Chocolate Chip Cookie Cupcakes Recipes

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CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

Betty Crocker chocolate chip cookie mix and Betty Crocker™ Super Moist™ yellow cake mix come together for these delicious and easy-to-make treats.

Provided by Jessica Walker

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 7

1 pouch Betty Crocker™ chocolate chip cookie mix
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, softened
4 eggs
1/4 cup vegetable oil
1 1/3 cups water
1 container Betty Crocker™ Rich & Creamy frosting, any flavor

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cookie mix as directed on pouch, using butter and 1 egg. Refrigerate.
  • Make cake mix batter as directed on box, using remaining 3 eggs, the oil and water.
  • Remove cookie dough from refrigerator. Press 1 tablespoon cookie dough in bottom of each muffin cup. Top each with 2 tablespoons cake batter. Drop a couple extra tablespoons of cookie dough on ungreased small cookie sheet for topping.
  • Bake cupcakes 18 to 20 minutes or until toothpick inserted in center comes out clean. Bake cookies with cupcakes during last 10 minutes of cupcake baking time. Remove cupcakes from muffin cups and cookies from cookie sheet to cooling racks. Cool completely, about 45 minutes.
  • Frost cupcakes with frosting. Top each with crumbled baked cookies.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • 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 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.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

BROWNIE-COOKIE CUPCAKES



Brownie-Cookie Cupcakes image

We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.

Provided by By Jessica Walker

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
3 eggs
1 box (16 oz) Betty Crocker™ Supreme original brownie mix
3 tablespoons water
1/3 cup vegetable oil
1 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
  • Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
  • Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
  • Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
  • Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.

Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 44 g, TransFat 0 g

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES



Chocolate Chip Cookie Dough Cupcakes image

Every bite of these is oozing with flavor and cookie dough-ness. These have a wonderful base, a filling and a frosting where every bite has a chocolate chip in it. Adapted from Annie's Eats.

Provided by Julieannie

Categories     Dessert

Time 1h

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 25

1 1/2 cups unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
4 tablespoons unsalted butter, at room temperature
6 tablespoons light brown sugar, packed
1 cup all-purpose flour
2 tablespoons all-purpose flour
7 ounces sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
1 1/2 cups unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners' sugar
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2 1/2 teaspoons vanilla extract
mini chocolate chip

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.

Nutrition Facts : Calories 561.8, Fat 29.8, SaturatedFat 18.4, Cholesterol 101.6, Sodium 204.7, Carbohydrate 71, Fiber 1.2, Sugar 50, Protein 5.3

COOKIE CUPCAKES



Cookie Cupcakes image

These cupcakes taste very similar to fluffy chocolate chip cookies and were the signature dish of my husband's Aunt Lois when I first married into the family. His mother began making them also and they are her most-requested dish. Even when making traditional desserts for holidays, she adds these cupcakes. She even gives them as gifts.-Sue Smith, Joaquin, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
6 tablespoons sugar
6 tablespoons packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/2 cup packed brown sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Spoon about 2 tablespoons dough into each of 12 paper-lined muffin cups, filling each halfway. Bake at 375° for 10 minutes or until edges are light brown., Meanwhile, in a small bowl, beat the brown sugar, egg and salt for 5 minutes or until lighter in color. Stir in chocolate chips and walnuts. , Remove partially-baked cupcakes from oven. Spoon rounded tablespoonfuls of filling into the center of each cupcake. Bake 12-14 minutes longer or until deep golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 305 calories, Fat 16g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

COOKIE DOUGH 'BOX' CUPCAKES RECIPE BY TASTY



Cookie Dough 'Box' Cupcakes Recipe by Tasty image

Here's what you need: vanilla cake mix, chocolate chip cookie dough, chocolate chips, cream cheese frosting

Provided by Tasty

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 4

1 box vanilla cake mix, prepared according to package instructions
8 oz chocolate chip cookie dough, 1 tube
1 cup chocolate chips
2 cups cream cheese frosting

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!

Nutrition Facts : Calories 437 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, Sugar 50 grams

CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE CHIP FROSTING



Chocolate Chip Cupcakes with Chocolate Chip Frosting image

An easy way to add a chocolaty crunch to your cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 30

Number Of Ingredients 10

3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy.
  • Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 22 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Frost with chocolate chip frosting, and serve immediately.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE



The Original Chocolate Chip Cookie Cake image

This is a dense cake with milk chocolate chips that makes a great snack. Kids love it.

Provided by Chris__D

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 35m

Yield 24

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, at room temperature
¾ cup white sugar
¾ cup firmly packed brown sugar
4 large eggs
1 teaspoon vanilla
2 cups milk chocolate chips (such as Guittard®)
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
  • Stir flour, baking soda, and salt together in a bowl.
  • Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
  • Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.

Nutrition Facts : Calories 282.2 calories, Carbohydrate 31.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 241 mg, Sugar 20.7 g

CHOCOLATE CHIP CUPCAKES



Chocolate Chip Cupcakes image

These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
4 large eggs
1 cup miniature semisweet chocolate chips
1 can (16 ounces) chocolate or vanilla frosting
Additional miniature semisweet chocolate chips, optional

Steps:

  • In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.

Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP COOKIE CUPCAKES



Chocolate Chip Cookie Cupcakes image

The 1 1/2-inch cookies called for in this recipe make super-cute toppers for the frosting. But if you're short on time, by all means omit them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h10m

Yield Makes 3 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
Salt
2 sticks unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups whole milk
2 1/4 cups Chocolate Chip Cookie Base plus 3 dozen cookies (1 1/2 inches)
Simple Vanilla Frosting

Steps:

  • Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups. Whisk together flours, baking powder, and 1/2 teaspoon salt. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.
  • Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.
  • Transfer frosting to a pastry bag fitted with a star tip. Pipe frosting onto cupcakes, and top each with a cookie.

CHOCOLATE COOKIE CUPCAKES



Chocolate Cookie Cupcakes image

Give a basic cake mix a kick start with everybody's favorite chocolate sandwich cookie. And since there's cookie in every bite, kids will love these delicious cupcakes! -Mary Wiebe, Altona, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

1 package white cake mix (regular size)
1-1/4 cups water
1/4 cup canola oil
3 large egg whites
1 cup Oreo cookie crumbs
1 can (16 ounces) vanilla frosting
Additional Oreo cookie crumbs

Steps:

  • In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in cookie crumbs. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes; sprinkle with additional cookie crumbs.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES



Chocolate Chip Cookie Dough Cupcakes image

From the Cake Mix Dr. Something I'd love to try! The recipe's headnote states that these are "best eaten slightly warm, with the centers still gooey." I'll bet on that!

Provided by JamesDeansGirl

Categories     Dessert

Time 47m

Yield 22-24 cupcakes

Number Of Ingredients 8

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 (1 lb) package frozen refrigerated chocolate chip cookie dough
frosting, of choice for decorating

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.

Nutrition Facts : Calories 317.7, Fat 18.1, SaturatedFat 3.6, Cholesterol 40.4, Sodium 278.7, Carbohydrate 35.8, Fiber 0.6, Sugar 14.9, Protein 3.4

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DAIRY-FREE CHOCOLATE CHIP COOKIE CAKE RECIPE
2022-07-07 In a mixing bowl, beat the shortening, sugars, egg, vanilla, and salt until creamy. Add the dry ingredients to your mixing bowl, and mix or stir to combine. Fold in the chocolate …
From godairyfree.org


COOKIE DOUGH CUPCAKES - BOSTON GIRL BAKES
2021-02-15 Remove from the oven and allow to cool before using. Cream butter and sugar. In a stand mixer, fitted with the paddle attachment, cream the butter and sugars on high speed for …
From bostongirlbakes.com


CHOCOLATE CHIP COOKIE DOUGH CUPCAKES - HOMEMADE FOOD JUNKIE
Add the flour and salt and beat until just combined. Stir in the chocolate chips by hand (do not mix with the mixer) Roll the dough into 1-1 1/2 balls and place on ungreased cookie sheet. …
From homemadefoodjunkie.com


VANILLA CHOCOLATE CHIP COOKIE CUPCAKES - LIFE MADE SIMPLE
2012-02-09 Preheat oven to 350 degrees. Line 2 regular size cupcake pans with 24 liners. For the cupcake batter, whisk together flour, baking powder, and salt in a small mixing bowl. In …
From lifemadesimplebakes.com


CHOCOLATE CHIP COOKIE CUPCAKES - KERRY COOKS
175g unsalted butter; 150g light brown muscavado sugar; 75g caster sugar; 1 tbsp vanilla bean paste; 2 eggs; 2 tsp cornflour; 1 tsp baking powder; 300g plain flour
From kerrycooks.com


CHOCOLATE CHIP COOKIE CUPCAKES - FOOD DUCHESS
2019-03-27 As well, this recipe calls for mini chocolate chips, as I find they disperse better in the batter – but that is just personal preference. Feel free to use regular chocolate chips! This …
From foodduchess.com


LAZY CHOCOLATE CHIP COOKIE BARS - YUMMLY RECIPES
Preheat the oven to 350° and grease a 9×13 pan. Melt the butter, then whisk it with eggs until combined. Add in the cake mix and stir well. Add the chocolate chips and mix all together. …
From ymmlyrecipes.com


CHEWY CHOCOLATE CHIP COOKIE BOTTOMED VANILLA CUPCAKES.
2011-07-11 Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl. Beat butter and sugar together in the bowl of an electric mixer until it’s light …
From howsweeteats.com


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