Chocolate Chocolate Chip Cookie Dough Cupcakes

By Eat More Chocolate Team      

April 23, 2015

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If you're a chocolate chip cookie fan, this is for you!

  • Cook: 20 mins
  • 20 mins

    20 mins

  • Yields: 12 Cupcakes


Cookie Dough Filling:

In a small bowl, sift together the flour, baking soda and salt.

In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.

Whisk in the dry ingredients and the chocolate chips until smooth.

Refrigerate for 15 to 30 minutes or until firm.

Scoop out dough into 12 balls. Freeze for at least 30 minutes.

Chocolate Cupcakes:

Preheat the oven to 375 F degrees. Line a cupcake pan with 12 liners.

In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.

Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.

Fill each cupcake liner ½-2/3 full. NOTE: You may have extra batter... no worries, make extra cupcakes!

Gently press a cookie dough ball into the center of each cupcake, only submerging the ball ½ way.

Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.

Cool the cupcakes completely before frosting.

Cookie Dough Frosting:

In the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.

Add the flour, milk and vanilla and beat on high until well combined.

To Assemble:

Pipe swirls of frosting onto each cupcake.

Sprinkle mini chocolate chips on top and garnish with a mini chocolate chip cookie.


Cookie Dough Filling:

¾ cup flour

⅛ tsp baking soda

⅛ tsp salt

4 Tbsp unsalted butter, melted

¼ cup packed brown sugar

2 Tbsp sugar

2 Tbsp milk

1 tsp vanilla extract

½ cup mini chocolate chips

Chocolate Cupcakes:

1 cup flour

½ cup unsweetened cocoa powder

1 cup sugar

½ tsp baking soda

¼ tsp salt

1 tsp espresso powder (optional)

¾ cup hot water

½ cup vegetable oil

1 large egg

2 tsp vanilla extract

Cookie Dough Frosting:

12 Tbsp unsalted butter

1¾ cups powdered sugar

⅓ cup packed brown sugar

½ cup flour

1½ Tbsp milk

1 tsp vanilla extract


additional mini chocolate chips

12 mini chocolate chip cookies (I used Chips Ahoy)