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Easy Stuffed Cookie Dough Cupcakes Recipe

Easy Stuffed Cookie Dough Cupcakes Recipe

★★★★★

5.3 from 20 reviews
  • Author: Sophie
  • Total Time: 49 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

Cookie Dough

  • 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

Cupcakes

  • 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

Optional Garnish

  • Additional cookie dough (from recipe above)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 150 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Keywords: stuffed cupcakes, cookie dough cupcakes, chocolate chip cupcakes, easy cupcake recipe, dessert recipe

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Find it online: https://cookwithsophie.com/easy-stuffed-cookie-dough-cupcakes-recipe/