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
Scale
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.
