- 3 stick
- unsalted butter, at room temperature
- 1 1/2 c
- light brown sugar, packed
- 4 large
- 2 2/3 c
- whole wheat flour
- 1 tsp
- baking powder
- 1 tsp
- baking soda
- 1/4 tsp
- 1 c
- 2 tsp
- 1 c
- chocolate chips
How to Make Cookie Dough Stuffed Cupcakes
- 1To make the cupcakes:
1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
2. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.
3. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
- 2For the cookie dough filling you'll need:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
- 3To make the filling:
1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.
3. Stir in the chocolate chips.
- 4To fill the cupcakes:
1. Cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. You'll probably end up with leftover dough.
- 5For the frosting you'll need:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
To make the frosting:
1. Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth.
2. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.