Chocolate Chip Cookie Dough Cupcakes
; "Pinterest"){kind=small}
It's no secret that I love sweets and cupcakes are right up there at the top of my list of favorite desserts. A friend of mine recently visited and brought me some delectable chocolate chip cookie dough cupcakes that were such a yummy blend of cookie and cake that I knew I just had to find a way to recreate it myself. And boy, did I! Check out my super easy recipe that just involves mixing cookie dough and cake batter together in the right quantities. Then get ready to stuff yourself silly. And then if you have any left, you can use them to wow your friends!
Chocolate Chip Cookie Dough Cupcakes Recipe
- 2-1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 cup butter, softened
- 1/2 tsp vanilla extract
- 2 eggs
- 12 oz chocolate chips
- yellow box cake mix plus ingredient it requires
- cookie dough frosting (see recipe below)
Make the cookie dough: Mix flour, salt, and baking soda together in a bowl and set aside. Use stand mixer to cream together butter, brown sugar, and white sugar until smooth. Add eggs, one at a time, allowing each to incorporate fully before continuing. Add vanilla and mix well. Slowly add the flour mixture to the butter/sugar mixture and continue to mix until fully blended. Add the chocolate chips and mix for just a minute until they are evenly distributed in the cookie dough.
Mix cake mix according to directions on box. Add 2 cups of cake batter to the cookie dough and mix gently. (Remaining batter can be used for regular cupcakes). Fill lined cupcake pan 3/4 full and bake at 350 F for 20 minutes. When cupcakes are cool, add frosting.
Mix flour, salt, and baking soda together in a bowl and set aside. Add butter, brown sugar, and white sugar in the bowl of your stand mixer and cream together until smooth. Add eggs, one at a time, allowing each to incorporate fully before continuing. Add vanilla and mix well. Slowly add the flour mixture to the butter/sugar mixture and continue to mix until fully blended.
Add the chocolate chips and mix for just a minute until they are evenly distributed in the cookie dough. Set dough aside.
For the cake batter, I prefer to keep it as simple as possible and go with a classic stand-by, Betty Crocker SuperMoist Yellow Cake Mix. Mix the cake mix according to package directions (with eggs, oil, and water).
You should now have about 4.5 cups of cookie dough and 4 cups of cake batter. Time to start mixing! I've tested different ratios and found that 2 parts dough to 1 part batter works the best (but you can use more dough for a denser cupcake or more batter for a lighter cupcake).
So with the 2:1 dough/batter ratio, that means you'll dump all of your cookie dough into a big bowl and add 2 cups of cake batter to it. (Later on, you can use the rest of the cake batter to make regular cupcakes.)
Gently mix it all up, just until incorporated. Doesn't it look delectable already?
Now put cupcake liners into your muffin pan and fill them 3/4 of the way with your dough/batter mix, then bake at 350 F for 20 minutes. This recipe should make about two dozen cupcakes.
Give the cupcakes a few minutes to settle before digging in to them, so that the cookie part of it can finish cooking. You know how it goes with cookies... you have to let them sit just a few minutes.
Then, feel free to break one open and enjoy the ooey, gooey, chocolate yumminess!
Whatever cupcakes have survived this far would be even better with frosting on them, and once they're fully cooled, you can frost them without risk of it melting.
Chocolate Chip Cookie Dough Frosting Recipe
- 1 stick butter, softened
- 1/4 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp molasses
- 1/4 cup flour
- 1-1/4 cups powdered sugar
Add all ingredients to bowl of stand mixer and whip up until light and creamy.
This is my favorite part of this recipe. My newly invented, homemade, cookie dough frosting! I used all the same flavors and most of the same ingredients as go into cookie dough, but in a sweeter and smoother variation. You will love it.
Before I continue, let me answer some questions you're probably already asking:
- "Is that enough frosting?" Probably not. This recipe only makes enough to put a small swirl of frosting on each cupcake, but I wanted to make the recipe easy to double or triple (or quadruple!) if you want, so I gave the smallest quantities possible. I recommend doubling to start.
- "Why molasses?" Well, typical cookie dough has brown sugar in it, but using brown sugar made the frosting too gritty, so I couldn't do that. Since brown sugar is brown because it has molasses in it, I got the same flavor by just adding a little molasses to the recipe and using powdered sugar.
- "Flour? Really?" Seems weird, I know, but cookie dough has flour in it, and if we want this frosting to taste like the real thing, it needs that flour in there!
This frosting is so easy to make. Just take all those ingredients and put them in your stand mixer bowl and whip them up until light and creamy.
Use an disposable icing bag fitted with a large star tip to pipe swirls of the yummy frosting onto your cupcakes, and optionally top with a chocolate chip or two.
P.S. Jo insists that I tell you that the cupcakes taste best warmed up for 10 seconds in the microwave. Heavenly!
13 comments so far:
Hi! I just made these cookie dough cupcakes... they just came out of the oven. I haven't tasted the actual cupcakes yet, but the dough sure came out tasting good! Thanks for the recipe!
hi there! loved this recipe! but was wondering if u have a recipe for the cake batter if i don't want to use cake mix? i used extra chocolate chips. mmm... :D thanks for the great recipe!
Thanks, Alexandra! Extra chocolate chips are always yummy :) You can theoretically use any cake recipe you like, but you may need to adjust the ratio depending on the density of your batter.
I made these for a family dinner this Labor Day weekend and they were a huge hit! I brought the icing in a separate bowl and let everyone ice his own. This way, people could heat them up in the microwave and then add the icing. My husband thinks a quick 10 seconds in the microwave makes them perfect!
Great idea, Molly. Thanks for sharing!
Oh. My. These sound a-maze-ing. I can't wait to try them!
That's a great idea, Alex, and I'm not sure why it never occurred to me before! I have not tried this recipe in a large cake pan, so I'm afraid I don't have any suggestions to offer. If you try it out, please do share your results with us, so we'll all know :)
This recipe looks amazing but was wanting to make one large cake instead of cup cakes. Have you any suggestions on how to adjust the cooking time for this? Any help would be greatly appreciated.
This recipe looks awesome! my neices birthday is this weekend so i think i'll make these! =)
just wondering, how many cupcakes does the recipe make. well for a standard cupcake pan.
Thanks, =)
Hi Michelle. If you use the same ratio of batter to dough that I used, you'll get about 2 dozen of the cookie dough cupcakes. You'll also have enough plain cake batter left to make another dozen regular cupcakes. Enjoy!
im 12 and i found them quite easy and tasty thanks for the great recipe !:)
I was looking for a chocolate chip cookie cake recipe to make for my son. There were so many recipes out there but none that I thought looked good. I finally came across your recipe and it looked not only easy but good too. I made the cupcakes and everyone loved them. I especially liked the icing. Thanks for the recipe. I will be making these quite often.
So glad you liked them, Tonya! The icing is the best :)