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Chocolate Chip Cookie Dough Stuffed Cupcakes Recipe

Indulge in the ultimate dessert mashup! These decadent Chocolate Chip Cookie Dough Stuffed Cupcakes combine the moistness of a perfectly baked cupcake with the irresistible chewiness of homemade chocolate chip cookie dough. Each cupcake is generously filled with a scoop of chilled cookie dough, creating a delightful textural contrast and a flavor explosion in every bite. This recipe is easily customizable – add nuts, different types of chocolate chips, or even a swirl of caramel for an extra layer of deliciousness. Get ready for cupcake nirvana!

Prep Time 130 mins
Cook Time 185 mins
Calories 3064.6 kcal
Protein 75g
Rating 4.3 (4 Reviews)
Chocolate Chip Cookie Dough Stuffed Cupcakes 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chip Cookie Dough Stuffed Cupcakes

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How to Make Chocolate Chip Cookie Dough Stuffed Cupcakes

  1. **Cookie Dough:**
  2. In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon sea salt. Set aside.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
  4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 2 cups chocolate chips and ½ cup chopped walnuts or pecans (optional).
  7. Roll the cookie dough into 24 tablespoon-sized balls.
  8. Place the cookie dough balls on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until solid.
  9. **Cupcakes:**
  10. Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
  11. In a large bowl, beat 3 large eggs until light and frothy.
  12. Add 1 box (15.25 oz) chocolate cake mix, 1 cup water, and ⅓ cup canola oil. Beat on medium speed for 2 minutes until well combined.
  13. Fill each cupcake liner about ⅔ full with the cake batter.
  14. Top each cupcake with one frozen cookie dough ball.
  15. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  16. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

113 g

Sugar

955g

Fat

274g

Carbs

136g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Cupcakes Desserts Cakes Candy Chocolate 4 Hours Or Less