Cookie Dough Stuffed Cupcakes
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Cookie Dough Stuffed Cupcakes
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Stuffing cookie dough in a cupcake, and then topping it with gooey chocolate icing? Yes, please!
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Ingredients
Cupcakes:
- 1 yellow cake mix and ingredients package calls for, Betty Crocker Supermoist butter recipe brand
- 1 chocolate frosting container Betty Crocker or homemade
For the filling:
- 1/2 /2 cup butter unsalted, softened to room temperature
- 3/4 /4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 /4 cup flour
- 1/2 /2 teaspoon salt
- 2-4 Tablespoons milk
- 1 cup mini chocolate chips
Garnish:
- Cookie Dough optional; Pillsbury refrigerated; 1/4 package; for cookie garnishes
Instructions
- Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Make cupcake batter according to directions. Bake cupcakes according to package directions. Let cool.
- To make the cookie dough filling, with a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add the milk gradually until desired consistency is reached and beat until fluffy. Gently fold in chocolate chips. Chill in the refrigerator until firm.
- To fill the cupcakes, cut a cylinder shaped portion out of the center of each cupcake. An apple corer works great for this. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.
- Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
- Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).
- To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350 degrees.
Notes
- Source: The Girl Who Ate Everything; filling from Sally's Baking Addiction
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