Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake.  Ever.

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

983
lovestohost 1131

"Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them."

Ingredients 2 h 40 m {{adjustedServings}} servings 256 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  3. 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.
  4. 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.
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Footnotes

  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
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Reviews 983

  1. 1292 Ratings

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lovestohost
5/26/2009

I'm the recipe submitter & wanted to clarify a few things so people are not disappointed. First, you cannot skip the freezing the cookie dough step...if you do, the dough WILL bake along w/the cake and be very dry. It's also imperative you don't overbake (or you'll get the same dry baked cookie results); I actually usually only bake about 16-18 min. I CAN'T STRESS ENOUGH, DO NOT OVER BAKE! It will seem like it's too early to take them out, but it's not. Check the outer ridge of the cupcake (otherwise you're getting the dough on your toothpick which should stay *wet*). These are great w/pretty much any cake flavor and can be made even easier by using prepared cookie dough (just don't skip the freezing step!). When I try a new chocolate chip cookie dough recipe (or even bake old favs), I always double it and freeze some cookie dough balls for future batches of these! I HAVE tried this as a cake, but have yet to perfect the cookie dough ball size/bake time...when I get it *right*, I'll add the dimensions/bake time to my review. THANKS, everyone, for trying (and rating and posting pics of!) my recipe! Enjoy!

naples34102
12/20/2010

I don't know what more I could add to nearly 100 other glowing reviews. So let me preface this by saying that on the rare occasions Hubs REALLY likes something he'll say it's so good he could eat it till he got sick. Having said that, I made and froze the cookie dough the day before, exactly as the recipe directs. The next day it was a breeze to get these in the oven and if you follow LTH's tips, these come out exactly as she says they will. I used a chocolate cake batter, a vanilla buttercream, and garnished with a mini chocolate chip cookie. Too cute. And the inside? A delightful, gooey, chocolate chip cookie dough surprise that Hubs' staff all loved. As for Hubs? I do believe he "made himself sick." Thanks for sharing your wonderful and creative cupcakes LTH!

Pinky
5/7/2009

What a good idea- to put a cookie in a cupcake!!! I HAD to try this. But I used a chocolate fudge cake mix cuz I didn't have yellow mix on hand. And personally, I liked the contrast in color between the chocolate cupcake and the cookie dough inside. The only thing I would have to say about this is...next time I would use mini chocolate chips in the cookie dough. I bet you could also use those prepared "break & bake" cookies that they sell in the grocery store to save some time & effort. These came out yummmmmy! I dunked my cupcakes in chocolate ganache (1 cup choc chips & 1/2 cup heavy cream in a double boiler)...as if there wasn't enough choc in this recipe. Chocolate chip cookies in a cupcake covered with MORE chocolate- who could ask for anything more in a dessert?