Cookie Dough Cupcakes Recipes

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

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.

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!

COOKIE DOUGH CUPCAKES

Steps:

• In a medium mixing bowl sift together the flour, baking powder, and salt. Then set it aside.
• In a large bowl, cream together the butter and sugar.
• Add in 1 egg at a time and mix it until it's smooth.
• After it's smooth, mix in the vanilla.
• Slowly add the dry ingredients into the butter and sugar, alternating with the milk. Mix well.
• When it's combined, scoop the mixture into jumbo muffin tins lined with cupcake wrappers.
• Bake the cupcakes at 350 degrees for 25 minutes. Remove them from the oven and let them cool.
• While the cupcakes are baking, make the edible cookie dough and frosting.
• TIP: To assemble your cupcake: take a knife and cut out the center of each cupcake and fill it with the edible cookie dough.
• To make this cookie dough, whip together the butter, sugar, flour, vanilla, and molasses until the mixture is light and fluffy. This should take about 2 minutes.
• Stir in the chocolate chips then transfer the mixture to a piping bag.
• Fill the center of each cupcake with the cookie dough mixture.
• In a small mixing bowl and add in 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine. Let this sit for 1 minute and place it in the microwave for 20 seconds. Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.
• Put the whisk attachment on your stand mixer then add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken.
• Slowly drizzle in the gelatin and continue whipping it until stiff peaks form.
• Transfer the whipped cream into a piping bag.
• Add the whipped cream frosting to the top of each cupcake.

COOKIE DOUGH CUPCAKES

Steps:

• Heat-treat the flour. Preheat the oven On a parchment-lined baking sheet, spread out the flour. Bake for 10 minutes. 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 2 minutes, until the mixture is light and fluffy. Add the vanilla and milk and mix until combined. Scrape down the bowl as needed.
• Add dry ingredients. Sift together the heat-treated flour and salt. Add the dry ingredients to the creamed butter mixture. Mix on medium until fluffy and combined. Scrape down the sides of the bowl. Add the chocolate chips, and mix for an additional 30 seconds. Refrigerate for about 15-30 minutes until it has firmed up a bit.
• Preheat and prepare pan. Preheat the oven to 350° F. Line a cupcake pans with paper liners. Set aside.
• Combine dry ingredients. In a mixing bowl, whisk together the flour, baking powder and salt. Stir in the chocolate chips. Set aside.
• Combine wet ingredients. In a second mixing bowl, whisk together butter and sugar. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla.
• Add the dry ingredients. Add the dry ingredients to the butter mixture, mixing just until combined.
• Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
• Combine butter and brown sugar. In a stand mixer, fitted with a paddle attachment, combine the butter and brown sugar in the bowl of your stand mixer. Mix on medium speed until light and fluffy about 2 minutes
• Add powdered sugar. Add the confectioners sugar (1/2 cup to 1 cup at a time) and mix on low speed at first, then increase the speed until combined.
• Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.
• Core the cupcakes. Once cupcakes are cooled, core and remove the center of the cupcake. Save the center to top the cupcake with again. I like to shave it down so it's a "lid" to place on top when filled.
• Fill with cookie dough. Fill with about a tablespoon of cookie dough into the center. Place the cupcake top back on.
• Frost cupcakes. Using a piping bag fitted with piping tip, swirl on the buttercream frosting. Garnish with additional cookie dough or a "scoop" if you want!

COOKIE DOUGH CUPCAKES RECIPE

Steps:

• Preheat the oven to 350 F.
• To make the cookie dough filling, mix together 5 tablespoons softened butter, ¼ cup white sugar, ¼ cup brown sugar, and ½ cup flour in a mixing bowl. Mix in the chocolate chips. Use your hands to form the crumbly mixture into a large ball. Place the cookie dough in the fridge while preparing the cupcake batter.
• In a large mixing bowl, add ¼ cup white sugar, ¾ cup brown sugar, 1 cup flour, baking powder, baking soda, and salt. Mix to combine.
• Mix in the eggs one at a time. Mix in the oil, vanilla extract, and ½ cup milk.
• Prepare a cupcake pan with paper liners. Scoop the batter into the cupcake pan and fill each well about halfway full.
• Break off small pieces of cookie dough and roll them into balls. Dip the bottom of each ball in a bit of flour before placing in each cupcake well.
• Bake the cupcakes for 18 minutes until the tops are set. Once baked, remove from the oven and set aside to completely cool.
• To make the frosting, add the ½ cup softened butter into a mixing bowl. Cream the butter and add 2 tablespoons brown sugar and 2 cups of powdered sugar. Mix, then add in 2 tablespoons milk, and mix again.
• Gradually mix in the remaining powdered sugar until the frosting forms. Turn the speed up on the mixer to mix until fluffy.
• Frost the cupcakes and decorate with additional mini chocolate chips or leftover cookie dough.

COOKIE CUPCAKES

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.

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!

BROWNIE-COOKIE CUPCAKES

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.

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.

CHOCOLATE CHIP COOKIE CUPCAKES

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.

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.