Cookie Dough Stuffed Cupcakes

Introduction & Inspiration

Cookie dough is, for many, the ultimate guilty pleasure. There’s something irresistible about that sweet, slightly salty, and undeniably addictive raw dough. These Cookie Dough Stuffed Cupcakes take that love of cookie dough and combine it with the classic comfort of a vanilla cupcake, creating a truly decadent treat.

The inspiration came from wanting to create a cupcake that was both fun and surprising. I love the idea of biting into a seemingly ordinary cupcake and discovering a hidden treasure of edible cookie dough inside. It’s a delightful textural and flavor contrast. It is a perfect dessert.

I also wanted a recipe that was relatively easy to make, despite its impressive appearance. Using a boxed cake mix as a base helps to simplify the process, allowing you to focus on the homemade cookie dough and frosting.

The presentation also is really appealing.

Nostalgic Appeal

Cookie dough has a strong nostalgic appeal, often reminding us of childhood baking experiences, sneaking spoonfuls of dough from the mixing bowl, and the simple joy of licking the beaters.

Cupcakes, too, are inherently nostalgic, evoking memories of birthday parties, bake sales, and those sweet moments of celebration. They are always a good idea.

This recipe combines those nostalgic elements, creating a dessert that feels both familiar and exciting. It’s like taking two beloved treats and merging them into one delightful creation. A new way to enjoy classic dessert.

The chocolate flavor also brings back good memories.

Homemade Focus

While this recipe uses a boxed vanilla cake mix for convenience, both the cookie dough stuffing and the vanilla frosting are made from scratch. This allows for control over the quality of the ingredients and the final flavor, while still keeping the overall process manageable.

I’m a big believer in that balance between convenience and the homemade touch. Sometimes, using a pre-made element lets you dedicate more time and energy to the truly special parts of the recipe.

The homemade cookie dough is the star of these cupcakes. It’s made with heat-treated flour (more on that in the Ingredient Insights section) to ensure it’s safe to eat raw. It’s rich, buttery, and packed with mini chocolate chips.

And the homemade vanilla frosting is the perfect complement to the cookie dough and the vanilla cake. It’s creamy, smooth, and not overly sweet. The perfect combination.

Flavor Goal

The primary flavor goal for these Cookie Dough Stuffed Cupcakes is a delightful combination of vanilla cake, buttery cookie dough, and creamy vanilla frosting, with pops of chocolate from the mini chocolate chips.

The vanilla cake mix provides a light and fluffy base, with a subtle sweetness that doesn’t overpower the other flavors.

The cookie dough stuffing is rich, buttery, and slightly salty, with a satisfying chewiness and bursts of chocolate from the mini chocolate chips.

The vanilla frosting is creamy, smooth, and perfectly sweet, tying all the flavors together. The mini chocolate chips and mini chocolate chip cookies on top add an extra touch of chocolate and a bit of crunch.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Vanilla cake mix (plus ingredients called for on the box): Provides the base for our cupcakes. A convenient and consistent option.
• Unsalted butter, softened: Used in both the cookie dough and the frosting. Make sure it’s softened to room temperature for proper creaming.
• Light brown sugar: Adds sweetness and a subtle molasses flavor to the cookie dough.
• Pure vanilla extract: Enhances the flavors in both the cookie dough and the frosting.
• Kosher salt: Balances the sweetness and enhances the flavors.
• All-purpose flour: Used in the cookie dough. It’s crucial to heat-treat the flour to kill any potential bacteria and make it safe to eat raw. See the “Tips and Variations” section for instructions.
• Whole milk: Adds moisture to the cookie dough and the frosting.
• Mini chocolate chips: Provide bursts of chocolate flavor in the cookie dough and as a garnish.
• Powdered sugar: Provides sweetness and structure to the frosting.
• Mini chocolate chip cookies: For garnish, adding a fun and thematic touch.

Essential Equipment

Before we start to bake, let’s gather all the necessary equipment:

• Two muffin tins: For baking the cupcakes.
• Cupcake liners: To prevent sticking.
• Large bowls: For the batter, cookie dough, and frosting.
• Hand mixer: To make the cookie dough and frosting.
• Melon baller or teaspoon: To scoop out the centers of the cupcakes.
• Piping bag and large, round tip (optional): To pipe the frosting.
• Toothpick

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the Cupcakes:

• 1 box vanilla cake mix (plus ingredients called for on the box – usually eggs, oil, and water)

For the Cookie Dough:

• 1/4 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup all-purpose flour (heat-treated)
• 2 tablespoons whole milk
• 1/3 cup mini chocolate chips

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 1/2 cups powdered sugar
• 3 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• 1 pinch kosher salt
• Mini chocolate chips, for garnish.
• Mini chocolate chip cookies, for garnish.

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two muffin tins with 20 cupcake liners.

Step 2: Make the Cupcake Batter

In a large bowl, prepare the vanilla cake batter according to the package directions.

Step 3: Bake the Cupcakes

Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake for approximately 20 minutes, or until golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Step 4: Cool and Core the Cupcakes

Let the cupcakes cool completely in the muffin tins.

Once cooled, use a melon baller or a teaspoon to scoop out the center of each cupcake, creating a well for the cookie dough.

Step 5: Make the Cookie Dough

In a large bowl, using a hand mixer, beat together the softened butter, brown sugar, vanilla extract, and salt until light and creamy.

Add the heat-treated flour, beating on low speed until fully combined.

Beat in the milk until the dough comes together.

Fold in the mini chocolate chips.

Step 6: Stuff the Cupcakes

Scoop a heaping teaspoon of cookie dough into the well of each cupcake. Press gently to flatten the top of the cookie dough so it’s level with the top of the cupcake.

Step 7: Make the Frosting

In a large bowl, using a hand mixer, beat together the softened butter and half of the powdered sugar (about 1 3/4 cups) until smooth.

Beat in the milk, vanilla extract, and salt.

Gradually add the remaining powdered sugar and beat until the frosting is light and fluffy.

Step 8: Frost and Garnish

Transfer the frosting to a piping bag fitted with a large, round tip (or simply use a knife or spatula to spread the frosting).

Pipe or spread the frosting onto the stuffed cupcakes.

Garnish each cupcake with more mini chocolate chips and a mini chocolate chip cookie.

Serve and enjoy these incredibly delicious Cookie Dough Stuffed Cupcakes!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: This could be due to overbaking or using too much flour (if you made any adjustments to the box mix). Make sure, to follow the instructions on the box.

Problem: My cookie dough is too crumbly.

Solution: Add a little more milk, a teaspoon at a time, until the dough comes together.

Problem: My cookie dough is too sticky.

Solution: Add a little more heat-treated flour, a tablespoon at a time, until the dough reaches the desired consistency.

Problem: My frosting is too thin.

Solution: Add more powdered sugar, a tablespoon at a time, until the frosting thickens. You can also chill the frosting for a bit to help it firm up.

Problem: my frosting is too thick. Solution: add more milk.

Tips and Variations

Here are some tips and variations to customize your Cookie Dough Stuffed Cupcakes:

Tip: Heat-Treating Flour: To make the flour safe to eat raw, spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until it reaches 160°F (71°C) on an instant-read thermometer. Let it cool completely before using. This step is crucial for food safety.

Tip: For a smoother cookie dough, use an electric mixer to cream the butter and sugar together thoroughly.

Variation: Use a different flavor of cake mix, such as chocolate or funfetti.

Variation: Add different mix-ins to the cookie dough, such as chopped nuts, sprinkles, or M&Ms.

Variation: Use different types of cookies for garnish, such as mini Oreos or mini Nutter Butters. Variation: Add some food coloring to the frosting.

Serving and Pairing Suggestions

These Cookie Dough Stuffed Cupcakes are perfect for birthday parties, bake sales, or any occasion that calls for a fun and indulgent treat.

They pair beautifully with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream.

For a visually appealing presentation, arrange the cupcakes on a tiered stand or a platter.

Consider serving them with other cookie-themed desserts, such as chocolate chip cookies or brownies.

These cupcakes are best served at room temperature.

Nutritional Information

Nutritional information will vary. These are estimated ranges per cupcake; specific brands and any recipe alterations will affect the numbers.

Here are some estimate for a cupcake:

• Calories: Approximately 450-550 per cupcake
• Fat: 20-25g
• Saturates: 12-15g
• Carbohydrates: 60-70g
• Sugar: 45-55g
• Protein: 4-6g
• Sodium: 220-270mg

These values are approximate.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Cookie Dough Stuffed Cupcakes by baking vanilla cupcakes from a box mix, coring them, filling them with homemade, edible cookie dough, and then frosting them with a homemade vanilla frosting. We garnished them with mini chocolate chips and mini chocolate chip cookies.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. You can also make the cookie dough and frosting ahead of time and store them separately in the refrigerator. Bring the frosting to room temperature and re-whip it before using. Assemble the cupcakes closer to serving time.

Q: Is it really necessary to heat-treat the flour?

A: Yes, it is absolutely necessary to heat-treat the flour for the cookie dough. Raw flour can contain harmful bacteria, such as E. coli. Heat-treating the flour eliminates this risk and makes the cookie dough safe to eat.

Q: Can I freeze these cupcakes?

A: Yes, you can freeze the unfrosted and unstuffed cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before stuffing, frosting, and serving. I don’t recommend freezing them after they’ve been stuffed and frosted.

Q: I don’t have mini chocolate chips. Can I use regular chocolate chips?

A: Yes, you can use regular chocolate chips in the cookie dough, but mini chocolate chips distribute more evenly. You can chop regular chocolate chips into smaller pieces if you prefer. Q: How can i store them? A: You can keep them in the fridge, in an airthight container.