Chocolate cupcakes stuffed with edible chocolate chip cookie dough and piped with vanilla bean buttercream.
About Chocolate Cookie Dough Stuffed Cupcakes:
These cupcakes are for any cookie dough lover. They're dark chocolate cupcakes that are stuffed with edible chocolate chip cookie dough. The cookie dough is made edible by omitting the eggs and heat treating the flour to kill any bacteria. The cupcakes are topped with a vanilla bean buttercream and finished with a sprinkle of mini chocolate chips.
Ingredients for Chocolate Cookie Dough Stuffed Cupcakes:
- Flour- all purpose flour is used for the best crumb in the cupcakes and in the cookie dough
- Sugar– granulated sugar goes in the cupcake batter and cookie dough, powdered sugar is used in the buttercream frosting and brown sugar is used in the cookie dough
- Butter– make sure it is softened
- Buttermilk– helps to keep the cupcakes moist
- Dark cocoa powder– gives the cupcakes the best chocolate flavor
- Coffee– hot coffee helps to bring out the chocolate flavor in these cupcakes
- Vanilla– I recommend vanilla bean paste for the best flavor
- Eggs– one whole egg is used in these cupcakes
- Baking soda & powder– helps the cupcakes to rise
- Salt– brings out all the flavors in these cupcakes
- Mini chocolate chips- for the cookie dough
- Milk or cream- replaces the liquid from the eggs in the edible cookie dough
How to Make Chocolate Cookie Dough Stuffed Cupcakes:
For the Chocolate Cupcakes:
Start by creaming 1 cup of granulated sugar together with 6 tablespoon of softened butter.
Then add in 1 egg, 1 egg yolk and ½ teaspoon of vanilla and combine. Next mix in ½ cup of buttermilk.
In a small bowl sift together ¾ cup + 2 tablespoon of all purpose flour, ¼ cup + 2 tablespoon of dark cocoa powder, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt. Add the dry ingredients to the wet ingredients and combine.
Lastly mix in ¼ cup of hot coffee.
Line a cupcake pan with 14 cupcake liners and fill each cup ¾ of the way full. Bake the cupcakes at 350 degrees for 20-22 minutes, or until a toothpick/cake tester comes out clean from the centers.
Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Edible Cookie Dough:
Start by heat treating 1 ½ cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn’t know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for 5 minutes. Then let it cool.
Meanwhile, cream ½ cup of softened, unsalted butter together with ¼ cup of granulated sugar, ½ cup of brown sugar and ½ teaspoon of vanilla.
Add in the cooled flour and a ¼ teaspoon of salt and combine.
Mix in 3-4 tablespoon of milk until a cookie dough consistency is reached.
Lastly mix in ½ cup of mini chocolate chips.
For the Vanilla Buttercream:
Add 1 ½ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
Next add in 1 teaspoon of vanilla and ¼ teaspoon of salt.
Slowly add in 2 ½ cups of powdered sugar and mix until light and fluffy again.
Assembling the Cupcakes:
Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the chocolate chip cookie dough.
Transfer the vanilla bean buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of vanilla bean buttercream on top of each cupcake. Sprinkle some mini chocolate chips on top of each cupcake.
Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
If you make these cupcakes please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cupcake Recipes to Try:
Small Batch Dark Chocolate Cupcakes
📖 Recipe
Chocolate Cookie Dough Stuffed Cupcakes
Ingredients
For the Chocolate Cupcakes
- 6 tablespoon softened, unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- ½ cup buttermilk
- ½ teaspoon vanilla
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup + 2 tablespoon all purpose flour
- ¼ cup + 2 tablespoon cocoa powder
- ¼ cup hot brewed coffee
For the Edible Cookie Dough
- 1 ½ cups all purpose flour
- ½ cup softened, unsalted butter
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 3-4 tablespoon milk or cream
- ½ cup mini chocolate chips
For the Vanilla Buttercream
- 1 ½ cups softened, unsalted butter
- 2 ¼ cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350 degrees.
- Start by creaming 1 cup of granulated sugar together with 6 tablespoon of softened butter.
- Then add in 1 egg, 1 egg yolk and ½ teaspoon of vanilla and combine.
- Next mix in ½ cup of buttermilk.
- In a small bowl sift together ¾ cup + 2 tablespoon of all purpose flour, ¼ cup + 2 tablespoon of dark cocoa powder, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt.
- Add the dry ingredients to the wet ingredients and combine.
- Lastly mix in ¼ cup of hot coffee.
- Line a cupcake pan with 14 cupcake liners and fill each cup ¾ of the way full. Bake the cupcakes at 350 degrees for 20-22 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Edible Cookie Dough
- Start by heat treating 1 ½ cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn’t know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for 5 minutes. Then let it cool.
- Meanwhile, cream ½ cup of softened, unsalted butter together with ¼ cup of granulated sugar, ½ cup of brown sugar and ½ teaspoon of vanilla.
- Add in the cooled flour and a ¼ teaspoon of salt and combine.
- Mix in 3-4 tablespoon of milk until a cookie dough consistency is reached.
- Lastly mix in ½ cup of mini chocolate chips.
For the Vanilla Buttercream
- Add 1 ½ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
- Next add in 1 teaspoon of vanilla and ¼ teaspoon of salt.
- Slowly add in 2 ½ cups of powdered sugar and mix until light and fluffy again.
Assembling the Cupcakes
- Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the chocolate chip cookie dough.
- Transfer the vanilla bean buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of vanilla bean buttercream on top of each cupcake. Sprinkle some mini chocolate chips on top of each cupcake.
- Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
it tastes good but its a lot of work puttimg the cookie dough kn
LOVE this recipe! I especially love the large portions of batter and edible cookie dough for extra “sampling.”
My buttercream was a little runny so I’d either add more powdered sugar or put it in the fridge for a bit before icing!
The cake was great, and I don’t like cake (these were for my sister), we will always be adding coffee to our cake batter now. Altogether the flavor of everything and the ease of the recipe were great. Seems like a lot of steps but that’s just because I have a 6 month old and am used to box mixes, but this was worth the effort! Thanks for a great recipe!