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4.60 from 5 ratings

Chocolate Cookie Dough Stuffed Cupcakes

Yield: 14 cupcakes
Prep: 30 minutes
Cook: 20 minutes
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Ingredients

For the Chocolate Cupcakes

  • 6 tbsp softened, unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup + 2 tbsp all purpose flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/4 cup hot brewed coffee

For the Edible Cookie Dough

  • 1 1/2 cups all purpose flour
  • 1/2 cup softened, unsalted butter
  • 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3-4 tbsp milk or cream
  • 1/2 cup mini chocolate chips

For the Vanilla Buttercream

  • 1 1/2 cups softened, unsalted butter
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp salt

Instructions
 

For the Chocolate Cupcakes

  • Preheat oven to 350 degrees.
  • Start by creaming 1 cup of granulated sugar together with 6 tbsp of softened butter.
  • Then add in 1 egg, 1 egg yolk and 1/2 tsp of vanilla and combine.
  • Next mix in 1/2 cup of buttermilk.
  • In a small bowl sift together 3/4 cup + 2 tbsp of all purpose flour, 1/4 cup + 2 tbsp of dark cocoa powder, 3/4 tsp of baking powder, 1/8 tsp of baking soda, and 1/4 tsp of salt.
  • Add the dry ingredients to the wet ingredients and combine.
  • Lastly mix in 1/4 cup of hot coffee.
  • Line a cupcake pan with 14 cupcake liners and fill each cup 3/4 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 1/2 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 1/2 cup of softened, unsalted butter together with 1/4 cup of granulated sugar, 1/2 cup of brown sugar and 1/2 tsp of vanilla.
  • Add in the cooled flour and a 1/4 tsp of salt and combine.
  • Mix in 3-4 tbsp of milk until a cookie dough consistency is reached.
  • Lastly mix in 1/2 cup of mini chocolate chips.

For the Vanilla Buttercream

  • Add 1 1/2 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 tsp of vanilla and 1/4 tsp of salt.
  • Slowly add in 2 1/2 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).
Course: Dessert
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