cupcakes, covering the cookie dough filling completely.
- For an extra touch, roll any remaining cookie dough into tiny balls and place them on top of the frosted cupcakes.
Other Recipes to Try
If you enjoyed these cupcakes, you need to give my Brownie Batter Stuffed Cupcakes recipe a try as well!
Cookie Dough Filled Cupcakes
These chocolate cupcakes are filled with edible cookie dough and topped with delicious and creamy buttercream which melts in your mouth. You will love these delicious treats!
Equipment
- 1 muffin tin
Ingredients
For the Cupcakes:
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- ½ teaspoon vanilla extract
- 2 tablespoons vegetable oil
- ½ cup chocolate chips
For the Cookie Dough Filling:
- ⅓ cup + 2 tablespoons all-purpose flour
- 3 tablespoons butter softened
- 1 ½ tablespoons granulated sugar
- 1 ½ tablespoons brown sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
- 2 tablespoons mini semi-sweet chocolate chips
For the Frosting:
- ½ cup 1 stick butter, softened
- 1 ¾ cup powdered sugar
Instructions
For the Cupcakes:
- Preheat your oven to 350 degrees F and prepare your muffin tin with 8 paper liners.
- Whisk the dry ingredients in a large bowl: flour, cocoa, sugar, baking powder, and salt.
- In a small bowl, combine the milk, egg, vanilla, and vegetable oil. Pour into the large bowl and whisk until combined.
- Fold in the chocolate chips and scoop out evenly into the prepared muffin tins.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
For the Cookie Dough Filling:
- While the cupcakes are baking in the oven, prepare the cookie dough filling. In a small bowl, add the all-purpose flour and heat in the microwave for 30 seconds. Once done, whisk well and set aside.
- In a medium sized bowl, combine the softened butter with the granulated sugar and brown sugar. I like doing this with a fork so it really blends these together well.
- Add the milk and vanilla extract and stir.
- Add the flour to the sugary mixture and stir until well combined. Fold in the mini chocolate chips. Set aside until cupcakes are out of the oven and completely cooled.
For the Frosting:
- Using a standard mixer, beat the butter until creamy. Add the powdered sugar and continue beating until a smooth frosting forms. If you want yours less thick, add a teaspoon or two of milk and beat together (I don’t do this to mine though).
Assembling the Cupcakes:
- Once the cupcakes are cooled, they are ready to be assembled. Scoop out a tablespoon sized hole in the center of each cupcake, while still leaving the bottom of the cupcake intact.
- Scoop a tablespoon of the cookie dough into the hole of each cupcake.
- Top with your frosting and smooth with a spoon or use a piping bag (I always just use a spoon). The frosting should cover the cookie dough filling hole.
- With the remaining cookie dough (if you have extras), roll tiny balls together and top each frosted cupcake with cookie dough bites for some extra tasty bites.
- You should have 8 complete cookie dough filled cupcakes. Now enjoy!
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