Cookie Dough Stuffed 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:

• 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!

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.