There is something undeniably magical about combining two all-time favorites into one delightful treat, and this Chocolate Chip Cookie Dough Cupcakes Recipe does exactly that. Picture moist, golden yellow cupcakes bursting with melty chocolate chips, hiding a luscious, chewy cookie dough center that is simply irresistible. This recipe is a total crowd-pleaser whether you’re celebrating a special occasion, or just craving an indulgent dessert that feels like a big warm hug. The layers of textures and flavors work in perfect harmony, guaranteed to make you fall in love at first bite.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; each component is straightforward and plays an essential role in bringing this dessert to life. From the soft applesauce that keeps cupcakes moist to the rich sweetened condensed milk in the cookie dough, every element ensures a perfectly balanced taste and texture.
- Yellow cake mix: The base for our cupcakes, delivering a tender crumb and golden color with ease.
- Water (1-1/4 cups): Essential for hydrating the cake mix and achieving the right consistency.
- Unsweetened applesauce (1/2 cup): A healthier swap for oil that adds moisture without heaviness.
- Eggs (3): Help bind everything and provide structure to the cupcakes.
- Chocolate chips (1/2 cup): These go right into the cupcake batter for chocolate pockets in every bite.
- Butter, softened (4 tbsp for cookie dough, 1/2 cup for frosting): Adds richness and smoothness to both the filling and frosting.
- Light brown sugar (6 tbsp): Brings warmth and depth to the cookie dough filling.
- All-purpose flour (1 cup + 2 tbsp): Provides structure to the cookie dough so it holds together perfectly.
- Fat-free sweetened condensed milk (7 oz): The secret to creamy, sweet, and safe-to-eat cookie dough.
- Vanilla extract (2 tsp total): Enhances every layer with a lovely aromatic note.
- Mini semi-sweet chocolate chips (1/4 cup for filling and extras for topping): Add bursts of chocolate in the dough and for decoration.
- Confectioners sugar (3 cups): Forms the sweet, fluffy base of the frosting.
- Milk (1-3 tbsp): Used to thin out the frosting to the perfect consistency.
How to Make Chocolate Chip Cookie Dough Cupcakes Recipe
Step 1: Bake the Cupcakes
Start by preparing the cupcakes according to the yellow cake mix instructions, but with a fun twist: substitute half of the oil with unsweetened applesauce for a moist and lighter texture. Stir in your chocolate chips right before scooping batter into the cupcake liners. Bake until the cupcakes turn a beautiful light golden color and a toothpick inserted comes out mostly clean. Remember, letting them cool completely is key for the next steps.
Step 2: Make the Cookie Dough Filling
While your cupcakes cool, cream together the softened butter and packed light brown sugar until they are light and fluffy, about 2 minutes. This creates the perfect base for the cookie dough filling that’s creamy but holds its shape.
Step 3: Combine the Dough Ingredients
Next, slowly beat in the all-purpose flour, fat-free sweetened condensed milk, and vanilla extract until you get a dough-like consistency. This combination keeps the dough safe to eat without raw eggs while maintaining that classic chewy cookie dough texture.
Step 4: Add Chocolate Chips and Chill
Hand stir in the mini semi-sweet chocolate chips to add delightful pockets of melty chocolate in every bite. Cover the dough mixture and refrigerate for about an hour until it firms up nicely, so it’s easier to fill your cupcakes.
Step 5: Hollow Out and Fill Cupcakes
Using a tablespoon measuring spoon works perfectly: scoop out a small section right from the center of each cooled cupcake to create a pocket. Then, fill each hole with a generous chunk of the chilled cookie dough mixture. This surprise center makes the cupcakes extra special and indulgent.
Step 6: Prepare the Frosting
For the frosting, cream together softened butter with confectioners sugar until smooth and fluffy. Add vanilla extract and between 1 to 3 tablespoons of milk until you reach a luscious, spreadable consistency. This frosting will beautifully complement the sweet cookie dough center and cake base.
Step 7: Frost and Decorate
Frost each filled cupcake generously. Use any leftover cookie dough to roll into tiny balls to arrange on top, then sprinkle with mini chocolate chips for a visually stunning, utterly irresistible finish. This step turns these cupcakes into a personalized gourmet treat that’s sure to wow anyone lucky enough to try them.
How to Serve Chocolate Chip Cookie Dough Cupcakes Recipe
Garnishes
To really elevate the presentation, consider adding a light dusting of cocoa powder for contrast or a drizzle of melted chocolate for extra decadence. Fresh berries also add a burst of color and slight tartness that pairs wonderfully with the sweet flavors.
Side Dishes
Pair these cupcakes with a scoop of vanilla or salted caramel ice cream for an extra layer of indulgence. A simple cup of freshly brewed coffee or cold milk is also a classic match that balances out the sweetness beautifully.
Creative Ways to Present
Try serving these cupcakes in a tiered stand at your next party for a visually stunning centerpiece. For an intimate gathering, presenting each cupcake on a small decorative plate with a sprig of mint adds a classy touch. If you want to get really creative, transform the cupcakes into an interactive dessert bar where guests decorate their own with toppings like crushed nuts, sprinkles, or caramel sauce.
Make Ahead and Storage
Storing Leftovers
These cupcakes store wonderfully in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated, which will also help maintain the firmness of the cookie dough center.
Freezing
You can freeze unfrosted cupcakes for up to three months. After thawing them in the fridge, fill with cookie dough and frost as usual. Alternatively, freeze fully assembled cupcakes, but be aware that the texture of the cookie dough may soften slightly.
Reheating
Because these cupcakes are best enjoyed at room temperature, avoid microwaving. Instead, bring them to room temp naturally or pop into a low-temperature oven (about 300°F) for a few minutes to gently warm without melting the frosting or filling.
FAQs
Can I use homemade cupcake batter instead of the cake mix?
Absolutely! A homemade yellow cake batter works beautifully in this recipe and will add a personal touch. Just be sure it’s sturdy enough to hold the cookie dough center without collapsing.
Is the cookie dough safe to eat despite having raw flour?
Yes, because the flour is combined with sweetened condensed milk and refrigerated, which reduces any risk. For extra safety, you could heat-treat the flour by baking it at 350°F for about 5 minutes before using.
Can I make these cupcakes gluten-free?
With some ingredient swaps, yes. Use a gluten-free yellow cake mix and substitute all-purpose flour in the cookie dough with a gluten-free flour blend. Keep in mind the texture might vary slightly.
How do I keep the cookie dough center from leaking out?
Chilling the cookie dough until firm is key. Also, avoid scooping out too large a section inside the cupcakes to maintain structure and prevent the filling from oozing out.
Can I substitute other mix-ins besides chocolate chips?
Definitely! Chopped nuts, butterscotch chips, or even candy pieces can personalize these cupcakes to your taste. Just keep in mind that mini chocolate chips help create a nice balance without overpowering the dough’s texture.
Final Thoughts
This Chocolate Chip Cookie Dough Cupcakes Recipe is a true celebration of childhood favorites coming together in one joyful creation. Whether you’re baking for a gathering or just treating yourself, it’s hard not to smile with every bite of this dreamy dessert. I can’t wait for you to try it and make it your own—trust me, these cupcakes will quickly become a beloved staple in your recipe collection!
Print
Chocolate Chip Cookie Dough Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Chocolate Chip Cookie Dough Cupcakes featuring moist yellow cake cupcakes filled with creamy, homemade cookie dough and topped with a smooth vanilla buttercream frosting. Perfect for parties or a special treat, these cupcakes combine the best of cookie dough and cake into one indulgent dessert.
Ingredients
For the Cupcakes
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/2 cup chocolate chips
For the Cookie Dough Filling
- 4 tbsp butter, softened
- 6 tbsp packed light brown sugar
- 1 cup + 2 tbsp all-purpose flour
- 7 oz fat-free sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
For the Frosting
- 1/2 cup butter, softened
- 3 cups confectioners sugar
- 1 1/2 tsp vanilla extract
- 1–3 tbsp milk
Instructions
- Prepare the Cupcakes: Follow the instructions on the yellow cake mix box, substituting 1/2 cup of applesauce for oil. Stir in 1/2 cup chocolate chips. Bake cupcakes as directed until lightly golden. Allow them to cool completely before proceeding.
- Make the Cookie Dough Filling: In a mixing bowl, cream together 4 tablespoons softened butter and 6 tablespoons packed light brown sugar until light and fluffy, about 2 minutes.
- Mix Dough Ingredients: Gradually beat in 1 cup plus 2 tablespoons all-purpose flour, 7 ounces fat-free sweetened condensed milk, and 1/2 teaspoon vanilla extract until the mixture becomes dough-like.
- Add Chocolate Chips and Chill: Stir in 1/4 cup mini semi-sweet chocolate chips by hand. Cover and refrigerate for about an hour until firm.
- Fill the Cupcakes: Using a tablespoon measuring spoon, scoop out a small section from the center of each cooled cupcake.
- Insert Cookie Dough: Fill the hollowed center with a chunk of the chilled cookie dough mixture.
- Make the Frosting: Cream together 1/2 cup softened butter and 3 cups confectioners sugar. Add 1 1/2 teaspoons vanilla extract and 1 to 3 tablespoons milk, beating until frosting is light and fluffy.
- Decorate the Cupcakes: Use leftover cookie dough to form mini cookie dough balls. Frost each filled cupcake with the buttercream and decorate with mini chocolate chips and cookie dough balls as desired.
Notes
- You can substitute applesauce for oil in the cake mix to reduce fat content and add moisture.
- The cookie dough filling is safe to eat because it uses heat-treated flour and no raw eggs.
- Chill the cookie dough filling thoroughly to make scooping and filling easier.
- Use mini chocolate chips for better texture and distribution in the dough and decoration.
- Adjust frosting milk quantity to achieve your preferred frosting consistency.
- Leftover cookie dough can be enjoyed as snack-sized treats or used for additional decoration.
