Chocolate Chip Cookie Dough Cupcakes Are Twice the Fun

Yum! 13

chocolate chip cookie dough cupcakeChocolate chip cookies or cupcakes? Cupcakes or chocolate chip cookies? I say: Have BOTH

How about cupcakes with a hidden cookie dough surprise inside? The real surprise is how easy it is to pull off this trick. Just put a small scoop of frozen cookie dough on top of each cupcake before you bake. A heads up -- yes, this means the cookie dough is still semi-raw, so if you're worried about raw egg you may want to use an egg substitute.

No reason why you couldn't tweak this recipe a little and use a chocolate cake mix, or peanut butter cookie dough. The possibilities are (almost!) endless.

Chocolate Chip Cookie Dough Cupcakes via All Recipes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 (18.25 ounce) box yellow cake mix
  • 1 1/3 cups water
  • 1/3 cup canola or other neutral vegetable oil
  • 3 eggs

Directions 

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.

Amount Per Serving Calories: 256 | Total Fat: 12.5g | Cholesterol: 46mg

 

Image via mrsdkrebs/Flickr

baking, chocolate, cupcakes, desserts, recipes, recipe a day

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nonmember avatar Jennifer

Why should we worry about raw egg in the cookie dough but not the raw egg in the cupcake batter?

jessi... jessicasmom1

raw cookie dough , I am 39 years old and always licked the beaters ...

nonmember avatar Jessika

You have to worry about the raw egg in the cookie dough, and not in the cupcake batter, because the cookie dough will be semi raw when you eat it.... The cupcake batter will be fully cooked. Duh.

mamivon2 mamivon2

yumm sounds good..

chey88 chey88

There is a cookie dough you can make that doesn't need the egg so it's safe to eat.

Taisie Taisie

Why are we freezing the cookie dough? If we didn't freeze it, and instead just refridgerated it, it then wouldn't be only partially cooked, then we wouldn't have to worry about semi-raw eggs....

Kymber Allen

PEOPLE! This truly ridiculous and unnecessary and the reason people are fat. Why would anyone want to put this garbage in their body. A cookie.. cool..a cupcake.. sometimes but this concoction - ridiculous, fattening and way to much sugar. Shame (on the probably) fat creator of this recipe.

Taisie Taisie

Wow Kymber, that was a really judgemental, and hateful comment that would probably have been better off kept to yourself... jmho.

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