The goodness of a chocolate chip cookie all together in a fabulous cupcake. (With a cookie dough surprise inside!)
Cookie dough is such a weakness of mine. I find myself constantly taste testing the dough when I’m baking cookies, even though I totally know what it tastes like. Ok, I just love eating it. It’s so yummy! For National Chocolate Chip Day, I decided it would be fun to come up with a cupcake recipe that also highlighted the goodness of the chocolate chip cookie. These cupcakes are fabulous!
The frosting on these cupcakes is a chocolate chip cookie dough frosting. It is tasty! I love the look of the mini chocolate chips sprinkled on the top. Not to mention the delicious tiny cookie perched at the very top! This cupcake is GOOD.
And did I mention the cookie dough goodness on the inside of these cupcakes. Oh. My. Yum!! Don’t worry, it’s egg-free dough so it’s totally safe. Happy day!
I can’t wait for you to try these cupcakes then come back here and tell me what you think! These are one of my new favorites.
Chocolate Chip Cookie Dough Cupcakes
- 1 vanilla cake mix plus ingredients to make it
- 1 c. buttermilk
- 24 cupcake liners
For the Cookie Dough Frosting
- 1 c. unsalted butter at room temperature
- 2 1/2 c. powdered sugar
- 1/2 c. brown sugar
- 1/2 c. flour
- 1/2 tsp. salt
- 2-3 Tbsp milk
- 1 tsp. vanilla extract
For the Cookie Dough Center
- 1/2 c. butter softened
- 1/4 c. sugar
- 1/2 tsp. vanilla extract
- 2 Tbsp milk
- 1/8 tsp. salt
- 1 1/2 c. flour
- 1/2 c. mini semi-sweet chocolate chips
- 24 mini chocolate chip cookies
- Prepare cake mix according to package directions, adding buttermilk instead of the water called for.
- Place cupcake liners in muffin tins and fill with batter 2/3 full. Bake according to directions on the box; remove from pans and cool on a wire rack.
- Prepare the cookie dough by creaming butter and sugar together; add vanilla, milk, and salt. Then add flour. Stir in mini chocolate chips.
- Using the large side of a frosting tip or something similar, make a hole in each cupcake by pressing it right into the center.
- Use a spoon to get enough cookie dough that it can be rolled into a little cylinder to fit into the hole in the cupcake. Press the dough right into the cupcake.
- Use a toothpick to push the cake out of the frosting tip. Tear the top off and press it right on top of the cookie dough to cover it.
- Prepare the frosting by creaming together butter, brown sugar, vanilla, and 2 Tbsp milk. Slowly add powdered sugar 1/2 c. at a time to avoid making a huge mess. Then add salt and flour.
- Pipe frosting on to each cupcake using a 1M star tip. Sprinkle with mini chocolate chips and top with a mini cookie.
Kitchen tools and gadgets needed for this recipe:
I hope you like this recipe as much as I do! And because it’s National Chocolate Chip Day, here are more fabulous chocolate chip recipes to help you celebrate!
Chocolate Chip Bundt Cake from Creations by Kara
Chocolate Chip Cookie Dough Cupcakes from Cupcake Diaries
Butter Pecan Chocolate Chip Cookies from Butter with a Side of Bread
Gluten Free Cookie Dough Blizzard from Tried and Tasty
Light Berry Dark Chocolate Chip Cheesecake Bars from Happy Food Healthy Life
Chocolate Chip Bagels from Ashlee Marie
Chocolate Chip Cookie Dough Ice Cream from Like Mother, Like Daughter
Vanishing Chocolate Chip Oatmeal Cookies from Real Mom Kitchen
Chewy Chocolate Chip Oatmeal Bars from Jamie Cooks It Up!
Pumpkin Chocolate Chip Muffins from Cupcake Diaries
Banana Chocolate Chip Muffins from Cupcake Diaries
Chocolate Chip Pecan Caramels from Creations by Kara
Cornflake Marshmallow Chocolate Chip Cookies from Butter with a Side of Bread
Coconut Macadamia Nut Chocolate Chip Cookies from Butter with a Side of Bread
Easy Chocolate Chip Scones from Ashlee Marie
Oatmeal Chocolate Chip Cookies from Ashlee Marie
Homemade Chocolate Chip Graham Crackers from Happy Food Healthy Life
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Shouldn’t you be using brown sugar for the filling center?
Nope because brown sugar makes the dough firmer and I didn’t want a firm dough for the center. Thanks for the question!
I have made these 2 times now and it is perfect. The cookie dough center is just the right sweetness. I love this recipe. Thanks
That is wonderful, Diana! Thanks so much for sharing!
Kimberly Burks says
I know this is an older post but was hoping to still get a response. My frosting turned out more soft and on the verge of being runny. It still held a little when I topped the cupcakes but I ended up refridgerating them in fear the frosting would ooze down the sides. Why do you think that happened? It still tasted amazing though!
Hi Kimberly! It sounds like maybe your butter was a little too soft or there was too much liquid in the frosting. I’ve noticed that my frosting gets too soft if the room is hot. A lot of the time I make the frosting and then put it in the fridge to let it thicken up a little. I hope that helps! I’m glad it still tasted good!!
This recipe sounds great and I’ll be using it for my son’s sesame street/cookie monster themed birthday party. I do feel it’s necessary to mention, though, that flour is not necessarily safe to be eaten raw. It can be contaminated with E. coli, and cooking the flour is the only way to ensure that any bacteria is killed. Baking the raw flour at 350 for about 5 minutes should kill any bacteria and make it safe for consumption. I’d hate to sicken anyone with my cooking or baking, so I am very thorough with these things 🙂
Hi Steph! Thank you so much for the information. I had no idea that raw flour wasn’t safe to eat! I really appreciate the baking instructions for the flour. Thank you for passing that info along!