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+ servings

Cookie Dough Cupcakes

Take classic vanilla cupcakes and stuff them with yummy cookie dough and creamy frosting to make this rich treat. This dessert is super easy to make and so, so good
Prep Time 22 mins
Cook Time 25 mins
Total Time 47 mins
Course Dessert
Cuisine American
Servings 24
Calories 448 kcal

Ingredients
  

VANILLA CUPCAKES

  • 2 1/2 cups Gold Medal™ All Purpose Unbleached Flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 tbsp vanilla extract
  • 1 1/4 cups milk

COOKIE DOUGH FILLING

  • 1 cup butter
  • 2 cups powdered sugar
  • ¾ cup flour
  • 1 tsp vanilla extract
  • 1 tbsp molasses
  • 1 cup mini chocolate chips

WHIPPED CREAM FROSTING

  • 2 tbsp water
  • 1 tsp gelatin
  • 2 cups cold heavy whipping cream
  • 1 1/4 cups powdered sugar

Instructions
 

VANILLA CUPCAKES

  • In a medium mixing bowl sift together the flour, baking powder, and salt. Then set it aside.
  • In a large bowl, cream together the butter and sugar.
  • Add in 1 egg at a time and mix it until it’s smooth.
  • After it’s smooth, mix in the vanilla.
  • Slowly add the dry ingredients into the butter and sugar, alternating with the milk. Mix well.
  • When it’s combined, scoop the mixture into jumbo muffin tins lined with cupcake wrappers.
  • Bake the cupcakes at 350 degrees for 25 minutes. Remove them from the oven and let them cool.
  • While the cupcakes are baking, make the edible cookie dough and frosting.
    TIP: To assemble your cupcake: take a knife and cut out the center of each cupcake and fill it with the edible cookie dough.

COOKIE DOUGH FILLING

  • To make this cookie dough, whip together the butter, sugar, flour, vanilla, and molasses until the mixture is light and fluffy. This should take about 2 minutes.
  • Stir in the chocolate chips then transfer the mixture to a piping bag.
  • Fill the center of each cupcake with the cookie dough mixture.

WHIPPED CREAM FROSTING

  • In a small mixing bowl and add in 2 tablespoons of water and sprinkle 1 teaspoon of gelatin together. Use a whisk to combine. Let this sit for 1 minute and place it in the microwave for 20 seconds. Remove the whisk, making sure the gelatin is completely dissolved. Then, slowly whisk in 2 tablespoons of the whipping cream to the gelatin.
  • Put the whisk attachment on your stand mixer then add in the powdered sugar, the rest of the whipping cream, and vanilla. Whip the ingredients on high until the cream starts to thicken.
  • Slowly drizzle in the gelatin and continue whipping it until stiff peaks form.
  • Transfer the whipped cream into a piping bag.
  • Add the whipped cream frosting to the top of each cupcake.

Notes

For the mini cookies:Scoop cookie dough into 1 inch balls and divide in half.  I used a standard size cookie scoop to scoop of the dough and then divided it in half.  Roll into balls and place on baking tray lined with parchment paper.  Bake at 350 for 7 minutes. Remove from oven and let cool.
 
To assemble: Take a knife and cut out the center of each cupcake cake and fill with edible cookie dough.  Pipe whipped cream frosting on top.  Add sprinkles and top with a mini chocolate chip cookie.

Nutrition

Calories: 448kcalCarbohydrates: 47gProtein: 6gFat: 26gSaturated Fat: 16gTrans Fat: 1gCholesterol: 89mgSodium: 280mgPotassium: 249mgFiber: 1gSugar: 33gVitamin A: 862IUVitamin C: 1mgCalcium: 159mgIron: 1mg