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Chocolate Chip Cookie Dough Cupcakes

Vanilla cupcake stuffed with cookie dough topped with brown sugar icing that has you coming back for seconds!
Course Cupcakes
Servings 24
Author adapted from kevinandamanda.com

Ingredients

  • FOR THE COOKIE DOUGH:
  • 1 1/2 sticks butter room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar packed
  • 4 tablespoons milk
  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • FOR THE CUPCAKES:
  • 1 yellow cake mix I used Duncan Hines
  • 1 cup water
  • 1/3 cup extra virgin olive oil
  • 3 large eggs
  • FOR THE ICING:
  • 2 sticks butter room temperature
  • 3/4 cup light brown sugar packed
  • 3 1/2 cups powdered sugar
  • 3 tablespoons milk

Instructions

FOR THE COOKIE DOUGH:

  • Prepare two cookies sheets lined with parchment paper.
  • In a large mixing bowl beat together the butter and sugars together.
  • Beat in milk till batter is smooth.
  • Combine flour and salt. Slowly add the flour mixture into the batter and beat till the mixture is incorporated well.
  • Stir in mini chocolate chips.
  • Using two large spoons (about the size of a tablespoon) scoop out some of the dough and roll into tubes.
  • Place on prepared cookie sheets and freeze overnight.

FOR THE CUPCAKES:

  • Prepare two 12 cup muffin tins with cupcake liners.
  • Preheat oven to 350.
  • In large mixing bowl combine cake mix, eggs, oil and water till you have a smooth batter.
  • Fill cupcake liners 2/3 of the way full.
  • Then add one frozen cookie dough tube to each cupcakes by pushing it down into the center of the batter.
  • Bake for 18-22 minutes.
  • Do not insert the toothpick in the middle because of the cookie dough.
  • Set aside and cool.

FOR THE ICING:

  • In a large mixing bowl, beat the butter and brown sugar together till smooth.
  • Slowly add the powdered sugar till the mixture is smooth.
  • Add in milk and mix till icing is creamy.
  • Pipe onto cooled cupcakes. Top with mini chocolate chips and ENJOY!!