To Chocolate Chocolate Chip Cookie Dough Cupcakes

Three cupcake recipes in a row – I know. For all of you who don’t like cupcakes this may be torturous, but for my friends and I we absolutely love cupcakes and these were a special batch.


My friend Whitney and I made them for cupcakes and champagne night which was to celebrate my other friend Allyce getting her visa for France! Yay – so excited for her. She will be in Paris this summer for language and an internship and then off to Italy for the semester – so great!


 My baking partner


Me with the cookie dough 

How legit are our aprons?!?!

Earlier in the week she (Allyce) sent an email with this recipe and thus the idea was born that we would have to make these for her to celebrate her awesome achievement.

Ingredients: (Made 12 standard and 12 mini cupcakes)
Cookie Dough Filling:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
Cookie Dough Frosting:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
additional mini chocolate chips
12 mini Chips Ahoy cookies


Cookie Dough Filling:

In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.


Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide half the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake and then dividing the second half of the batter between the 12 cupcake liners.



Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.


In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined. In addition we shaved chocolate into the frosting.

Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.





2 thoughts on “To Chocolate Chocolate Chip Cookie Dough Cupcakes

  1. Pingback: To Deconstructed Falafel Salad with Tzatziki Sauce « insatiably

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