Cookie Dough Stuffed Cupcakes

If you’re trying to decide weather you should make cookies or cupcakes here’s the perfect solution to you’re dilemma…. Make both!  Cookie Dough Stuffed Cupcakes! 

These Cookie Dough Stuffed Cupcakes are a combination of a delicious Egg-free Edible Raw Cookie Dough wrapped in a moist Brown Sugar Cupcake that will bring out the inner-kid in you!

Are you guilty of licking the beaters or the bowl or maybe devouring spoonfuls of delicious cookie dough?

Well I hope so. Thats the best part about making chocolate chip cookies!  Now it can also be the best part of making these cupcakes too. Just make sure you save some to fill the cupcakes with!

How to make Edible Raw Cookie Dough

Even though you may have eaten Raw Cookie Dough hundreds of times without getting sick doesn’t mean it can’t happen. To help insure that doesn’t happen follow these tips.

• Hold the eggs –  The risk of getting sick from eating raw eggs is quite low. However the only way to be sure any contaminates such as Salmonella are killed would be to cook them. If you’re making Raw Cookie Dough that’s not an option so they need to be omitted from the recipe. I promise you will not miss them in this recipe! It taste just as good as regular cookie dough!
• Bake your flour– Did you know that raw flour can also harbor Salmonella and other contaminates? To be sure to kill any bacteria that may be lurking in your flour you will just need to either microwave or bake it. You want your flour to reach 160 Degrees F. Just follow the directions in the recipe.

How to Stuff your Cupcakes

There are a few techniques you can use to Stuff your Cupcakes. Here are a few options.

• You can cut a portion of the center of your cupcake with a knife. Just carefully carve out a portion about a 1/4 -1/2 inch in diameter and scoop a small portion out.
• You can use a spoon to scoop out the same size portion.
• Use a piping tip- This is my favorite technique. Just sink the large side of your piping tip into the center of the cupcake rotate it and then pull it back out. A portion of the cupcake center usually comes out with the tip. If you have any issues removing the bit of cupcake from the tip just scrape it out with a butter knife.
• They also make special tools called Cupcake Corers exactly for that purpose. Like this one on Amazon. Here is the affiliate link to it.

Once you have your cupcake centers removed just scoop out a heaping teaspoonful of your edible cookie dough and place it in the hole. Don’t worry if your cookie dough sticks out a bit, it will be covered with the frosting once your cupcakes are frosted.

Try more of our favorite Cupcake recipes below:

• Snickers Cupcakes with Salted Caramel Buttercream
• Stuffed S’mores Cupcakes
• Chocolate Dipped Cannoli Cupcakes
• Gravity Defying M&M Cupcakes

Print

Cookie Dough Stuffed Cupcakes

These Cookie Dough Cupcakes are a combination of a delicious egg-free cookie dough wrapped in a moist brown sugar cake that will bring the inner-kid in you, out. 

Course Dessert

Cuisine American

Keyword chocolate chips,brown sugar,cupcakes for kids,

Prep Time 30 minutes

Cook Time 17 minutes

Total Time 47 minutes

Servings 24 cupcakes

Calories 422kcal

Author Nicole Crocker

Ingredients

For the Brown Sugar Cupcakes:

• 3 Sticks Unsalted butter, softened
• 1 1/2 Cups Packed light brown sugar
• 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 teaspoon vanilla extract
• 1 Cup Mini chocolate chips

For the cookie dough filling:

• 1 Cup All purpose flour
• 1 Stick unsalted butter, softened
• 2/3 Cup sugar
• 2/3 Cup Packed light brown sugar
• 1 teaspoon Salt
• 2 teaspoons vanilla extract
• 2 Tablespoon milk
• 1/2 Cup Mini chocolate chips

For the Cookie Dough Frosting

• 2 Sticks unsalted butter, softened
• 1/2 Cup Packed light brown sugar
• 2 1/3 Cups Confectioner sugar
• 2/3 Cup All purpose flour
• 1/2 teaspoon Vanilla
• 4 Tablespoons Milk

Instructions

For cupcakes:

• Preheat oven to 325 degrees F. Line two cupcake pans with 24 liners. Combine butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment and beat for about 3 minutes until light and fluffy. Add eggs one at a time mixing between each addition and scraping down sides of bowl.
  
• In a separate bowl, mix flour, baking powder, baking soda and salt. Add the dry ingredients and the milk alternately to the mixing bowl beginning and ending with the dry ingredients. Mix until just blended. Mix in the vanilla and chocolate chips.
• Divide batter evenly between the liners. Bake 17-20 min or until a toothpick comes out clean. Remove and let cool for 5-10 minutes. Then remove cupcakes from tins and cool completely before filling and frosting.
• ** I like to fill a large ziplock baggie with batter, remove the air and seal it. Then I carefully cut a corner of the baggie and use it as a pastry bag to fill the cupcake liners with the batter. I find it speeds the process up and I don't spill batter all over the tins.

For the cookie dough filling:

• Place flour in a microwave safe bowl and cook on high for a total of 1 minute and 15 seconds. Do this in 15 second increments, stirring the flour between each.
• Cream the butter and sugars until light and fluffy. Add the heat treated flour and salt and mix until incorporated. Mix in the milk and vanilla and chocolate chips. Cover bowl with plastic wrap and set aside until ready to use. Store in fridge if you're making it ahead.
  

For the frosting:

• Place flour in a microwave safe bowl and cook on high for a total of 1 minute and 15 seconds. Do this in 15 second increments, stirring the flour between each.
• Beat the butter and brown sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy for about 3-5 minutes. Add the confectioner sugar and beat on low until incorporated. Scrape the sides of bowl and turn on medium high and beat until smooth. Turn back to low speed and add heat treated flour and salt and mix until incorporated. Add the milk and vanilla and turn back to medium high and mix until nice and creamy.
  

To fill and frost cupcakes:

• Using the back side of a pastry tip ,sink into center of the cupcake to make a well for filling. Roll cookie dough filling into 1/2 inch to 3/4 inch balls and place in the well of each cupcake. Fill a pastry bag with desired tip attached with frosting and frost the cupcakes.

Flour that is not going to be cooked should be heat treated to help kill any possible bacteria that it may contain.

Nutrition

Serving: 1cupcake | Calories: 422kcal | Carbohydrates: 67g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 105mg | Fiber: 1g | Sugar: 49g | Vitamin A: 440IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1.5mg

Enjoy your Cookie Dough Stuffed Cupcakes with a nice cold glass of milk!

This recipe has been updated. It was originally posted on April 29th 2014.

Recipe for cupcake and frosting adapted from: Annies Eats