Best Cookie Dough Cupcakes Recipes

COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, prepare the cake batter.
• Divide the batter evenly among a lined muffin tin, filling halfway.
• Place a small ball of cookie dough on each, then top with remaining batter, filling about ¾ of the way up.
• Bake for 20 minutes, then cool.
• Pipe the frosting onto each cupcake, then top with chocolate chips.
• Enjoy!

CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES

Steps:

• Cookie Dough Balls:.
• 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.
• Preheat an oven to 350.
• Line 24 muffin cups with paper liners.
• Cupcake Mix:.
• 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.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• To make the cupcakes, preheat the oven to 350°F Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
• Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
• To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
• To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
• To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
• Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.

COOKIE DOUGH CUPCAKES WITH GANACHE FROSTING

Steps:

• In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes. , Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.

COOKIE DOUGH CUPCAKES

Steps:

• Preheat oven to 400°F.
• Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
• Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
• Bake at 400F for 15-20 minutes.
• While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
• Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
• Add in chocolate chips to the remaining batter and set aside.
• In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
• When cupcakes are cooled, use a paring knife to cut a hole in the top.
• Frost cupcakes with cookie-dough icing.
• Roll cookie dough into little balls and plop them in the centre of the cupcakes.
• Serve and enjoy!

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
• Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
• Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
• Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
• Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
• Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
• Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
• Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes. 2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough. 3. Bake the cupcakes for 20 to 25 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 clean. Cool the cupcakes completely before adding the frosting. 4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. 5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Place the eggs in the bowl of a stand mixer or mixing bowl and beat the eggs lightly.
• Add the cake mix, oil, vanilla extract and milk. Beat on low for one minute, then on medium or high for 2 minutes.
• Line a cupcake pan with cupcake liners and fill each liner with about 3 Tablespoons of cake batter.
• Bake at 325 degrees for about 15 minutes until a toothpick inserted comes out clean. Keep an eye on the baking time, because times will vary with different ovens.
• Remove and allow the cupcakes to cool completely.
• Add the softened butter, brown sugar and white sugar to the bowl of a stand mixer and beat until light and fluffy.
• Mix in the vanilla and milk, followed by the flour.
• Stir in the mini chocolate chips.
• Beat the softened butter and brown sugar in a mixing bowl with a hand mixer or in a stand mixer for 1-2 minutes.
• Mix in the vanilla.
• Add in the powdered sugar, one cup at a time, mixing in between.
• Mix in 2-4 tablespoons of milk or heavy cream until the frosting reaches your desired consistency.
• To assemble the cupcakes, begin by removing the center of each cupcake. You can do this with a knife or a cupcake corer. Discard the cupcake middle.
• Use a 1 Tablespoon cookie scoop to add cookie dough to the middle of each cupcake.
• Add the frosting to a piping bag with a large star tip. Swirl the frosting on and top with remaining mini chocolate chips, if desired.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Begin with baking the cakes, the filling and frosting will come later.
• Preheat the oven to 350º. Line two cupcake pans with paper liners (24 total).
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix the eggs in one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition until just incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
• Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
• While the cupcakes are cooling, make the filling.
• Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk, and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
• In the meantime, make the frosting for the cupcakes.
• Beat together the butter and brown sugar in the bowl of a stand mixer fitting with a paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
• After about an hour, and the mixture has firmed up, cut a cone-shaped portion out of the center of each cupcake (I used a paring knife). Fill each hole with a chunk of the chilled cookie dough mixture.
• When the filling has been inserted into the cupcake, you may frost the cupcakes as desired. I sprinkled mine with mini chocolate chips, but you may also add some mini chocolate chip cookies for decoration.

CHEATER METHOD: ULTIMATE CHOCOLATE CHIP COOKIE DOUGH LOVER CUPCAKES

Steps:

• Line 24 cupcakes with paper liners. Fill 1/2 full with cake batter. Place 1 cookie dough ball in the center of each cupcake and press down lightly. Cake batter will cover the dough as it bakes. Bake according to cake box directions for cupcakes. Remove from oven and allow to cool.
• For the frosting: heat brown sugar and vanilla in a small saucepan over medium heat just until sugar is melted. Allow to cool slightly and beat into whipped cream cheese frosting. Frost cooled cupcakes and sprinkle with chocolate chips.

CHOCOLATE CUPCAKES WITH COOKIE DOUGH FROSTING

Steps:

• Cookie Dough Frosting
• sticks unsalted butter, room temperature
• 4 cup packed brown sugar
• 1/2 cups powdered sugar
• cup flour
• T. heavy cream
• t. vanilla extract
• t. lemon juice
• t. salt
• Using a mixer at medium speed, beat butter until soft and creamy, approximately 1 minute. Add all other ingredients, and beat until thoroughly combined and fluffy in texture. Icing should form stiff peaks.

COOKIE DOUGH STUFFED CUPCAKES

Steps:

• 1. To make the cupcakes: 1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. 2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand. 3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
• 2. For the cookie dough filling you'll need: 4 tbsp. unsalted butter, at room temperature 6 tbsp. light brown sugar, packed 1 cup plus 2 tbsp. all-purpose flour 7 oz. sweetened condensed milk ½ tsp. vanilla extract ¼ cup mini semisweet chocolate chips
• 3. To make the filling: 1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. 2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. 3. Stir in the chocolate chips.
• 4. To fill the cupcakes: 1. Cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. You'll probably end up with leftover dough.
• 5. For the frosting you'll need: 3 sticks unsalted butter, at room temperature ¾ cup light brown sugar, packed 3½ cups confectioners' sugar 1 cup all-purpose flour ¾ tsp. salt 3 tbsp. milk 2½ tsp. vanilla extract To make the frosting: 1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. 2. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended. Final step! Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

COOKIE DOUGH CUPCAKES

Steps:

• Heat oven to 350ºF.
• Shape cookie dough into 24 balls, using about 1 Tbsp. dough for each. Place on rimmed baking sheet. Freeze 2 hours.
• Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes, placing 1 frozen dough ball in each prepared muffin cup before adding batter. Cool completely.
• Beat cream cheese and marshmallow creme in bowl with mixer until blended. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe cream cheese mixture onto tops of cupcakes. Sprinkle with chocolate morsels.

COOKIE DOUGH CUPCAKES

Steps:

• Directions: • Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside. • Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two-thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) • Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven. • Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center. • Meanwhile, prepare the Chocolate Buttercream. "The Cupcake Doctor Says" If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the one-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

COOKIE DOUGH CUPCAKES

Steps:

• With prepared cookie dough, roll about 1 Tbsp full of dough into 12 balls. Freeze overnight.The next day line 24 cupcake cups with cupcake liners
• preheat oven to 350 degrees
• mix together cake mix, water, canola oil and eggs, beat on med speed for 2 minutes
• spoon into the prepared cupcake tins filling each about 2/3 full place a frozen cookie ball on the top center of each cupcake
• Bake in preheated oven until toothpick comes out clean (in cake area not in middle) about 20 minutes
• cool in pan 10 minutes before removing, cool completely and frost with your favorite frosting.