Name: Easy Stuffed Cookie Dough Cupcakes Recipe
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Cuisine: American
Ingredients: 3/4 cup all purpose flour (sifted); 1/4 cup unsalted butter (softened); 2 tbsp powdered sugar; 2 tbsp granulated white sugar; 1/2 tsp vanilla extract; 2 tsp milk; 1 pinch kosher salt; 1-2 tbsp mini chocolate chips; 1 3/4 cup cake flour (+ 2 tsp, divided); 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp kosher salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 1 egg (large); 2 egg whites (large); 2 tsp vanilla extract; 1/2 cup buttermilk (room temperature); 1 cup mini chocolate chips; Additional cookie dough (from recipe above)

Jump to Recipe

If you have a sweet tooth and love the magic of surprises in every bite, these Easy Stuffed Cookie Dough Cupcakes are about to become your new obsession. Imagine biting into a soft, beautifully baked cupcake that hides a luscious, creamy cookie dough center that melts in your mouth. This delightful treat perfectly marries two classic favorites—cupcakes and cookie dough—into one irresistible dessert that’s as fun to make as it is to eat. Trust me, these cupcakes aren’t just simple to whip up; they’re packed with texture, flavor, and that little wow factor every dessert should have.

Easy Stuffed Cookie Dough Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key to the success of these cupcakes, and luckily, each one is straightforward and essential. From buttery richness to the slight tang of buttermilk and plenty of chocolate chips, every component works together to create the perfect balance of flavor and texture.

All-purpose flour (3/4 cup, sifted): It forms the base of the cookie dough filling, providing structure and tenderness.
Unsalted butter (1/4 cup softened + 1/2 cup softened): Adds richness and moisture both to the cookie dough and cupcake batter.
Powdered sugar (2 tbsp): Gives the cookie dough a smooth sweetness that melts perfectly.
Granulated white sugar (2 tbsp + 1 cup): Provides the essential sweetness and helps create that fluffy cupcake crumb.
Vanilla extract (1/2 tsp + 2 tsp): Enhances the flavors with a warm, inviting aroma.
Milk (2 tsp): Helps to achieve the soft, creamy texture inside the cookie dough filling.
Kosher salt (pinch + 1/4 tsp): Balances the sweetness and intensifies all the flavors.
Mini chocolate chips (1-2 tbsp + 1 cup): Add bursts of melty chocolate throughout the cookie dough and cupcake batter.
Cake flour (1 3/4 cup + 2 tsp divided): Creates tender, light cupcakes that rise beautifully.
Baking powder (1 tsp): Helps the cupcakes rise evenly and get that perfect fluffy texture.
Baking soda (1/4 tsp): Assists in balanced leavening alongside the baking powder.
Egg (1 large): Binds ingredients and adds moisture for tenderness.
Egg whites (2 large): Contribute to the cupcake’s lightness without extra fat.
Buttermilk (1/2 cup, room temperature): Adds tanginess and tender crumb to the cupcakes.

How to Make Easy Stuffed Cookie Dough Cupcakes

Step 1: Prepare the Cookie Dough Filling

First, you’ll want to create the dreamy cookie dough that hides inside the cupcakes. Begin by heat-treating the 3/4 cup of sifted all-purpose flour by baking it for 5 minutes, which ensures it’s safe to eat raw. Then, cream softened butter together with powdered and granulated sugars until light and fluffy—a step that brings sweetness and airiness straight from the start. Adding vanilla extract and milk softens the dough while the pinch of salt sharpens the flavors. Finally, fold in the mini chocolate chips for those irresistible chocolate pockets, then chill in the fridge for 20 minutes to firm up perfectly.

Step 2: Make the Cupcake Batter

Now, onto the cupcakes themselves. Set your oven to 350°F and line a muffin tin with liners to keep things neat as you bake. Whisk together the cake flour, baking powder, baking soda, and salt to make a dry mix full of rising power and subtle savory balance. Cream butter and sugar for a few minutes until pale and fluffy, then beat in the egg, egg whites, and vanilla, which lends moisture and rich flavor. Alternate adding the dry ingredients with buttermilk carefully—this method maintains a tender crumb without overmixing. Toss the mini chocolate chips in a bit of flour before folding in gently to keep them suspended, giving each bite a little chocolate surprise.

Step 3: Assemble and Bake

Time for the fun part! Use a cookie scoop to fill each cupcake liner halfway with batter. Then, take your chilled cookie dough and drop small spoonfuls into the center of each cupcake—this hidden center is what makes these cupcakes seriously special. Cover the pockets with more batter until the liners are about three-quarters full, don’t worry if it looks fuller because they rise beautifully. Bake for 18–19 minutes until the tops are golden and a toothpick inserted in the cupcake (not the cookie dough center) comes out clean. Let them cool completely on a wire rack.

Step 4: Frost and Garnish

Once cooled, generously frost the cupcakes with your favorite cookie dough frosting to double down on that cookie dough goodness. You can even scoop a dab of leftover cookie dough right on top for a rustic, tempting finish. These cupcakes are as pretty as they are delicious.

How to Serve Easy Stuffed Cookie Dough Cupcakes

Garnishes

Garnishing these cupcakes is a chance to make them truly your own. Sprinkle additional mini chocolate chips or a pinch of flaky sea salt to enhance the chocolate flavor and add texture contrast. Whipped cream or a drizzle of chocolate ganache can also elevate the presentation and taste, turning these into show-stopping treats for any occasion.

Side Dishes

These cupcakes shine on their own, but pairing them with a cold glass of milk or a hot cup of coffee enhances their indulgent flavors perfectly. For a party spread, adding fresh berries or a scoop of vanilla ice cream on the side can provide refreshing balance and extra delight.

Creative Ways to Present

For a fun twist, serve these Easy Stuffed Cookie Dough Cupcakes in mini cupcake liners or mason jars layered with frosting and cookie crumbles for an eye-catching dessert parfait. You can also garnish with edible flowers or colorful sprinkles to match a theme or season—making these cupcakes as delightful to look at as they are to eat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (which might not happen!), store them in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh and the cookie dough center perfectly soft.

Freezing

To enjoy these cupcakes later, freeze them unfrosted in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. When you’re ready, thaw overnight in the fridge and frost just before serving for that freshly baked feel.

Reheating

If you prefer your cupcakes slightly warm, gently reheat them in the microwave for 10-15 seconds. Avoid overheating so the cookie dough center stays soft and doesn’t melt completely, preserving that delightful texture contrast.

FAQs

Can I use store-bought cookie dough instead of making my own?

While store-bought cookie dough might seem like a convenient option, homemade dough ensures safety and freshness without raw eggs or unsafe flour. Plus, it lets you control sweetness and flavors perfectly for this cupcake recipe.

What kind of frosting pairs best with these cupcakes?

A cookie dough frosting enhances the theme wonderfully, but classic vanilla buttercream, cream cheese frosting, or even a simple chocolate ganache are all excellent choices depending on your taste preferences.

Can I make gluten-free Easy Stuffed Cookie Dough Cupcakes?

Absolutely! Swap the all-purpose and cake flours for your favorite gluten-free flour blend. Just keep an eye on batter consistency and possibly adjust the liquid slightly, as gluten-free flours can behave differently.

Is it okay if my cookie dough center leaks out during baking?

A little leaking is normal if the cookie dough balls are too large or if the batter layer is too thin on top. Make sure the dough balls are small and the batter covers them well. These cupcakes still taste fantastic even if a bit messy!

Can I add other mix-ins to the cookie dough or cupcake batter?

Definitely! Feel free to experiment with nuts, white chocolate chips, or even a swirl of caramel. Just keep add-ins moderate so the cupcakes bake evenly and maintain their soft, stuffed texture.

Final Thoughts

These Easy Stuffed Cookie Dough Cupcakes are pure joy in dessert form and perfect for impressing friends, family, or just treating yourself to something special. The playful surprise of cookie dough inside a tender cupcake has a way of making everyone smile. So go ahead, give this recipe a whirl and enjoy every delicious bite—you’ll wonder why you didn’t make these delights sooner!

Easy Stuffed Cookie Dough Cupcakes Recipe

★★★★★

5.3 from 20 reviews

Author: Sophie
Total Time: 49 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These easy stuffed cookie dough cupcakes combine rich, moist cupcakes with a delightful surprise of soft, sweet cookie dough in the center. Topped with a creamy cookie dough frosting and garnished with extra cookie dough, these cupcakes are perfect for any dessert lover looking to enjoy the best of both worlds in one delicious treat.

Instructions

Heat Treat the Flour: Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Spread the 3/4 cup all purpose flour evenly and bake for 5 minutes to heat treat it. Set aside to cool completely before using in the cookie dough to ensure safety.
Make the Cookie Dough: In a bowl or mixer, cream together 1/4 cup softened unsalted butter with 2 tbsp powdered sugar and 2 tbsp granulated sugar until light and fluffy, about 1 minute. Add the 1/2 tsp vanilla extract and 2 tsp milk and mix lightly. Stir in the cooled heat-treated flour, a pinch of kosher salt, and 1-2 tbsp mini chocolate chips until well combined. Refrigerate the dough for at least 20 minutes to firm up.
Prepare the Cupcake Batter: Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together 1 3/4 cups cake flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt. In a stand mixer fitted with a paddle attachment, cream 1/2 cup softened butter on medium speed for 1 minute. Scrape down the bowl and add 1 cup granulated sugar. Continue mixing on medium speed for another 2 minutes until light and fluffy.
Add Wet Ingredients: Scrape down the bowl again and add 1 large egg, 2 large egg whites, and 2 tsp vanilla extract. Beat on medium speed for 1 minute until fully combined.
Combine Dry and Wet Ingredients: With the mixer on low, add one-third of the dry ingredients, mix briefly, then add half of the buttermilk. Alternate mixing in the dry ingredients and remaining buttermilk, finishing with the dry ingredients. Mix just until combined; avoid overmixing to keep cupcakes tender.
Add Chocolate Chips: Toss 1 cup mini chocolate chips with the remaining 2 tsp cake flour in a small bowl to coat. Fold gently into the batter by hand to distribute evenly.
Fill the Cupcake Liners: Using a cookie scoop, fill each cupcake liner halfway with batter. Remove chilled cookie dough from the fridge and use a teaspoon to scoop 12 small balls. Drop one ball into the center of each batter-filled liner.
Top with Batter: Cover each cookie dough ball with more cupcake batter until the liner is about 3/4 full, spreading gently if needed. It’s fine if the batter slightly exceeds this level.
Bake: Bake in the preheated oven at 350°F for 18-19 minutes, or until a toothpick inserted into the cupcake (avoiding the cookie dough center) comes out clean. Remove from oven and cool cupcakes completely on a wire rack.
Frost and Garnish: Once cooled, frost the cupcakes with cookie dough frosting of your choice. Optionally, garnish by adding more small scoops of cookie dough on top of the frosting for an extra indulgent touch.

Notes

Heat treating the flour is critical to safely eat raw cookie dough inside the cupcakes.
Do not overmix the cupcake batter to keep cupcakes light and fluffy.
You can substitute mini chocolate chips with your favorite mix-ins like nuts or butterscotch chips.
Keep the cookie dough chilled before stuffing to help maintain shape while baking.
Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Bring refrigerated cupcakes to room temperature before serving to enhance flavor and texture.
If desired, add a pinch of cinnamon or espresso powder to the batter for extra depth.

Prep Time: 30 minutes
Cook Time: 19 minutes
Category: Dessert
Method: Baking
Cuisine: American