Everyone loves a good chocolate chip cookie and the same goes for cupcakes, right? So why not combine the two and make a double delicious treat?! These Chocolate Chip Cookie Dough Cupcakes are what happens when a chocolate chip cookie and cupcake comes together. Nestled inside a yellow cake is a middle of chocolate chip cookie dough with a creamy chocolate frosting that’s garnished with a mini chocolate chip cookie!
When I saw this recipe, I knew I had to make it. I’ve had this recipe bookmarked for a few months and only came across it when it was time for me to clear out the long list of bookmarks I had. Why I waited so long to make this, I’m not sure… but I’m so glad I finally did. It’s truly a decadent cupcake that combines the best of both worlds! I used a standard chocolate frosting, but you’re welcome to frost with whatever flavor you want. I also made extra chocolate chip cookie dough so that I could make mini chocolate chip cookies to use as a garnish as well. You can probably create other similar cupcakes using your favorite cookie flavors… something I’d like to do when I get a chance.
Cookie dough filling:
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
chocolate frosting (recipe follows)
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. It’s critical that these are frozen in order for the cupcakes to turn out correctly!
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
recipe from Williams Sonoma
8 oz. unsweetened chocolate, chopped
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter at room temp
6 Tbs. slightly warm milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Place a saucepan over medium heat and fill with an inch or two of water. Set a metal or heat safe bowl large enough to sit in the saucepan to act as a double boiler, making sure the bottom of the bowl is not touching the water in the saucepan.
Add the chocolate to the bowl and stir until the chocolate is melted and smooth. Let cool to room temperature and set aside.
In the bowl of a stand electric mixer fitted with the beater attachment, beat together the confectioners’ sugar, butter, milk, vanilla and salt on low speed until combined, about 1 minute. Scrape down the sides of the bowl as needed. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Carefully add the cooled chocolate and beat until combined. Once combined, increase the speed to medium and beat for 1 minute more.
If the frosting is on the dry side, add more milk, 1 tsp. at a time until it’s creamy but still holds peaks.
Makes about 4 1/2 cups.
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