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Cookie Dough Stuffed Cupcakes

Cookie Dough Stuffed Cupcakes

These cupcakes are moist yellow cake filled with a chilled, edible cookie-dough center studded with mini chocolate chips and finished with chocolate frosting for a rich, chocolatey bite. Ready in about 35 minutes using a boxed cake mix, they’re great for parties or make-ahead dessert trays when you chill the filling first.
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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course: Dessert
Keyword: chocolate, cookie dough, cupcakes

Equipment

  • cupcake pan
  • cupcake liners
  • mixer
  • apple corer
  • cookie sheet
  • plastic storage bag

Ingredients

  • 1 box Betty Crocker Supermoist butter recipe yellow cake mix and ingredients package calls for
  • 1 container Betty Crocker chocolate frosting or homemade chocolate frosting
  • 1/2 cup unsalted butter softened to room temp
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 2-4 tablespoons milk
  • 1 cup mini chocolate chips
  • 1/4 package Pillsbury refrigerated cookie dough optional; for cookie garnishes

Instructions

  1. Preheat oven to 350°F. Line a cupcake pan with cupcake liners. Prepare the Betty Crocker Supermoist butter-recipe yellow cake mix according to the package directions and bake the cupcakes as directed on the package. Let cupcakes cool completely.
  2. To make the cookie dough filling, with a mixer cream together 1/2 cup unsalted butter and 3/4 cup light brown sugar at medium speed. Add 1 teaspoon vanilla extract and beat well. Add 1 1/4 cup flour and 1/2 teaspoons salt and mix until combined. Add 2-4 Tablespoons milk gradually until the desired consistency is reached and beat until fluffy. Gently fold in 1 cup mini chocolate chips. Chill the cookie dough mixture in the refrigerator until firm.
  3. To make the wells, cut a cylinder-shaped portion out of the center of each cooled cupcake using an apple corer; an apple corer works great and the removed cake can be eaten.
  4. Fill each hole with a chunk of the chilled cookie dough mixture so the center is filled but not overflowing.
  5. Frost the cupcakes with chocolate frosting. For a piped cone shape, put the frosting in a plastic storage bag and snip off a nickel-sized hole in one corner to pipe the frosting on.
  6. Garnish the frosted cupcakes with mini chocolate chips and, if desired, mini chocolate chip cookies.
  7. To make mini cookie garnishes (optional), use 1/4 package refrigerated cookie dough: place nickel-sized balls of dough on a cookie sheet and bake at 350°F for 8-9 minutes, then cool and use to top the cupcakes.

Notes

Notes
Source: The Girl Who Ate Everything; filling from
Sally's Baking Addiction